Gluten-Free Raspberry-Ginger Muffins


Servings: Makes 12

Nonstick vegetable oil spray

1½ teaspoon baking powder

½ teaspoon kosher salt

1½ cups plus 1 Tbsp. gluten-free all-purpose flour

1 large egg

1 cup (packed) light brown sugar

½ cup (1 stick) unsalted butter, melted

½ cup whole milk

1 teaspoon finely grated peeled ginger

1½ cups fresh (or frozen, thawed) raspberries



Do ahead:

Preheat oven to 350 degrees. Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1½ cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 Tbsp. flour in a small bowl; gently fold into batter.

Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving.

Muffins can be made 1 day ahead. Store airtight at room temperature.

Gluten-Free Raspberry-Ginger Muffins

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