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Gluten-Free Raspberry-Ginger Muffins


BONAPPETIT January 2014

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Rate this recipe 4.7/5 (12 Votes)


  • Nonstick vegetable oil spray
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 1/2 cups plus 1 Tbsp. gluten-free all-purpose flour
  • 1 large egg
  • 1 cup (packed) light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup whole milk
  • 1 tsp. finely grated peeled ginger
  • 1 1/2 cups fresh (or frozen, thawed) raspberries


Servings 12


Step 1

Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 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.

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

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