Zach DeSart
Prefer a different berry? Feel free to swap it in.
Recipe information
Yield
Makes 12 Servings
Ingredients
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
Need to make a substitution?
Preparation
Do ahead:
Step 1
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.
Step 2
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.
Step 3
Muffins can be made 1 day ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 210 Fat (g) 8 Saturated Fat (g) 5 Cholesterol (mg) 40 Carbohydrates (g)32 Dietary Fiber (g) 1 Total Sugars (g) 20 Protein (g) 1 Sodium (mg) 240