Gluten-Free Raspberry Muffins

Sweet, tart, and irresistibly fluffy, these Gluten-Free Raspberry Muffins are the perfect treat for breakfast, brunch, or a midday snack. Made with a base of gluten-free all-purpose flour, these muffins boast a light and moist crumb that pairs beautifully with bursts of juicy, fresh raspberries in every bite. With a prep time of just 15 minutes, this easy recipe is ideal for busy mornings or weekend baking projects. A touch of vanilla extract and the optional powdered sugar dusting add a delightful hint of sweetness, while thoughtful ingredients like baking powder and melted butter ensure a tender, bakery-style finish. Whether you're gluten-sensitive or just looking for a wholesome treat, these muffins deliver on flavor, texture, and simplicity, making them a family favorite you'll want to bake again and again.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Granulated sugar
• 0.5 cup Unsalted butter, melted and cooled
• 2 whole Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Whole milk
• 1.5 cups Fresh raspberries
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.

Step 3

In a separate bowl, combine the sugar, melted butter, eggs, and vanilla extract. Beat until smooth and well combined.

Step 4

Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Step 5

Gradually stir in the milk until the batter is smooth and of pouring consistency.

Step 6

Gently fold the fresh raspberries into the batter, being careful not to crush them.

Step 7

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Once cooled, dust the muffins with powdered sugar if desired. Serve and enjoy!

Nutrition Facts

Serving size	1069 grams (1069.0g)

Amount per serving	% Daily Value*
Calories	2764

Total Fat 117.90g	151%
Saturated Fat 68.80g	344%
Polyunsaturated Fat 0.30g
Cholesterol 660mg	220%
Sodium 2365mg	103%
Total Carbohydrate 416.40g	151%
Dietary Fiber 17.80g	64%
Total Sugars 186.20g
Protein 29.00g	58%

Vitamin D 187IU	937%
Calcium 452mg	35%
Iron 5mg	27%
Potassium 817mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 4.1%

Carbs: 58.6%