Gluten-Free Raspberry Muffins
Brighten your mornings with these delightful Gluten-Free Raspberry Muffins, bursting with vibrant, juicy raspberries and a hint of sweetness! Perfect for breakfast or a mid-day snack, these muffins are made with gluten-free all-purpose flour, ensuring a safe treat for those with gluten sensitivities. This quick and easy recipe combines the delicate tartness of fresh raspberries with a tender, moist crumb, thanks to melted butter and whole milk. Ready in under 35 minutes, these muffins are an excellent option for busy schedules or weekend baking. Dust them with powdered sugar for an elegant finish, and serve them fresh for a truly irresistible gluten-free indulgence the whole family will love!
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the sugar, melted butter, eggs, and vanilla extract. Beat until smooth and well combined.
Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Gradually stir in the milk until the batter is smooth and of pouring consistency.
Gently fold the fresh raspberries into the batter, being careful not to crush them.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Once cooled, dust the muffins with powdered sugar if desired. Serve and enjoy!
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 416.4 g | 151% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 186.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 452 mg | 35% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 817 mg | 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.
