Soft, fluffy, and moist gluten-free raspberry muffins with lemon.
I think muffins are the easiest thing to bake. They require the least amount of steps and equipment. To make these delicious gluten-free raspberry muffins, the following ingredients are needed:
White Rice Flour, Tapioca Flour, Corn Starch, Brown Rice Flour: This combination of gluten-free flours will help achieve a soft and fluffy texture.
Xanthan gum: will be included as a binding agent.
Baking Powder: The baking powder will make the muffins rise
White & Brown Sugar: The use of brown sugar with white sugar makes the gluten-free raspberry muffin moist and not dry. It also provides it with a subtle caramel flavor that goes very well with raspberries.
Raspberry: You can choose to use either frozen or fresh raspberries. I prefer using fresh raspberries instead of frozen ones. However, to prevent the raspberries from getting broken while mixing, you can freeze them for one hour before making the muffin batter.
Eggs: The eggs will act as a leavening agent and help the muffin rise. They also provide the batter with structure and make it thick.
Vanilla Extract: Vanilla extract will be used to provide flavor to the muffins.
Lemon Juice & Zest: Raspberry and lemon go very well together. To bring out the raspberry flavor, it is best to use fresh lemon juice and zest.
Buttermilk: The buttermilk makes the muffin soft. The acidity of buttermilk will also help the muffins rise.
Vegetable Oil: The primary source of fat in these muffins is vegetable oil. It makes the muffins light and is not as heavy as using butter.
Making Gluten-Free Raspberry Muffins from Scratch
Meanwhile, here is what you to do to make these soft and fluffy gluten-free raspberry muffins.
- Combine the dry ingredients: In a bowl, add the white rice flour, brown rice flour, tapioca flour, corn starch, baking powder, salt, brown sugar, and white sugar.
- Add the raspberries: you need to add the raspberries and gently mix them with the dry ingredients using a spatula.
- Combine the wet ingredients: In a separate bowl, add the eggs, olive oil, vanilla extract, milk, and vegetable oil.
- Mix the dry ingredients & wet ingredients: Using a spatula, combine the dry ingredients with the wet ingredients. Make sure not to overmix the batter.
- Assemble the muffin: Align a muffin tin with muffin liners and scoop a tablespoon of batter. Then add ½ tablespoon of raspberry jam at the center, and add another layer of muffin batter. Make sure to fill the batter to the top of the liner.
- Bake: These gluten-free raspberry muffins are baked at 200°C
- Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a cooling rack.
Gluten-Free Raspberry Muffins
- 135 grams of White rice flour
- 54 grams of Tapioca flour
- 27 grams of Corn Starch
- 54 grams of Brown Rice Flour
- 3/2 teaspoon of Xanthan Gum
- 2 ½ teaspoon of Baking Powder
- ½ teaspoon of Salt
- 40 grams of Brown Sugar
- 160 grams of Granulated White Sugar
- 100 grams of Raspberry Fresh or Frozen
- 140 ml of Vegetable Oil
- 2 Large Eggs
- 1 tablespoon of Lemon Zest
- 60 ml of Lemon Juice
- 240 ml of Buttermilk
- 2 teaspoon of Vanilla Extract
- 12 teaspoon of Raspberry Jam Optional
- Preheat the oven to 200°C (400°F)
- Add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, brown sugar, and white sugar in a bowl. Whisk the ingredients and combine them. Then add the raspberries and mix them with the dry ingredients using a spatula.
- Add the vegetable oil, eggs, lemon zest, lemon juice, buttermilk, and vanilla extract in a separate bowl. Whisk the ingredients together. Then add the dry ingredients and gently mix them using a spatula. Try not to overmix the batter.
- Align a muffin tin or a cupcake tin with muffin liners and add a tablespoon of muffin batter. Then, add a teaspoon of raspberry jam to the center of the muffin. Then fill the liner to the top with the raspberry muffin batter.
- Bake the gluten-free raspberry muffins for 17-19 minutes or until a toothpick inserted at the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.
- You can store the baked gluten-free raspberry muffins in the fridge for up to three days in an air-tight container.
- The baked muffins can be frozen for up to two months.