• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Bread
  • Cookies
  • Cupcakes
  • Cake
  • Recipes
    • Appetizers & Sides
    • Breakfast
    • Brownies & Bars
    • Dinner
    • Drinks
    • Dessert

Science & Crumbs logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Bread
  • Brownies & Bars
  • Cake
  • Cookies
  • All Recipes
  • Work with Me
×

Home » Breakfast

September 6, 2021

Gluten-Free Raspberry Muffins

Jump to Recipe Print Recipe

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 

Salt

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. 
mixing the dry ingredients and fresh raspberries
  • 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. 
mixing the wet ingredients with the dry ingredients using a spatula
  • 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. 
adding raspberry jam to the center of the gluten free raspberry muffins using a spoon
adding raspberry muffin butter using an ice-cream scooper
  • 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.
a gluten free raspberry muffin half eaten with raspberry jam in the middle

gluten free raspberry muffins stacked into a tower of three
Print
5 from 31 votes

Gluten-Free Raspberry Muffins

Soft and fluffy gluten-free raspberry muffins with lemon juice and lemon zest.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free raspberry muffin, raspberry muffin
Yield: 12 Muffins
Calories: 298kcal

Ingredients

Metric - US Customary
  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1Muffin | Calories: 298kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 93mg | Fiber: 2g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg

« Gluten Free Ginger Snaps 
Butterscotch Cinnamon Pie »

Reader Interactions

Comments

  1. Enriqueta E Lemoine says

    September 13, 2021 at 7:02 am

    5 stars
    I'm in awe of these beautiful gluten-free raspberry muffins! Your pictures look amazing, but the taste is like, oh my gosh, one of the best muffins I ever had.

    Reply
  2. Julia says

    September 13, 2021 at 4:25 am

    5 stars
    I LOVE raspberries (and always find it so sad when they get too pricey to buy). Having them so jammy in the muffin is perfect, so much better than blueberry muffins!

    Reply
  3. Chenée says

    September 13, 2021 at 3:57 am

    5 stars
    Love the combination of raspberry and lemon! These muffins were perfect!

    Reply
  4. Tristin says

    September 13, 2021 at 3:17 am

    5 stars
    The addition of the raspberry jam in the center of these muffins pushes these over the top! So good, will be making these again and again.

    Reply
  5. Jenny says

    September 13, 2021 at 12:58 am

    5 stars
    What a wonderful recipe! The muffins look amazing and delicious. I love that they are gluten-free. Thank you for your post. I will definitely make them.

    Reply
  6. Ksenia says

    September 12, 2021 at 10:59 pm

    5 stars
    As someone who doesn’t eat gluten but whose toddler constantly requests muffins, I was thrilled to see this recipe. Making the most out of summer berries!

    Reply
  7. Luke Ratford says

    September 12, 2021 at 3:31 pm

    5 stars
    These gluten-free raspberry muffins were superb, my kids loved them and they made the best lunch box snack for during the week 🙂
    Thanks for sharing

    Reply
  8. Adriana says

    September 10, 2021 at 8:35 am

    5 stars
    I bought today raspberries to make this scrumptious mini muffin cakes

    Reply
  9. Colleen says

    September 09, 2021 at 10:54 pm

    5 stars
    These muffins are perfect for snacking or breakfast. Thanks for sharing this great recipe!

    Reply
  10. Megan Ellam says

    September 09, 2021 at 2:04 am

    5 stars
    These look amazing! I love the use of buttermilk to give a bit of tang and lightness. Thanks for such a great recipe.

    Reply
  11. Toni says

    September 07, 2021 at 7:07 pm

    5 stars
    These are really nice muffins! Everyone at my house enjoyed it!

    Reply
  12. Kayla DiMaggio says

    September 06, 2021 at 7:17 pm

    5 stars
    These gf raspberry muffins were perfection! So easy and delicious!

    Reply
    • Aya says

      September 07, 2021 at 12:32 pm

      So glad you liked them, Kayla! 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Most Popular Recipe!

Gluten-Free Pizza Rolls

About

Hi, I'm Aya, an engineer by degree and a self-taught baker who happens to be gluten-intolerant. Here you will find creative gluten-free recipes made easy!

More about me →

Seasonal Recipes

  • Homemade Gluten-Free Garlic Bread
  • Gluten-Free Japanese Milk Bread
  • Easy Gluten Free Lemon Drizzle Cake
  • Gluten-Free Strawberry Cheesecake

Most Popular Recipe!

Gluten-Free Pizza Rolls

About

Hi, I'm Aya, an engineer by degree and a self-taught baker who happens to be gluten-intolerant. Here you will find creative gluten-free recipes made easy!

More about me →

Seasonal Recipes

  • Homemade Gluten-Free Garlic Bread
  • Gluten-Free Japanese Milk Bread
  • Easy Gluten Free Lemon Drizzle Cake
  • Gluten-Free Strawberry Cheesecake

Footer

↑ back to top

About

  • About
  • Privacy Policy

Join Our Newsletter

    Built with ConvertKit

    Connect!

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Science & Crumbs