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