These Gluten Free Raspberry Muffins are baked with healthy, wholesome ingredients like sweet raspberries, greek yogurt, and fresh lemon zest. They're the perfect Spring breakfast or quick snack to make when you're craving something moist and sweet.
Raspberries are one of my favorite fruits to incorporate in my baking because it's sweet, tart, and adds a beautiful pop of pink that brightens up the day.
If you love baking with fresh raspberries, you have to try my Gluten Free White Chocolate Raspberry Cookies and my White Chocolate Raspberry Blondies. You won't regret it!
Why You'll Love This Recipe
- It's made with simple ingredients. I always try to keep my gluten free baking recipes as approachable and accessible to everyone as possible. This bakery style muffin recipe requires just 10 easy ingredients that are found at almost every grocery store.
- A great use for those juicy raspberries. If you've got an over abundance of fresh berries, these lemon raspberry muffins are the best option. They use a full cup and are freezer friendly, too so feel free to double the batch and make as many muffins as you need.
- Perfect for meal prep. If you don't have time in the mornings to make fresh, hot breakfasts, give these raspberry muffins a try. They're ready in 45 minutes or less and will keep for up to 3 days or longer in the freezer.
Tools You'll Need
- 1 muffin pan
- 12 paper muffin liners or cooking spray
- 1 set of dry measuring spoons
- 1 set of liquid measuring cups
- 1 set of dry measuring cups
- 1 large glass bowl
- 1 whisk
- 1 rubber spatula
- 1 cooling rack
Plain Greek yogurt, maple syrup, vegetable oil, vanilla extract, and whole eggs add moisture, structure from the protein, and help yield a soft light batter.
A simple blend of gluten free all-purpose flour, baking soda, and Kosher salt are the dry ingredients that create texture and help form a scoopable batter. Finally, fresh raspberries are folded into the batter to add both sweetness and tartness to the muffins.
- Maple syrup - Replace this liquid sweetener with similar liquid sweeteners such as agave syrup, honey, or brown rice syrup.
- Vegetable oil - Use a similar oil such as avocado oil, olive oil, or melted, cooled coconut oil. If using coconut oil, it is important to use room temperature ingredients. Otherwise, the coconut oil will harden and leave the muffins oily.
- Raspberries - If you're out of raspberries or don't have a full cup, swap in another berry such as blueberries or even blackberries. Avoid frozen raspberries - they'll add too much moisture to the muffin batter.
How to Make Gluten Free Raspberry Muffins
- Whisk together the wet ingredients. In a large bowl, add in the Greek yogurt, maple syrup, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract. Whisk well to combine until smooth.
- Add in the dry ingredients. Into the same mixing bowl, add in the flour, salt, and baking soda. Whisk again until juts combined.
- Fold in the raspberries. Lastly, using a spatula, fold in the fresh raspberries, being careful not to smash them into the batter.
- Divide among the prepared muffin cups. Place about ⅓ cup of raspberry muffin batter into each muffin cup.
- Sprinkle with sugar. Once the muffin cups are filled, lightly sprinkle the top of the batter with coarse sugar, as desired.
- Bake! Place the raspberry muffins into the oven and bake for 12-15 minutes, or until golden brown and a toothpick inserted in the center of the muffins comes out clean with just a few crumbs.
- Cool, then enjoy. Once baked, remove the raspberry muffins from the oven and place the muffins on a cooling rack until completely cool, about 20 minutes.
Prep Ahead Options
Muffins can be prepped ahead one of two ways:
- Prep the batter: This muffin batter can be whisked together (through recipe step 2), covered with plastic wrap or reusable wrap, and refrigerated for up to 24 hours. Then, when ready to bake, allow the batter to come to room temperature while the oven preheats, then transfer to muffin cups and bake as usual.
- Bake and freeze: Bake and cool the muffins as usual and freeze them until ready to eat (up to 3 months). To freeze, wrap individual muffins in plastic wrap or place together in a freezer bag or airtight container. Thaw muffins when ready to eat at room temperature.
This gluten-free raspberry muffin recipe makes a delicious breakfast, afternoon snack, even dessert with a scoop of your favorite vanilla ice cream.
Try serving these fluffy muffins in the morning with your favorite morning beverage and fresh fruit or pack them in school lunches alongside your kids' favorite foods.
I don't find the berries sink in this muffin recipe, but if you commonly have this experience, you can toss the fresh raspberries in 1 tablespoon of gluten free flour. This coating helps prevent them sink in the muffin batter.
Gently! Place the raspberries in a fine mesh sieve or colander and rinse them under cool water. Gently turn them out onto a clean tea towel, then lightly pat dry with either paper towels or another kitchen towel until dry.
Typically, yes. Gluten free muffins take longer to bake than traditional muffins because they are missing the protein gluten that commonly gives baked goods they're structure and light texture.
Gluten free flours are more delicate and require a longer bake. This recipe is developed for gluten free flours and takes into account the longer bake time.
Tips and Tricks for Success
- For best results, do not substitute the flour. This recipe is developed to be made with gluten free all-purpose flour. Replacing this flour with single flours such as almond flour, coconut flour, or oat flour will completely change the recipe and very likely yield bad results.
- Spoon and level the flour. If you're in the habit of digging the measuring cup into the flour bag, you're likely adding too much flour to your baked goods. Instead, use the spoon and level or spoon and sweep method and enjoy soft gluten free muffins with a fluffy texture every time!
More Recipes You'll Enjoy
Gluten Free Raspberry Muffins
- ⅔ cup plain Greek yogurt
- ⅔ cup maple syrup
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free all-purpose flour
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon baking soda
- 1 cup fresh raspberries
- 2 teaspoons coarse sugar
- Preheat the oven to 350°F. Line a muffin pan with paper liners, and set aside.
- In a large glass bowl, whisk together the Greek yogurt, maple syrup, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract. Add the gluten free all-purpose flour, salt, and baking soda, whisking until just combined. Gently fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups, placing about ⅓ cup batter in each. Sprinkle lightly with coarse sugar. Place the muffins in the oven, and bake for about 12-15 minutes. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
- Store in an airtight container for up to 3 days.
Leave a Reply