These luscious gluten-free lemon raspberry muffins are filled with fresh raspberries and scented with lemon.
I apologize for not posting a gluten-free dish in a long time. My new favorite gluten-free dish is these Gluten-Free Lemon Raspberry Muffins. I adore muffins, particularly with my daily big iced latte. I have so many muffin recipes on my site that I figured it was about time I developed a gluten-free version for you.
I feel like I’ve struck gold. A flavorful gluten-free muffin with a lovely dome; you’d never guess it was gluten-free. at addition to tasting them personally, I asked my gluten-free friends for input, and their responses were consistent: the berries are tangy, and the muffins are moist and better than what they’ve found at a typical bakery.
I’ve tried a few different gluten-free flours and my favorite brand is King Arthur Flour. It’s a flour mixture that may be used in place of ordinary flour. However, omit the xanthan gum or your muffins will be quite watery. They still taste well, but they aren’t as attractive. I can tell you from personal experience.
This master muffin recipe is readily adaptable to a range of flavors and fruits. If you don’t like lemon, you can leave it out entirely. You may also use blackberries or blueberries for the raspberries! Almond extract may easily be replaced with vanilla or other tastes.
I wasn’t sure whether the gluten-free flour would bake up the same way to give me a lovely round, high dome. Preheating your oven to 425°F and baking at that temperature for a few minutes can help the muffins rise. After five minutes, decrease the heat to 350 degrees Fahrenheit. The perfect dome means science, and everyone knows the muffin tops are the greatest part!
Gluten-free muffins that are moist and bursting with juicy raspberries.
- 9 oz Fresh raspberries, rinsed
- 2 cups gluten-free flour (King Arthur is preferable)2 1
- 1/2 tsp Xanthan gum
- 1 C Granulated sugar
- 4 tsp Baking powder
- 1/2 tsp Salt
- 1 Large egg
- 1 C Buttermilk or milk
- 1/2 C Butter (melted)
- 1/4 C Sour cream
- 1 tsp Almond extract
- 1 tbsp Lemon juice (fresh squeezed)
- Zest from 1 lemon
- Raspberries should be washed and rinsed. Coat the raspberries with C gluten-free flour. Gently fold in the flour to coat the raspberries. Place aside.
- Preheat oven to 425.
- Measure out 2 cups gluten-free flour with xanthan gum in a medium-sized mixing bowl. Mix in the sugar, baking powder, and salt. Stir everything together and put aside.
- In a medium-sized mixing basin, whisk the egg until light and fluffy. Whisk in the buttermilk and melted butter with the egg. Then mix in the almond essence and sour cream until everything is smooth.
- Whisk in the freshly squeezed lemon juice and zest until combined.
- Slowly pour the wet ingredients into the dry components and stir with a wooden spoon until just mixed. Your batter will be thicker, but don’t overmix! Fold in the raspberries last. Do not add the remaining flour from the berries.
- Line your muffin pan with muffin liners and fill them all the way to the top with batter. Garnish with chopped almonds.
- Bake for 5 minutes at 425 degrees Fahrenheit, then lower to 350 degrees Fahrenheit and bake for another 16-20 minutes. Allow the muffins to rise for at least 15 minutes before opening the oven. The baking time may vary depending on the oven.
- Insert a toothpick into the middle of each muffin to check for doneness. Your muffin is done when your toothpick comes out clean. Allow the muffins to cool fully in their baking pan. You may alternatively put them on a wire rack, but you want them to be cold enough to remove and transfer from the pan.