Berries are finally in season, so it’s the perfect time to bake-up a batch of Gluten Free Lemon-Raspberry Muffins. These tender, lemon-flavored muffins are studded with juicy red raspberries and have a lemony, streusel-like topping for a bit of crunch and extra sweetness. I made these muffins for breakfast, but they’d be great alongside a salad, soup or as a mid-day snack. The best part about these tasty little treats is that they’re made with Hodgson Mill Gluten Free All Purpose Baking Flour, so everyone, especially those with gluten allergies, can enjoy them.
Hodgson Mill Gluten Free All Purpose Baking Flour is made with all-natural, gluten-free ingredients that are both additive and preservative-free. And this premium flour is made with brown rice, so it has more nutrients, vitamins and minerals than most other gluten-free flour brands that use white rice.
It’s also important to note that an ELISA Gluten Assay test is used to make sure that Hodgson Mill products are as gluten-free as possible. Hodgson Mill gluten-free products are also certified by the Celiac Support Association to be 5 parts per million (ppm). The FDA requires all products marked gluten-free to be at least 20ppm and Hodgson Mill is significantly below that standard. Providing healthy, high-quality products for everyone is something Hodgson Mill takes seriously.
Not only are these muffins delicious, they’re quick and easy to put together. Begin by whisking the egg, brown sugar, butter, milk and lemon zest in a large bowl.
Next, mix in the flour, salt and baking powder; whisk until well combined and set aside.
Put the raspberries in a small bag with a little bit of flour and shake gently until the berries have been evenly coated. This step helps ensure that the berries don’t all sink to the bottom of the muffins as they bake.
Fold the raspberries into the batter and then divide the batter evenly among a paper-lined muffin pan. Set aside.
In a small bowl, mix the flour, sugar, butter and lemon zest together with a fork or your fingers until the mixture resembles small crumbs. Sprinkle the streusel topping evenly over the muffins.
* Note: Because gluten-free flour is used in this topping, it doesn’t quite behave like traditional streusel. Instead of becoming light and crumbly as it bakes, it kind of sinks into the batter and forms more of a crust on top. At first, I thought my gluten-free streusel was a complete failure – until I tasted a muffin. The topping is buttery with a hint of lemon, slightly crunchy and downright delicious, so I kept it as a part of the recipe. Feel free to leave it off if you choose, but it does make these muffins extra special – and tasty, too.
Bake the muffins in a 350°F oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling.
Light, lemony and chock-full of sweet red raspberries, these Gluten Free Lemon-Raspberry Muffins are a great way to bake with summer berries. I shared a few with my neighbor, who has a gluten-free diet, and she said they were great – just the feedback I was looking for. Treat yourself or someone who eats gluten-free to a delicious, homemade muffin. Breakfast, noon or night, they’re sure to hit the spot. Enjoy!
Gluten Free Lemon-Raspberry Muffins
- 1 large egg, room temp
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup milk
- 1 tsp. lemon zest, grated
- 1 1/2 cups plus 1 Tbsp. Hodgson Mill Gluten Free Baking Flour
- 1/2 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 1 1/2 cups fresh raspberries
In a large bowl, whisk together the egg, brown sugar, butter, milk and lemon zest. Add 1 ½ cups flour, salt and baking powder to the bowl; whisk until well combined. Put the raspberries in a small bag with a tablespoon of flour and shake gently until the berries have been evenly coated. Fold the raspberries into the batter and then divide the batter evenly among a paper-lined muffin pan. Set aside. Next, make the streusel topping by mixing the flour, sugar, butter and lemon zest together with a fork or your fingers until the mixture resembles small crumbs. Sprinkle the topping evenly over the muffins and bake in a 350°F oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to finish cooling. Muffins are best eaten the day they’re made, but can be kept at room temperature in an airtight container for up to two days.
Makes 12 standard-sized muffins
Adapted from Bon Appétit Magazine
You can find Gluten Free Lemon-Raspberry Muffins and other recipes from Hodgson Mill by visiting the Recipes page.