Gluten Free Lemon-Raspberry Muffins

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These tender, lemon-flavored muffins are studded with juicy red raspberries and have a lemony, streusel-like topping for crunch and extra sweetness.


  • 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
  • 1/2 cup Hodgson Mill Gluten Free Baking Flour
  • 1/4 cup granulated sugar
  • 3 Tbsp. unsalted butter, melted and cooled slightly
  • 1 tsp. lemon zest, grated


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 Print this Recipe

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