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 extra crunch and 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


Preheat oven to 350ºF. Prepare muffin tin with 12 paper liners, and spray liners with nonstick spray.

In a large bowl, whisk together the egg, brown sugar, butter, milk and lemon zest.  Add 1-1/2 cups flour, salt and baking powder to the bowl; whisk until well combined.  

Put raspberries in a small bag with a tablespoon of flour and shake gently until evenly coated (this keeps them from discoloring the batter).  Fold coated raspberries into batter, then pour batter evenly into prepared muffin cups. Set aside.  

To Make Streusel Topping:  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 evenly over batter 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 pan, then transfer to a wire rack to finish cooling.  

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 muffins Print this Recipe

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