courtesy of Zach DeSart, Bon Appetit
Prefer a different berry? Feel free to swap it in.Ingredients
Nonstick vegetable oil spray
1½ teaspoon baking powder
½ teaspoon kosher salt
1½ cups plus 1 Tbsp. gluten-free all-purpose flour
1 large egg
1 cup (packed) light brown sugar
½ cup (1 stick) unsalted butter, melted
½ cup whole milk
1 teaspoon finely grated peeled ginger
1½ cups fresh (or frozen, thawed) raspberriesMethod
- Preheat oven to 350 degrees. Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1½ cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 Tbsp. flour in a small bowl; gently fold into batter.
- Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving.
- Muffins can be made 1 day ahead. Store airtight at room temperature.