Gluten Free Raspberry Muffins

Easy and flavorful Gluten Free Raspberry Muffins are bursting with juicy
raspberries and packed with mini chocolate chips and orange zest.

Servings: 12 muffins

Author: Brianne @ Cupcakes & Kale Chips, adapted from Driscoll’s Whole Wheat Blueberry Muffins with Cardamom

Prep:
15 minutes

Cook:
25 minutes

Resting Time
20 minutes

Total:
1 hour

Breakfast Brunch Muffin

American

Instructions

1 Preheat oven to 425°F and line every other well of two 12-well cupcake pans with
cupcake liners. Spray the liners with nonstick cooking spray so the muffins
don’t stick to the liners.
2 In a medium bowl, sift or whisk together the flour, baking powder, baking soda,
and salt. Set aside.
3 In a large mixing bowl, use a hand mixer at medium speed to blend the Greek
yogurt, brown sugar, eggs, milk, oil, vanilla extract, and orange zest, if
using, until combined. Turn off the mixer and add the flour mixture to the bowl.
Turn on the mixer to low speed and blend until just combined.
4 Cover the mixing bowl with plastic wrap and allow the batter to sit for 20
minutes. This allows the gluten-free flour time to absorb more liquid. Gently
fold in the raspberries and mini chocolate chips.
5 Once the batter is ready, fill the lined muffin pans and sprinkle the tops with
the remaining 2 Tablespoons brown sugar and 1 Tablespoon mini chocolate chips,
if desired.
6 Bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake for an additional
16-20, or until a toothpick inserted comes out clean. Allow the muffins to cool
for 5 minutes in the pan, and then transfer them to a cooling rack to cool
completely.