Gluten Free Raspberry Muffins
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Moist Gluten Free Raspberry Muffins are light, fluffy, and super easy to make, with a hint of lemon in each bite. This recipe uses pantry staple ingredients and was inspired by a carton or two of luscious, ripe raspberries from the grocery store.
Our family loves raspberries and would usually devour a whole carton or two in just a few minutes as a snack. So, we knew they'd love these crumble muffins. We found a yummy-sounding muffin recipe and knew we were going to need to make it safe for our family with a few tweaks.
We used the ingredients we already had on hand and made some tasty Dairy Free Raspberry Crumble Muffins.
Ingredients Needed
- gluten free all purpose flour— use the spoon and level method; we stock our pantry with Bob's Red Mill 1-1 Baking Mix and buy it in bulk here to save money. This blend does contain xanthan gum.
- xanthan gum-- omit if your all-purpose flour blend contains this or guar gum
- granulated sugar
- baking powder-- consider this looses it's potency after being opened for 6 months. We label our containers with the date when we open them so keep track of this.
- baking soda-- same as with the baking powder tip.
- kosher salt
- eggs— room temperature works best
- dairy free sour cream— we like to use Tofutti dairy free sour cream or Never better foods plant based sour creamfor this recipe
- vanilla extract— we enjoy making our own vanilla extract and will be sharing our own recipe here soon
- fresh or frozen raspberries— the inspiration for these perfect crumble muffins
Crumble Topping Ingredients
- gluten free all-purpose flour
- granulated sugar
- fresh lemon zest
- dairy free butter-- room temperature for 20 minutes, and we like to use Earth Balance Buttery Sticks for this recipe
The dairy free sour cream is the secret to getting the perfect moist muffins that everyone will fall in love with. It's the same star ingredient that we use in our well-known, super soft, homemade sugar cookies.
You can easily swap out the raspberries for any other berries you have on hand, that's how good this muffin batter is.
It's versatile and goes well with plenty of fruit. We had extra blueberries on hand and tossed a few in some extra batter and enjoyed the extra muffins bursting with blueberries too.
The crumble topping has a subtle hint of lemon from the fresh lemon zest and really takes these muffins to the next level. It interjects a fresh lemony taste into these sweet, moist muffins you really cannot beat.
Kitchen Utensils and Gadgets
- muffin pans
- muffin liners-- we love using these fancy bakery cupcake and muffins liners too. When baking with these larger tulip liners you will use more batter to fill the liner and fill 12 muffins liners instead of 24.
- mixing bowls
- pastry blender
- whisk
- citrus zester—we like to use this zester when making any of our recipes with the zest of fruits.
Pro Tip: Only fill your muffin liners halfway instead of ¾ of the way full. You don't want to overfill the liners and end up with mega muffin top on your Raspberry Crumble Muffins.
Frequently Asked Questions
Yes – do not thaw the berries, instead add them directly to the batter. Thawing the berries first will add too much liquid to the batter.
Picking out the most ripe and fresh raspberries really makes a difference in getting the best muffins. You know you have a fresh, ripe raspberry if it's full of rich coloring throughout the whole berry and nice and plump in size and shape – toss any small, odd-shaped, or ill-colored berries.
Fresh raspberries should be cleaned, rinsed, and dried with a paper towel before being stored in the refrigerator in an airtight container or in the container in the crisper. They should last about 2-4 days in the refrigerator and about 6-9 months in the freezer.
We suggest trying to use the brands we recommend, since baking with gluten free and dairy free ingredients can be finicky and not all brands produce the same results. We test our recipes with specific brands and recommend them because we know they work – if you can't find the exact ones we suggest, you can give another brand a try.
These muffins are best the day of and should be consumed within a day or two of baking.
More Gluten Free Dairy Free Breakfast Recipes You'll Love
- Pumpkin Muffins
- Double Chocolate Chip Muffins
- Double Chocolate Donuts
- Oreo Donuts
- Pumpkin Cinnamon Sugar Donuts
- Old Fashioned Sour Cream Donuts
- Breakfast Burritos – great for making ahead and filling with your favorite breakfast burrito ingredients
- Orange Cranberry Loaf – a warm, cozy breakfast loaf with lovely orange and cranberry flavors
- Apple Crumble Cinnamon Rolls – comfort food infused with cinnamon apple tidbits, topped and drizzled with a rich icing
Eat and feel well,
Victoria
Ingredients
- 1 ¾ cups gluten free all-purpose flour spoon and level method
- ½ teaspoon xanthan gum omit if your gf all-purpose flour contains this or guar gum
- 1 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs room temprature
- 1 cup dairy free sour cream
- 1 ¼ teaspoon vanilla extract
- 2 cups fresh or frozen raspberries do not thaw frozen berries, add frozen berries directly to the batter
Crumble Topping
- ½ c gluten free all purpose flour no xanthan gum needed
- 4 tablespoon dairy free butter room temperature 20 minutes
- ⅓ c granulated sugar
- zest of 1 lemon
Instructions
- Line 24 large muffin tins with liners and preheat oven to 350°F.
- Make crumb topping: with a pastry blender combine the butter, flour, sugar, and lemon until combined and crumbly, set aside.
- In medium bowl whisk together flour, xanthan gum if needed, sugar, baking powder, baking soda, and salt.
- In a larger bowl whisk together eggs, sour cream, and vanilla.
- Add dry ingredients to wet ingredients and mix. Be careful not to overmix.
- Fill muffin liners ½ full with batter. Top batter with an additional 2-3 raspberries and then crumble topping.
- Bake 25-30 minutes. Remove from oven and allow to cool in the muffin tin 5-10 minutes, then place on a cooling rack.
- These are best the day of or within 2 days of baking.
- If using large bakery style tulip cupcake liners this recipe will make 12 muffins.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
Hey, It's Victoria!
Welcome! Victoria creates yummy gluten and dairy free recipes to make mealtime more delicious and less stressful without breaking the bank.
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