Raspberry Muffins

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I love picking raspberries in September at Old Frog Pond in Harvard, Ma, and when I do, this is one recipe I have to make with them. Adapted from Silver Palate’s Good Times Cookbook, they are delicious! I almost always have streusel topping in the freezer ready to go, which makes this go even faster. You can also omit the topping or just sprinkle with a little turbinado sugar if you’re in a hurry. The lemon zest is nice in the topping though, so do try it sometime!

  • 1 ½ c Gluten free flour
  • scant ¼ c beet sugar
  • scant ¼ c light brown sugar
  • scant 2 tsp baking powder
  • ¼ tsp kosher salt
  • 1 tsp cinnamon
  • 1 large egg
  • 1/4-1/3 c lactose free butter, melted
  • ½ c almond milk
  • 1 1/4- 1 ½ c fresh raspberries
  • 1 tsp lemon zest

Streusel Topping:

  • scant ½ c brown sugar
  • 1/3 c gluten free flour
  • ¼ c oat flour
  • ¾ tsp cinnamon
  • 1 tsp lemon zest
  • 3 T melted butter, lactose free

Preheat oven to 350. Line 12 muffin cups with paper liners or melted butter.

  • Whisk flour, sugars, baking powder, salt and cinnamon together in a medium bowl.
  • Make a well in the center and add the egg, milk, and melted butter.
  • Stir and mix together just until combined.
  • Quickly and lightly, stir in the lemon zest and raspberries.
  • Distribute equally among 12 muffin cups.
  • Make the streusel topping…
  • Combine the flour, oat flour, sugar, lemon zest, and melted butter in a small bowl and stir with a fork until crumbly.
  • Sprinkle 1 tsp on each muffin.
  • Bake 20-25 minutes until tester comes clean.
  • Enjoy! Or freeze a few for another time!