Gluten Free Raspberry Ginger Muffins ~these raspberry ginger muffins can be made with fresh or frozen raspberries. You may substitute and fruit you wish if raspberries are out of season or you prefer a different taste. I also made them with orange marmalade and reduced the brown sugar to taste. The best part of these muffins is they are Gluten Free when prepared as directed.
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4.91 from 22 votes

Gluten Free Raspberry Ginger Muffins

You may substitute and fruit you wish if raspberries are out of season or you prefer a different taste. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: gluten free, raspberry
Method: Bake
Skill Level: Basic
Servings: 12
Calories: 210kcal
Author: Marilyn


  • Nonstick vegetable oil spray
  • teaspoon baking powder
  • ½ teaspoon kosher salt
  • cups gluten-free all-purpose flour Plus 1 tbs
  • 1 large egg
  • 1 cup packed light brown sugar
  • ½ cup 1 stick unsalted butter Melted
  • ½ cup whole milk
  • 1 teaspoon ginger finely grated peeled
  • cups fresh or frozen, thawed raspberries


  • 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.


Note:Muffins can be made 1 day ahead. Store airtight at room temperature.
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Serving: 1g | Calories: 210kcal | Carbohydrates: 32g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 240mg | Potassium: 0mg | Fiber: 1g | Sugar: 20g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg