Raspberry Lemon Streusel Muffins (GF)

Juicy raspberries are folded into a cardamom and lemon zest gluten free muffin batter and baked to perfection. Each muffin is topped with a buttery streusel, and it's one of the most tender and delicious muffins you'll ever bite into.

This summer, I've been extremely obsessed with berries, and I've been using them in everything. These muffins are seriously one of the best things I've ever made, and one of the very best muffins I have ever tasted. and, I'm a huge muffin fan.

As I'm writing this, I am drooling just thinking about these muffins, and I just might go grab one from my secret stash in the freezer. They're light and refreshing, and I didn't know a muffin could be those things.

If you've ever considered making one of my recipes, please let it be this one. Each muffin is a delightful surprise of juicy, tart raspberries, vibrant lemon zest, and warm cardamom from beginning to end.

Ingredients for GF Raspberry, Lemon, & Cardamom Streusel Muffins

streusel ingredients:

- white rice flour: I prefer this for the streusel, as it tends to be less grainy than brown rice flour (swap for all purpose flour, if gluten free muffins are not needed)

- ground cardamom

- granulated sugar

- kosher salt

- unsalted butter, room temperature

muffin ingredients:

- unsalted butter, softened

- granulated sugar

- fresh lemon zest

- olive oil

- eggs, room temperature

- vanilla extract

- plain greek yogurt or full fat sour cream

- gluten free flour blend without xanthan gum (or all purpose flour) : 

When making gluten free baked goods, I like to be able to control the amount of xanthan gum that goes into each product. Different types of baked goods require different amounts of xanthan gum to achieve specific textures. So, this is my key for making delicious gluten free treats, always.

- xanthan gum

- baking powder

- baking soda

- kosher salt

- ground cardamom

- frozen raspberries

     

Steps to Make Raspberry Cardamom Streusel Muffins

1. Preheat oven to 425°F, line a muffin tin with cupcake liners, and set aside. (For best results, line every other muffin cavity with a paper liner - this allows for the muffins to rise without being restricted and running into each other. Bakery-style muffins: here we come!)

2. Streusel: In a mixing bowl, combine the dry ingredients for the streusel and add the butter. Mix by hand or with a hand mixer until the mixture is combined and looks like wet sand.

3. Batter: In the bowl of a stand mixer with a paddle attachment (or in a bowl with a hand mixer), combine the butter, sugar, and lemon zest. Mix for 3-4 minutes until pale and fluffy. Add the oil and vanilla and mix again.

4. Add the eggs one at a time, mixing in between. Scrape the bowl with a spatula to make sure everything is incorporated. Add in the sour cream and mix for 1 more minute. Fold in the dry ingredients until just incorporated and let batter sit for 10 minutes, this allows the gluten free flours to hydrate and prevents a grainy muffin. (If using regular all purpose flour, skip the resting step)

5. Lastly, fold in the frozen raspberries and with a cookie scoop, fill each cupcake liner ¾ full and sprinkle top with a generous amount of streusel. Press the streusel into each muffin before baking.

6. Bake for 7 minutes at 425°F and reduce heat to 350°F to continue baking for another 15-17 minutes. Remove from oven when the tops of the muffins are lightly golden brown and a toothpick comes out clean when inserted. 

(Baking at a higher temperature for a short burst of time at the beginning allows for more "oven spring," helping the muffins grow tall, like bakery muffins. However, to prevent the muffins from getting too dark on the outside, lowering the heat is essential for cooking the interior of the muffin.)

7. Allow to cool for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
  

Tools & Essentials for Making Gluten Free Muffins

a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula. Worth. Every. Penny.

glass measuring cups for measuring liquids

- glass bowls for mixing dry ingredients

- whisks for dry ingredients

- cookie scoops for scooping the batter into the pans

- favorite muffin and cupcake tins

- jumbo cupcake liners for large, bakery-sized muffins

- cupcake liners

favorite stand mixer: Kitchen Aid always 

- favorite glass mixing bowl for Kitchen Aid mixer

- favorite hand mixer

- cooling rack

- favorite gluten free flour blend without xanthan gum

- xanthan gum is essential for gluten free baking

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Can I use fresh raspberries, instead of frozen?

Yes, if that's what you have on hand - totally. Just make sure to very carefully fold them in, because they are fragile and break apart easily. I recommend flash-freezing your fresh raspberries for about 10-15 minutes before adding them to the batter, so that they don't get mashed as quickly, but either way will work. The more mashed your berries are, the more grey-ish your batter might look. So, just keep that in mind!


Can I freeze Lemony Raspberry & Cardamom Muffins?

Absolutely. Prepare the muffins as normal and allow to cool completely. Place in an airtight container or wrap each individually tightly in plastic wrap and place in a ziplock bag to store in the freezer for up to 3 months. Thaw and warm when ready to enjoy.


I Don’t Need a Gluten Free Recipe - can I make these traditionally?

Yes! Simply swap the gluten free flour in the recipe for All Purpose Flour. For the streusel, use 1/2 cup all purpose flour and for the muffins, use 2 cups plus 2 tablespoons, and omit the xanthan gum. Easy peasy!

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