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This Raspberry Muffin Recipe has a crunchy muffin top that adds a delicious texture. They are very buttery and soft. You will be happy with the results!
Ingredients
4 tablespoons coconut oil or melted unsalted butter
¼ cup vegetable oil
1 cup white granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
½ cup buttermilk
1¾ cups Extra White Gold gluten free all purpose flour
2 teaspoons baking powder
2 teaspoons corn starch
1-1.5 cups raspberries fresh or frozen
sugar to dust on top (optional)
¼ cup vegetable oil
1 cup white granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
½ cup buttermilk
1¾ cups Extra White Gold gluten free all purpose flour
2 teaspoons baking powder
2 teaspoons corn starch
1-1.5 cups raspberries fresh or frozen
sugar to dust on top (optional)
Instructions
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Preheat oven to 350 degrees. line a muffin tin.
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In a large mixing bowl, combine butter, oil and sugar.
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Add the eggs, vanilla and buttermilk until combined on low or by hand.
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In a bowl, combine gluten free flour, baking powder, and corn starch.
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Gradually fold dry ingredients into wet mixture, but do not overmix.
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Fold in raspberries.
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Fill 3/4 full and sprinkle with sugar.
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Bake 18 minutes or until a toothpick inserted comes out clean.
Comments
1 comment
ChrisL
This recipe was delicious. I followed it exactly. Next time I will use more raspberries!