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Gluten-Free Vanilla-Raspberry Muffins

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"Thanks to almond flour, these gluten-free muffins have a wonderful flavor, with the brightness from the raspberries providing a great counter to the richness from the nut flour. I sprinkle sugar and lemon zest over the muffins right when they come out of the oven. The sugar immediately adheres and semi-melts, offering sweetness and great texture as well. Other muffins that include lemon in the batter—but not grated on top— can't match the brightness of grating the zest right over the top."

List of Ingredients

â—¦ Nonstick cooking spray
â—¦ 1 ¾ cups almond flour
â—¦ 1 cup granulated sugar
â—¦ 1 teaspoon baking powder
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon kosher salt
â—¦ 1 cup (2 sticks) plus 2 tablespoons unsalted butter, cut into small cubes, at room temperature
â—¦ 2 large eggs
â—¦ 3 large egg yolks
â—¦ 3 tablespoons buttermilk
â—¦ 1 tablespoon vanilla extract
â—¦ 1 ½ cups fresh raspberries
â—¦ ¼ cup coarse sugar
â—¦ Grated zest of 1 large lemon


Recipe

Preheat the oven to 350° F. Position a rack in the center of the oven. Spray a 12-cup muffin tin with cooking spray and then add a muffin liner to each cup. Coat the liners with cooking spray as well.

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), mix the almond flour, granulated sugar, baking powder, baking soda, salt, and butter on low speed until the mixture resembles coarse crumbs, 3 to 5 minutes. With the mixer on low speed, slowly add the whole eggs, egg yolks, buttermilk, and vanilla.

Remove the bowl from the mixer and use a rubber spatula to gently fold in the berries. Divide the batter among the prepared muffin cups, filling them to the top. Place the muffin tin in the oven on the center rack and bake until the muffins are golden brown on top and a knife inserted into the center of one emerges clean (aside from perhaps a streak of raspberry), 18 to 20 minutes. Remove the tin from the oven and immediately sprinkle the coarse sugar and lemon zest over the muffins. Let the muffins cool in the tin for 15 to 20 minutes, then carefully remove them from the tin and arrange on a serving platter. Store the muffins covered loosely in plastic. If storing overnight, refrigerate.

Makes 12 muffins