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Gluten-Free Raspberry-Ginger Muffins

From: bonappetit.com
MAKES 12

Nonstick vegetable oil spray
1½ teaspoon baking powder
½ teaspoon kosher salt
1½ cups plus 1 Tbsp. gluten-free all-purpose flour
1 large egg
1 cup (packed) light brown sugar
½ cup (1 stick) unsalted butter, melted
½ cupwhole milk
1 teaspoon finely grated peeled ginger
1½ cups fresh (or frozen, thawed) raspberries

Do ahead:

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.

Muffins can be made 1 day ahead. Store airtight at room temperature.