Ingredients

• Nonstick vegetable oil spray
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups plus 1 tablespoon gluten-free all-purpose flour
• 1 large egg
• 1 cup (packed) light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup whole milk
• 1 teaspoon finely grated peeled ginger
• 1 1/2 cups fresh (or frozen, thawed) raspberries

Instructions

1. Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 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 tablespoon flour in a small bowl; gently fold into batter.
2. 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.
3. DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.