Gluten-Free Raspberry-Ginger Muffins
['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']
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.
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.
DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.
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