Gluten Free Raspberry and White Chocolate Muffins

These Gluten Free Raspberry and White Chocolate Muffins have the perfect balance of fresh tart juicy raspberries and sweet white chocolate baked into a soft, tender muffin with a sweet, crunchy streusel topping.

Bakery-style muffins at home - made gluten free, and you would never guess!

I love having freshly baked muffins ready to go in the morning, and there is nothing better than the combination of fresh, juicy raspberries and sweet white chocolate that just makes these muffins delicious.

I just had to add these gluten free raspberry muffins to my collection alongside my gluten free blackberry muffins and gluten free banana and chocolate chip muffins, as I think they make a great breakfast option, but also work well for a quick snack or gluten free dessert.

Recipe Development

Everyone knows that raspberries and white chocolate are just a great pairing, and I was inspired by the flavor of my gluten free white chocolate and raspberry blondies, as when I make them, they are always a firm favorite, so when adding to my gluten free breakfasts, these gluten free raspberry muffins were a must!.

I tested this recipe originally without ground almonds, then with ground almonds, I preferred the flavor and texture this added.

I also tried baking the muffins at a higher temperature for 10 minutes, then reducing and tested baking them at a lower temperature all the way through. I find ground almonds are more likely to give a dry texture when baked at a higher temperature. Baking at the lower temperature also didn't affect the rise of the muffins.

I tested this recipe with Doves Freee from plain flour, and I plan to test with other flours in the future and will come bake and update the result.

📋 Ingredients Notes

• Butter - I use unsalted butter. I used cold butter in the streusel topping and melted butter in the muffin batter.
• Gluten free all purpose flour - Gluten Free All Purpose flour - I used a pre-made blend of gluten-free flour for my recipe, specifically the Doves Farm Freee range plain flour which is a mixture of Rice, Potato, Tapioca, Maize, and Buckwheat flour. However, I have received feedback from others who have successfully used alternative flour blends such as King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and Cup4Cup Gluten-Free Flour with my recipes.
• Ground almonds - add moisture and a soft texture to the muffins. I haven't tested using almond flour, but it is on the list. I suspect that it would work well. I will come back and update to let you know how they turn out.
• Sugar - I used regular white sugar in this recipe, both the streusel topping and muffin batter.
• Baking powder & Baking soda - leavening agents that help muffins rise and become fluffy by creating bubbles of carbon dioxide gas in the batter. Always check that the baking powder is gluten free as some brands may contain gluten.
• Xanthan gum - Omit if the flour blend already contains xanthan gum.
• Salt - helps bring out the flavors in the muffin. If you use salted butter then omit the salt.
• Milk - I used cold whole milk, but almond milk can be used if you require dairy free muffins.
• Eggs - Always use room temperature eggs as they will mix easily and evenly into the gluten free muffin batter. Room-temperature eggs will help the muffins rise evenly when baking.
• Vanilla extract - use good good-quality vanilla extract.
• Raspberries - I used fresh raspberries when photographing the recipe, but I have used frozen raspberries in the past. If using frozen raspberries, blot them with a kitchen towel to remove any excess liquid before coating them in the flour.
• White chocolate - I used a bar of white chocolate and chopped it into chip-sized pieces when photographing the recipe but sometimes I use white chocolate chips when I have them in my cupboard. It's important to double-check that the chocolate chips are gluten-free, as some brands may contain gluten.
  

See the recipe card below for ingredient measurements.

⚡ Substitutions & Variations

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make gluten free raspberry and white chocolate muffins.

See the recipe card below for more detailed recipe instructions.

Step 1: In a large bowl, mix the flour, salt, and xanthan gum together. Add the cold butter to the flour mixture.

Step 2: With your fingertips, rub together until the mixture resembles coarse breadcrumbs.

Mix in the sugar until it is evenly combined. Set aside in the fridge while you make the muffin batter.

Tip: Use cold butter and try to work fast as you don't want the butter to start melting.

Step 3: Gently melt the butter and set aside to cool.

In a large mix together flour, ground almonds, sugar, baking powder, baking soda, xanthan gum, and salt.

Step 4: Once the butter has cooled, combine it with the eggs, milk, and vanilla.

Tip: Allow the butter to cool before adding to the eggs as you don't want the hot butter to start cooking the eggs.

Step 5: Pour the wet mixture into the flour mixture and whisk until it is fully incorporated.

Step 6: In a small bowl, coat the raspberries with the flour.

Add the chocolate chips and raspberries into the muffin batter and fold in gently.

Let the batter rest for 15 minutes.

Tip: Letting the batter rest will allow time for the dry ingredients to absorb the wet ingredients.

Step 7: Preheat the oven to 180°C/350°F/Gas mark 4. Line the muffin tins with the muffin cases.

Using a large spoon or cookie scoop, divide the muffin batter between the muffin cases, filling around ¾ to the top. Sprinkle the tops of each with 1 tablespoon of streusel mixture. Press it down gently so it will stick to the muffin batter.

Step 8: Place in the oven and bake for 25-30 minutes. The muffins are ready when a toothpick or skewer inserted into the middle of the muffin comes out clean. The length of time in the oven will depend on the side of the muffin liners used.

Leave in the muffin tin to cool for 10 minutes before transferring them to a cooling rack.