Gluten Free Raspberry and White Chocolate Muffins

5 from 1 vote

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.

Prep Time10

Cook Time30

Total Time40

Course: Baking, Breakfast

Cuisine: American

Diet: Gluten Free

Servings: -14 Muffins

Calories: 431kcal

Author: Amanda

Equipment

1 Muffin pan
12 Paper muffin cases

Ingredients

Gluten Free Streusel Topping

150 grams Gluten free all purpose flour
¼ teaspoon Xanthan gum Omit if flour blend already contains xanthan gum
⅛ teaspoon Salt
80 grams Unsalted butter (Cold) Cubed
50 grams Sugar

Gluten Free Raspberry and white Chocolate Muffins Ingredients

200 grams Unsalted butter
200 grams Gluten free all purpose flour + 2 tablespoons to coat the raspberries
135 grams Ground almonds
125 grams Sugar
2 teaspoons Baking powder Always check that the baking powder is gluten free as some brands contain gluten.
1 teaspoon Baking soda
½ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum
¼ teaspoon Salt
125 milliliters Milk
2 large Eggs (Room temperature)
1 teaspoon Vanilla extract
170 grams Raspberries
150 grams White chocolate You can use chocolate chips or chop a bar of chocolate into chip sized pieces.

Instructions

How to make the streusel topping

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

How to make gluten free raspberry and white chocolate muffins

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.
Once the butter has cooled, combine it with the eggs, milk, and vanilla.
Pour the wet mixture into the flour mixture and whisk until it is fully incorporated.
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.
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.
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.

Notes

Tip #1: Use the best quality ingredients you can get as the quality of the ingredients can impact the taste and texture.
Tip #2: Use cold butter and try to work fast, as you don't want the butter to start melting when making the streusel topping.
Tip #3:Allow the butter to cool before adding to the eggs as you don't want the hot butter to start cooking the eggs.
Tip #4: Gluten-free flours don't absorb liquids the same as wheat-based flours. Allowing the batter to rest can help the ingredients to fully hydrate and bond together, resulting in a better texture and structure in the finished gluten free muffin. Resting the batter can also give the baking soda and baking powder time to activate, which can help the muffins rise more evenly and consistently.

Storage

The gluten free raspberry muffins are best eaten on the day they are baked, but can be stored at room temperature in an airtight container for up to 2 days or in the fridge for up to 5 days. I recommend warming in the microwave for 10 seconds after they have been stored in the fridge.

Making the muffin batter in advance

I often make the muffin batter the night before, cover and store in the fridge. I add the raspberries just before baking.

Dairy free muffins

Substitute the white chocolate, butter and milk for your preferred dairy free brand.

Nutrition