Print

Gluten-Free Raspberry White Chocolate Chip Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

These gluten-free raspberry white chocolate chip muffins are perfectly moist, soft, and fluffy, blending tart raspberries with sweet white chocolate chips. Finished with a crunchy turbinado sugar topping, they offer a bakery-style treat that is gluten-free, nut-free, and optionally dairy-free.

Ingredients

Dry Ingredients

  • 2 cups gluten-free all purpose flour (with xanthan gum) + 2 teaspoons for tossing raspberries
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup butter or dairy-free butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk (dairy-free as needed)
  • 1/4 cup plain Greek yogurt or dairy-free Greek yogurt
  • 2 teaspoons vanilla extract

Add-ins and Toppings

  • 1 cup raspberries (tossed with 2 teaspoons gluten-free all purpose flour)
  • 2/3 cups white chocolate chips + more for topping (optional)
  • Turbinado sugar for topping (optional but recommended)

Instructions

  1. Preheat and prepare pan: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners and set aside.
  2. Mix dry ingredients: In a small bowl, whisk together 2 cups gluten-free flour, baking powder, baking soda, and salt until well combined and fine in texture. Set aside.
  3. Prepare raspberries: Gently toss the raspberries with 2 teaspoons of gluten-free flour to coat them lightly. Set aside.
  4. Combine wet ingredients: In a large mixing bowl, mix melted butter and granulated sugar until combined using a stand mixer, hand mixer, or by hand. Beat in the eggs until fully incorporated.
  5. Add remaining wet ingredients: Mix in Greek yogurt, buttermilk, and vanilla extract until the batter is smooth and well combined.
  6. Incorporate dry ingredients: Add the dry ingredient mixture to the wet ingredients and mix until smooth and fully combined, taking care not to overmix.
  7. Add chips and raspberries: Fold in the white chocolate chips followed by the gently coated raspberries to avoid breaking them apart.
  8. Fill muffin cups: Spoon the batter evenly into the prepared muffin liners. Top each muffin with additional raspberries, white chocolate chips, and a sprinkle of turbinado sugar as desired.
  9. Bake: Bake at 425°F for 5 minutes. Then, without removing the muffins, reduce oven temperature to 325°F (165°C) and bake for another 24-25 minutes. Check at 20 minutes and cover loosely with foil if the tops become too golden. A toothpick inserted in the center should come out clean.
  10. Cool and serve: Let muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy fresh.
  11. Storage: Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Notes

  • Use gluten-free all-purpose flour with xanthan gum for best texture.
  • For dairy-free version, substitute butter, buttermilk, and Greek yogurt with suitable dairy-free alternatives.
  • If making dairy-free buttermilk, combine 1 tablespoon apple cider vinegar with milk (preferably 2% or whole) to make 1 cup and let sit for 5-10 minutes.
  • Do not skip whisking dry ingredients; it improves batter texture.
  • Coating raspberries with flour prevents them from sinking to the bottom.
  • Watch the muffins closely after the first 20 minutes, covering with foil if tops brown too fast.
  • Muffins freeze well for up to 3 months; thaw at room temperature before serving.

Find it online: https://miracooking.com/gluten-free-raspberry-white-chocolate-chip-muffins-recipe/