These bakery style gluten free white chocolate raspberry muffins are perfect for berry season! They are tall & moist, filled with fresh raspberries, and studded with creamy white chocolate chips. Made in just over 30 minutes, they are the perfect snack to have on hand for the week and are very freezer-friendly!
These Gluten Free Raspberry White Chocolate Muffins are the perfect snack for spring and summer! They are tall, moist, and packed full of fresh, juicy raspberries. They have that bakery style taste and texture with their sky-high crispy sugar top, studded with creamy white chocolate chips.
Enjoy for breakfast, a snack, dessert, or on-the-go. These fluffy muffins are great to prep for the week, or even to store in the freezer! They would make a wonderful treat for Valentine's Day.
They are sure to blow away any gluten-free muffin you've ever made before! Deliberate ingredients and procedures create the best bakery style muffins, fit with a moist fluffy centre and a crispy sugared top, with the perfect amount of berries inside. Plus they're made in just one large mixing bowl.
This gluten-free white chocolate raspberry muffin recipe is ready from start to finish in just over 30 minutes. Keep reading to learn how to make them!
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Why You'll Love This Recipe
- Bakery quality at home. No need to spend $6 a pop when you make them at home! These moist muffins are fluffy with a bakery-style crispy sugared top.
- Ready when you want them. This whole recipe is complete in just over 30 minutes. They're best when warm out of the oven.
- Allergy-friendly for everyone to enjoy. These muffins can be gluten-free and dairy-free. They do contain almond flour, which could be substituted for additional gluten-free all-purpose flour if required.
- Freezes well for later. See below for storage and freezing instructions. These muffins are great to keep on hand for meal prep, breakfast, and snacks.
- Super customizable! Add other berries, nuts, or chocolate to make these muffins your own!
The Science Behind Perfect Gluten-Free Muffins
Baking is a science. And gluten-free baking can sometimes feel like a mad science. 🙃 In any baked good recipe, specifically these gluten-free muffins, a carefully curated ingredient list and procedure is created to achieve the perfect desired results, and be repeatable every time. Desired results of course being a moist and fluffy muffin, with a tall and crispy muffin top.
Here are some reasons why these Gluten-Free Raspberry White Chocolate Muffins work so well:
- Hotter than normal oven. These muffins bake at 375ºF. This higher than normal temperature causes the muffins to spring up, forming a nice crispy top while the middle continues to cook.
- Cold ingredients. Keeping the eggs, greek yogurt, and milk relatively cold will keep the batter cool. A cool batter + a hot oven = massive oven spring = tall beautiful muffins!
- Acid. Greek yogurt provides acid in this muffin batter. This will provide a vigorous lift once mixed with the baking powder in the hot oven.
- Bakery flavour. Using lots of high fat dairy like butter, greek yogurt, and milk give these muffins a rich, moist texture.
- Bakery-style muffin top. Sprinkling the top of the unbaked muffin batter with coarse or raw sugar will result in a beautiful crusty muffin top, worthy of the top spot in a bakery!
Following the methods outlined in this blog post will result in beautiful muffins, every time. This method and ingredient structure can also be transferred to other delicious muffin flavours like my Banana Chocolate Chip Muffins, Gluten Free Blackberry Muffins, Pumpkin Banana Muffins, and Bakery Style Chocolate Chip Muffins!
Ingredient Notes
Here is everything you'll need to make these bakery style raspberry muffins:
- Butter: I use salted. If using unsalted, add an extra pinch of salt to the batter. Melted butter mixes with the wet ingredients better than softened butter. But be sure to let it cool first.
- Granulated sugar & brown sugar: The combo of white and brown sugar gives these muffins a crisp top with a soft interior.
- Greek yogurt: Using a thick, high-fat dairy gives these muffins the bakery style taste and texture. You could use sour cream if you have it on hand instead.
- Milk: I use 2%, but any should do. The higher the fat, like whole milk, the better.
- Large eggs
- Vanilla extract & almond extract: For that bakery style flavor!
- All purpose gluten-free flour blend with xanthan gum: I use Bob's Red Mill 1:1 All-Purpose Baking Flour (in the blue bag).
- Almond flour: The addition of some almond flour makes these muffins ultra-moist. If you cannot have almond flour, you can substitute a ½ cup of additional gluten-free all-purpose flour.
- Baking powder
- Salt
- Fresh raspberries: I agree that finding frozen berries is typically easier year-round. However, frozen berries release excess moisture when they are baked, and I often find my muffins are not fully cooked and have a gummy texture surrounding the berries, so I only recommend fresh raspberries for this recipe.
- White chocolate chips: Use chips or a chopped bar of white chocolate for more melty pieces.
- Coarse sugar: I love the crunch that a coarse sugar topping gives these muffins. I get a large bag from Bulk Barn, or you could use turbinado sugar.
Substitutions
There are many ways to change up these gluten-free muffins depending on your mood. Here are some substitution suggestions:
- Frozen berries? I don't recommend it as they will release a lot more moisture, causing gummy or even raw muffins surrounding the berries.
- No greek yogurt: You could try to use sour cream in its place. You're looking for a thick high fat dairy here.
- Dairy-free: Use dairy-free butter, milk, chocolate, and yogurt. If you can't find dairy-free yogurt, you could try using dairy-free sour cream or applesauce, but note that the greek yogurt is what gives these muffins their bakery style flavour and texture.
- Nut-free: If you can't have almond flour, substitute about ½ cup of regular gluten-free all-purpose flour. It will absorb more and the muffins may be slightly less soft.
- Add more mix-ins! Add some chopped nuts, dark chocolate, or reduce the raspberries to ½ cup and add ½ cup of another berry like blueberries, blackberries, or chopped strawberries.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free raspberry muffins.
(Prep) Preheat the oven to 375°F and line a 12-cup muffin pan with paper muffin liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
Add the melted butter to a large bowl and whisk with the granulated sugar and brown sugar for 1-2 minutes.
Beat in the eggs one at a time, followed by the greek yogurt and milk. Mix in the extracts.
(1) Add the flours, cinnamon, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will become fairly thick as it sits. Gently fold in the halved raspberries and white chocolate chips.
(2) Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the paper liners in the muffin tin. Distribute the batter evenly among 12 muffins. They should be filled to the top.
Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry it then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
Add extra halved raspberries and white chocolate chips to the muffin tops and sprinkle with coarse sugar if desired. This will result in a nice crunchy muffin top.
(3) Bake at for 21-24 minutes until a toothpick inserted in a middle muffin comes out clean and they are golden brown. Allow to cool in the pan for 10 minutes before removing to a wire rack. Enjoy warm muffins or allow to cool completely.
What to Eat with Raspberry White Chocolate Muffins
There are many ways to enjoy your muffins. Here are some suggestions:
- Heat it up and spread with softened butter, jam, or nut butter.
- Eat for breakfast alongside some lemon blueberry scones, gluten-free bagels, or gluten-free breakfast casserole.
- Bring on the go with you as a snack for a weekday morning.
- Make a muffin spread accompanied by some gluten-free banana chocolate chip muffins, pumpkin banana muffins, gluten free blackberry muffins, and bakery style chocolate chip muffins.
- Enjoy with a warm dairy-free pumpkin spice latte or a fresh blackberry strawberry banana smoothie.
- Enjoy on their own as a breakfast, snack, or treat in the spring, summer, or for Valentine's Day!
Storage & Freezing
Storage: Muffins are best on the day they're baked. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
Expert Tips
Here are some of my top tips and tricks for the best gluten-free muffins:
- Keep the ingredients cold. Remember, cold ingredients + hot oven = magically tall muffins.
- Really whisk the butter and sugar together. This technique makes these muffins taste just like they came from a bakery!
- Use fresh berries. I agree that finding frozen berries is typically easier year-round. However, frozen berries release excess moisture when they are baked, and I often find my muffins are not fully cooked and have a gummy texture surrounding the berries.
- To achieve smooth, rounded muffin tops: Take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- For best results, do NOT open the oven door! This would lower the oven temperature and risk your chances of producing gorgeous, tall muffins.
- Putting the muffins in an airtight container will soften the crispy sugared top. Because I like a crisp muffin top, I like to leave the muffins out on the counter for the first 24 hours. After that I do recommend putting them in a closed container, as they will go stale quickly if not.
- If you plan to freeze them, do so right away so they are as fresh as possible.
Frequently Asked Questions
While these gluten-free muffins can be made dairy-free with significant substitutions, eggs are an important factor in the rise and texture of these muffins. You could certainly try to use an egg replacer like flax eggs or chia seeds, but note that it is untested with this recipe. If you try it, let me know in a comment below!
In general, almond flour and oat flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which will change the texture of the muffins. Oat flour will absorb too much and does not have as much structure. I do not recommend them for this recipe.
The almond flour can be substituted for a slightly lesser amount of additional gluten-free all-purpose flour. See notes in the recipe card.
This recipe is designed with optimal ingredients and methods to ensure beautiful, tall muffins. If your muffins grew nicely in the oven, then sank as they cooled, there are a few things that may have gone wrong.
1) Too much leavening agent (baking powder or baking soda).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The muffins were not cooked all the way through yet.
These bakery-style gluten-free white chocolate raspberry muffins are the perfect snack for berry season that taste like they came straight from a bakery! Save your money and know it's made with healthy ingredients when you make homemade delicious raspberry muffins. The whole family is sure to enjoy!
More Snack Recipes
- Golf Ball Cheese Ball
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- Viral Chocolate Strawberry Yogurt Clusters
- High Protein Buffalo Chicken Dip
Have you made these gluten-free chocolate raspberry muffins? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten Free Raspberry White Chocolate Muffins
Equipment
- 12-cup muffin tin
Ingredients
- ½ cup salted butter melted and cooled
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs cold
- ½ cup 0% greek yogurt use the fat percentage you like, or use sour cream instead
- ¾ cup 2% milk
- 2 tablespoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups gluten-free all-purpose flour I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ¾ cup almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries sliced in half
- ½ cup white chocolate chips
- 2 tablespoon coarse sugar
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. I like to take some coconut oil on my hands and rub it over the top surface of the tin to ensure that if the muffins grow over the edge, they will not stick.
- Add the melted butter to a large bowl and whisk with the granulated sugar and brown sugar for 1-2 minutes.
- Beat in the eggs one at a time, followed by the greek yogurt and milk. Mix in the extracts.
- Add the flours, cinnamon, baking powder, and salt to the same bowl. Gently stir together on top with a spatula, then mix the wet and the dry ingredients until just combined. The batter will become fairly thick as it sits. Gently fold in the halved raspberries and white chocolate chips.
- Use a large ice cream scoop (equal to about ¼ cup measuring cup) to fill the lined muffin tin. Distribute the batter evenly among 12 muffins. They should be filled to the top.
- Baking Tip: To achieve smooth, round muffin tops, take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any spikey bits on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Add extra halved raspberries and white chocolate chips to the muffin tops and sprinkle with coarse sugar if desired. This will result in a nice crunchy muffin top.
- Bake at for 21-24 minutes until a toothpick inserted in a middle muffin comes out clean. Allow to cool in the pan for 10 minutes before removing to a wire rack. Enjoy warm or allow to cool completely.
Notes
- Can I use frozen raspberries? I agree that finding frozen berries is typically easier year-round. However, frozen berries release excess moisture when they are baked, and I often find my muffins are not fully cooked and have a gummy texture surrounding the berries, so I don't recommend it.
- Dairy-free: Use dairy-free butter, milk, and yogurt. Omit the white chocolate or use dark chocolate.
- Nut-free: If you can't have almond flour, substitute about ½ cup of regular gluten-free all-purpose flour.
- Storage: Muffins are best on the day they're baked. Following that, place in an airtight container at room temperature for up to 3 days. If you find them a bit tough, place in the microwave for 20 seconds before eating. After 3 days, freeze any uneaten muffins.
- Freezing: Wrap muffins in plastic wrap or aluminum foil and place in an airtight, freezer-safe container. Freeze for up to 2 months. To thaw, either place muffins on the counter overnight, or microwave in 30 second intervals until thawed. Be careful, it may be hot inside.
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