Gluten Free Raspberry White Chocolate Muffins

close up of a raspberry white chocolate muffin.

5 from 1 vote

Gluten Free Raspberry White Chocolate Muffins

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!

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: muffins

Calories: 306kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimation.

Nutrition