Gluten-Free Raspberry and White Chocolate Muffins
These are the gluten-free raspberry and white chocolate muffins you’ll keep coming back to. Soft, tender, and packed with juicy raspberries and creamy white chocolate, they’re made with simple pantry staples – and thanks to a touch of yogurt, they stay beautifully moist long after baking.
Why You’ll Love These Gluten-Free Raspberry & White Chocolate Muffins
If you’ve tried gluten-free muffins before and ended up with something dry, crumbly, or bland – these will change your mind. They’re light, fluffy, and just sweet enough, with bursts of tart raspberry and smooth white chocolate in every bite.
These muffins stay soft and tender thanks to yogurt instead of milk. The yogurt keeps them moist well beyond baking day and reacts with the baking soda to create that perfect rise and soft crumb every time.
You’ll love them because they’re:
- 🍫 Perfectly balanced – not too sweet, with pops of raspberry tang
- 🧁 Soft, fluffy, and moist (thanks to yogurt!)
- 🥣 Made in one bowl – easy, fast, and mess-free
- 👩👧 Great for lunchboxes, snacks, or bake-ahead freezer days
- 💪 Fool proof – not kidding, they work every single time
Ingredients You Need to Make GF Raspberry & White Chocolate Muffins
You’ll only need a handful of simple gluten-free ingredients:
- 2 large eggs
- ½ cup neutral oil – vegetable, canola, or light olive oil
- 2 teaspoons vanilla extract
- 1 cup whole-milk yogurt – keeps muffins soft and moist
- 1 tablespoon lemon juice – brightens the flavour
- ½ cup sugar – white or light brown both work
- 1 ¾ cups gluten-free all-purpose/plain flour – use a blend that includes xanthan gum
- 1 ½ teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup raspberries – fresh or frozen (don’t thaw)
- ½ cup white chocolate chips or chopped white chocolate
Optional Toppings
- Sprinkle coarse sugar on top for a golden crunch
- Add a few extra raspberries and white chocolate chips before baking for a pretty bakery-style finish
Substitutions & Variations
- Dairy-free: Use dairy-free yogurt and dairy-free white chocolate chips.
- Egg-free: Replace each egg with a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water).
- No white chocolate? Replace with milk or dark chocolate chips for a different twist.
- Want a softer, richer muffin? Replace ¼–⅓ cup of the gluten-free flour with almond flour for extra tenderness and flavour. Add 2–3 extra minutes to the bake time if needed.
How To Make Gluten-Free Raspberry & White Chocolate Muffins Step-By-Step
Step 1: Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
Step 2: In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
Step 3: Add 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and ½ tsp salt. Stir gently until just combined.
Step 4: Fold in ¾ cup raspberries and ½ cup white chocolate chips (or chopped white chocolate)
Step 5: Divide batter evenly among muffin cups (¾ full). Top with extra raspberries, chocolate, or sugar if desired. Bake for 18 to 20 minutes (check at 18 minutes) or until golden and springy.
Step 6: Cool for 5 minutes in the pan, then transfer to a wire rack.
👉 Mini muffins: Bake for 10 to 12 minutes.
👉 Large café-style muffins: Bake for 25 to 28 minutes.
How To Store and Freeze GF Raspberry & White Choc Chip Muffins
- Room temperature: Store in an airtight container for up to 2 days.
- Day 3: Warm briefly (10 to 15 seconds in the microwave or 5 minutes in a low oven).
- Freezer: Freeze once cooled for up to 2 months. Thaw at room temp or add straight to lunchboxes – they’ll defrost by morning tea.
Troubleshooting Tips
Too tart? Add a few extra white chocolate chips for balance.
Pink streaks in batter? It’s normal when using frozen raspberries – stir gently to reduce it.
Soggy bottoms? Cool muffins on a wire rack right away to avoid trapped steam.
Extra lift: Sprinkle sugar or a crumble topping before baking for that bakery look.
❤️ More Gluten-Free Muffin Recipes You’ll Love:
Gluten-Free Raspberry & White Chocolate Muffins Recipe
Equipment
- Mixing bowl
- Muffin baking tray
- Oven
Ingredients
- 2 large eggs
- ½ cup neutral oil (vegetable, canola, or light olive)
- 1 cup plain yogurt (whole-milk)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- ½ cup brown sugar
- 1¾ cups gluten-free all-purpose/plain flour (check xanthan gum is included, otherwise you will need to add ¾tsp xanthan gum)
- 1½ tsp gluten-free baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup raspberries (fresh or frozen, not thawed)
- ½ cup white chocolate chips (or chopped white chocolate)
Optional Toppings – see notes below
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
- In a large bowl, whisk together 2 large eggs, ½ cup neutral oil, 1 cup plain yogurt, 1 tbsp lemon juice, 2 tsp vanilla extract and ½ cup brown sugar until smooth.
- Add 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and ½ tsp salt. Stir gently until just combined.
- Fold in ¾ cup raspberries and ½ cup white chocolate chips (or chopped white chocolate)
- Divide batter evenly among muffin cups (¾ full).
- Top with extra raspberries, chocolate, or sugar if desired.
- Bake for 18 to 20 minutes (check at 18 minutes) or until golden and springy.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Recipe Notes:
Approximate baking times:
- 🧁 12 standard muffins: 18-20 minutes
- 🧺 6 large café-style muffins: 23-26 minutes
- 🎉 24 mini muffins: 11-13 minutes
