Go Back
–+ servings
gluten-free raspberry and white chocolate chip muffins
QR Code
Print Recipe
No ratings yet

Gluten-Free Raspberry & White Chocolate Muffins Recipe

Soft, fluffy, and filled with juicy raspberries and creamy white chocolate - these gluten-free muffins are easy, one-bowl, and utterly delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Gluten-Free Snack
Cuisine: Gluten-Free Family
Keyword: Gluten-Free Muffins
Servings: 12 muffins
Calories: 243kcal

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.

Notes

If your gluten-free flour blend doesn’t include xanthan gum, add ¾ teaspoon xanthan gum to the dry ingredients. This helps bind the batter and prevents the muffins from crumbling.
Yogurt is the secret to soft, tender gluten-free muffins that stay fresh for longer. It reacts with the baking soda for lift and prevents that dry, crumbly texture. Top before baking with sugar, extra raspberries, or white chocolate for a pretty, bakery-style look.

Approximate baking times:

  • 🧁 12 standard muffins: 18-20 minutes
  • 🧺 6 large café-style muffins: 23-26 minutes
  • 🎉 24 mini muffins: 11-13 minutes
Every oven varies slightly, so start checking a couple of minutes before the lower time - muffins are ready when the tops spring back when lightly pressed.

Storage:

Store muffins in an airtight container lined with paper towel (top and bottom) for up to 2 days, or freeze individually for up to 2 months.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 225mg | Potassium: 89mg | Fiber: 2g | Sugar: 15g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg