Introduction
You get the perfect balance of tart and sweet in these tender gluten-free muffins. The fresh raspberries burst with flavor while the white chocolate chips add creamy pockets of richness. They come together quickly for an impressive breakfast or snack.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- 1/2 cup salted butter (melted and cooled)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs (cold)
- 1/2 cup 0% greek yogurt (use the fat percentage you like, or use sour cream instead)
- 3/4 cup 2% milk
- 2 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1/4 tsp almond extract
- 2 cups gluten-free all-purpose flour (such as Bob’s Red Mill 1:1 Baking Flour (blue bag))
- 3/4 cup almond flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries (sliced in half)
- 1/2 cup white chocolate chips
- 2 tbsp coarse sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the melted and cooled butter, granulated sugar, and brown sugar until smooth.
- Add the cold eggs, one at a time, whisking well after each addition.
- Whisk in the greek yogurt, milk, vanilla powder (use half this amount if you prefer less rich vanilla flavor), and almond extract until the mixture is smooth and fully combined.
- In a separate medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Gently fold together with a spatula until just combined and no large dry streaks remain. Be careful not to overmix.
- Gently fold in the halved fresh raspberries and white chocolate chips.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
- Sprinkle the tops of the batter with the coarse sugar.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Mini Muffins: Bake in a mini muffin tin for about 12-15 minutes for a perfect bite-sized treat.
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist that pairs beautifully with the raspberries.
- Crumb Topping: Skip the coarse sugar topping and instead sprinkle the muffins with a simple streusel made from the almond flour, a bit of brown sugar, and cold butter before baking.
- Serving Idea: Warm a muffin slightly and serve it with a dollop of whipped cream or a drizzle of vanilla glaze for a simple dessert.
Tips for Success
- Cool the Butter: Ensure your melted butter has cooled slightly before adding the sugars and eggs to prevent the eggs from cooking.
- Prevent Sinking: Toss the raspberry halves in a spoonful of the measured gluten-free flour before folding them in; this can help prevent them from sinking to the bottom.
- Don’t Overmix: Gently fold the dry ingredients into the wet until just combined. Overmixing can lead to dense, tough muffins.
- Check for Doneness: Ovens vary. Start checking for doneness at 18 minutes. The muffins are done when they spring back lightly to the touch.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.
FAQ
Can I use frozen raspberries?
Can I use a different gluten-free flour blend?
For best results, use a 1:1 baking blend that contains xanthan gum. Other blends may alter the texture and moisture content of the muffins.
Why are my muffins dense?
This is usually caused by overmixing the batter or using a gluten-free flour blend not suited for baking. Mix just until the dry ingredients are incorporated.
Can I omit the almond extract?
Yes, you can omit it. The flavor will be less complex, but the vanilla will carry through. You could replace it with an extra 1/4 tsp of vanilla powder (use half this amount if you prefer less rich vanilla flavor).
What can I use instead of greek yogurt?
As noted in the ingredient list, you can use sour cream or any fat percentage of plain greek yogurt you prefer.
My berries sank to the bottom. How can I prevent this?
Make sure your batter is not too thin. Also, gently coat the raspberry halves in a little of the measured gluten-free flour before folding them into the batter to create a barrier.