Introduction
These muffins offer the perfect balance of sweet white chocolate and tart raspberries in a tender, gluten-free crumb. You’ll love how the almond extract adds a subtle, bakery-style depth of flavor. They’re quick to make and deliver a delightful treat perfect for any time of day.
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 standard 12-cup muffin tin with paper liners or grease it thoroughly.
- In a large mixing bowl, whisk together the melted 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 uniform.
- In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and salt.
- Gently fold in the halved raspberries and white chocolate chips.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the tops evenly 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 (aside from potential melted chocolate).
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- For a summer twist, substitute the raspberries with halved fresh blackberries or chopped strawberries.
- Create a streusel topping by mixing a bit of the coarse sugar with almond flour and cold butter, and sprinkling it on before baking instead of the plain sugar.
- For a denser, more flavorful muffin, let the batter rest for 30 minutes before baking to allow the gluten-free flours to hydrate.
- Swap the white chocolate chips for dark chocolate chips for a richer, less sweet contrast to the raspberries.
Tips for Success
- Ensure your melted butter has cooled before adding it to the sugars to avoid cooking the eggs.
- When halving raspberries, do it on a cutting board to contain juices, and pat them gently with a paper towel if they are very wet.
- Use a trigger-style ice cream scoop to divide the batter evenly and cleanly among the muffin cups.
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. To reheat, warm them in a 300°F oven for 5-8 minutes, or microwave for 15-20 seconds until just warm.
FAQ
What can I use instead of greek yogurt? You can use sour cream for a similar tangy moisture, or any fat percentage of plain greek yogurt you prefer.
Can I make these dairy-free? This recipe is not designed for dairy-free substitutions as written. The butter, yogurt, milk, and white chocolate would all need suitable replacements.
My batter seems thick. Is that right? Yes, gluten-free muffin batter is often thicker than traditional batter. This helps suspend the berries and chips and creates a good structure.
Why are my eggs cold? Cold eggs are fine here as you are not creaming solid butter. Adding them cold helps emulsify the batter easily with the melted butter and sugars.
Can I use a different gluten-free flour blend? It’s best to use a 1:1 baking blend like the one specified. Different blends (especially those without xanthan gum) may yield different results.