Gluten-free white chocolate raspberry muffins are a delightful treat bursting with flavor. Fresh raspberries and white chocolate combine with a crunchy almond streusel for a balanced mix of sweet, tart, and crisp textures that appeal to everyone.
After asking on Facebook about favorite muffins, several people recommended white chocolate raspberry. Curious, I developed a gluten-free version with an almond streusel topping. We grow raspberries at home, and when the bushes are producing I always grab a couple of cups for baking—this recipe uses about a mounded cup of berries.
Doesn’t that muffin look delicious? Below are notes about ingredients and the recipe so you can recreate them at home.
Notes on ingredients for these gluten-free raspberry muffins with white chocolate:
- Gluten-free flour: Choose a high-quality certified gluten-free all-purpose blend. Good options include gfJules, King Arthur Measure for Measure, Authentic Foods Multi-Blend Flour, Gluten Free Mama’s Almond Blend, and Cup4Cup.
- Xanthan gum: If your flour blend does not already include xanthan or guar gum, add it as directed; it helps the muffins hold together. Omit if your blend already contains stabilizers.
- Buttermilk: Buttermilk keeps these muffins tender. If you need a dairy-free option, use a dairy-free buttermilk substitute made from plant milk and an acid.
- White chocolate: Use white chocolate chips or chop white chocolate bars. Vanilla milk chips such as Guittard work well if you prefer their flavor profile.
- Nuts: The nuts are only in the streusel topping. I used chopped almonds, but chopped walnuts work fine if you prefer. For nut allergies, omit the nuts and use a simple streusel made of flour, butter, and sugar.
Tools you need:
A standard 12-cup muffin pan, a large #20 cookie scoop (or spoon), and paper muffin liners or greased muffin cups.
I’m allergic to walnuts, so I used an almond streusel topping. It added a lovely crunch and bright almond flavor—I’ll be using it again in other recipes.
If you make these, please come back to rate the recipe and share any tips or successful substitutions.
Gluten-free Raspberry Muffins with White Chocolate Recipe:
Gluten-free White Chocolate Raspberry Muffins with Almond Streusel Topping
These gluten-free muffins are tender and moist, made with white chocolate and fresh or frozen raspberries, finished with a crunchy almond streusel.
20 minutes
18 minutes
5 minutes
43 minutes
Ingredients
Almond Streusel Topping:
- 1/4 cup good all-purpose gluten-free flour blend
- 2 Tbsp. salted butter or margarine, softened
- 2 Tbsp. sugar
- 2 Tbsp. finely chopped almonds
Muffins:
- 2 cups (8 1/2 oz.) good all-purpose gluten-free flour blend
- 1 tsp. xanthan gum (omit if your blend already contains a binder)
- 2/3 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup buttermilk (or dairy-free substitute)
- 1/2 cup (8 Tbsp.) butter, melted, or mild-flavored oil
- 3/4 cup white chocolate chips or chopped white chocolate
- 1 mounded cup fresh raspberries (or frozen, not thawed)
Instructions
- Line a standard 12-cup muffin tin with paper liners or grease each cavity well.
- Preheat the oven to 400° F (204° C).
Almond Streusel Topping:
- In a small bowl, combine the streusel ingredients: flour, softened butter, sugar, and chopped almonds. Use a fork or pastry cutter to blend into coarse crumbs. Set aside.
Muffins:
- Whisk together the gluten-free flour blend, xanthan gum (if using), sugar, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs, buttermilk, and melted butter until combined.
- Add the dry ingredients to the wet and fold with a spatula until just combined; do not overmix. The batter should remain slightly lumpy. Gently fold in the white chocolate and raspberries.
- Divide batter evenly into 12 muffin cups using a large scoop. Sprinkle the almond streusel over each muffin.
- Bake at 400° F for 18–20 minutes, until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
- Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
If your gluten-free flour blend already contains xanthan or guar gum, omit the additional xanthan called for in this recipe. These muffins can stick to paper liners for some blends, so greasing the muffin cups is an alternative. Use your preferred high-quality gluten-free flour blend; I’ve tested Gluten Free Mama’s Almond Blend and King Arthur Measure for Measure with good results.
Pin these to your gluten-free muffins board on Pinterest:
I hope you and your family enjoy these muffins. If you try them, please come back to rate and share your feedback.