Because who doesn't love chocolate and fruit paired together? These jumbo white chocolate raspberry muffins are so, so easy and delicious. No one will even know they're gluten free!
As you can probably tell by now... I'm a big fan of chocolate and fruit together. Which is why I had to figure out how to make white chocolate raspberry muffins, gluten free and without eggs. Because why not, right?
I think it's safe to say muffins are one of my favorite treats to make. They're pretty straightforward and, once you get the general technique down it's so fun to try different add-ins and variations.
These bakery style muffins can be enjoyed for breakfast, dessert, or just as an anytime snack. You can warm them up slightly or serve them room temperature.
Why You'll Love This Recipe
- Because raspberries + white chocolate is just a winning combination. Period.
- These jumbo muffins are soft and fluffy, just like the ones you get at the bakery.
- They're not too sweet -- the berries add just a hint of tartness, which really complements the sweetness we get from the white chocolate.
Ingredient Notes & Substitutions
- Gluten free flour blend: My favorite gluten free flour is Bob's Red Mill 1 to 1. Unless otherwise noted, I use this flour in every one of my recipes. If you're using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you should be able to swap in AP flour if you are not looking to make these muffins gluten free.
- Buttermilk: If you don't have buttermilk on hand, you can easily make your own with whole milk and white vinegar. Grab a liquid measuring cup and add a tablespoon of white vinegar, then fill it up with milk until you hit the 1 cup mark. Stir and allow the mixture to sit for 5 minutes before using.
- Egg replacer: Regular readers know I swear by Bob's Red Mill egg replacer. Just be sure to follow the instructions on the package. If you're not looking to make eggless muffins, just use 2 eggs instead.
- Raspberries: I tend to use fresh berries for this recipe, but you should be able to use frozen berries if that's all you have on hand. If using frozen berries, don't thaw before adding to the batter. If using fresh berries, pat them dry after rinsing so that you're not adding a ton of moisture.
STEP ONE: Combine the dry ingredients. Whisk the flour, baking powder, baking soda, and salt together and set it aside.
STEP TWO: Use an electric mixer to cream the butter and sugar in a separate bowl.
STEP THREE: Add in the buttermilk, egg replacer, and vanilla.
STEP FOUR: Add your flour mixture into your batter and mix on low speed.
STEP FIVE: Stir in your white chocolate chips and raspberries.
STEP SIX: Transfer the batter into the liners, and into the oven they go! Remember to lower the heat from 425°F down to 375°F after the first 5 minutes of baking. This will help you achieve that soft and fluffy texture while still getting that nice crisp on top.
- I always recommend weighing your flour using a scale if possible, because this is the only way to ensure accuracy. Too much (or too little) flour can really impact the texture. You'll want 370 grams of flour for this recipe.
- Be gentle when folding in the raspberries. They're delicate, so some broken berries in the batter will be inevitable no matter how careful you are.
- I fill my muffin liners all the way to the very top. If you're making jumbo muffins, you should have enough batter to fill up 6 liners all the way.
- If you prefer to make small, standard size muffins, this recipe should yield 12 muffins. You will need to reduce the bake time down to 20 minutes total. See recipe notes below.
Frequently Asked Questions
This is totally normal! When the berries react with the baking powder and baking soda, they cause your batter to change color.
The muffins are done when the tops are golden in color and a toothpick inserted into the center comes out clean.
Yes, you should be able to substitute non-dairy butter and make your own buttermilk using non-dairy milk. Make sure you are using dairy free white chocolate chips.
Yes, you can wrap each individual muffin in plastic wrap and freeze for up to 3 months.
Did you try my white chocolate raspberry muffins? Leave me a comment below or tag me on Instagram @Justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
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Jumbo White Chocolate Raspberry Muffins (Gluten Free)
- 2 ½ cups (370g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- 1 cup (240ml) buttermilk room temperature
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tablespoon water
- ½ teaspoon vanilla extract
- ¾ cup (128g) white chocolate chips
- 1 cup (120g) fresh raspberries
- Preheat the oven to 425°F. Line a jumbo muffin tin with liners and set aside.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.2 ½ cups (370g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar together until smooth. Add the buttermilk, egg replacer, and vanilla. Continue beating until combined. Fold in the dry ingredients.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, 1 cup (240ml) buttermilk, 2 tablespoons Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
- Stir in white chocolate chips, then gently fold in the raspberries.¾ cup (128g) white chocolate chips, 1 cup (120g) fresh raspberries
- Transfer the batter into the prepared pan, filling each liner all the way to the top. Bake for 5 minutes, then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for another 25-30 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
- Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
- This recipe yields 6 jumbo muffins or 12 standard size muffins. For standard muffins, reduce bake time to 20 minutes total (still baking for 5 minutes at 425°F initially then reducing the heat and baking another 15 minutes).
- If using frozen raspberries, do not thaw. If using fresh raspberries, pat the berries dry after rinsing to avoid adding extra moisture to the batter.