Gluten-free Raspberry & White Chocolate Muffins
Photography by Simeon Crofts
DIETARY – Gluten-free, Vegetarian, Nut-free
Muffins are one of my favourite sweet snacks. I am particularly fond of chocolate muffins but my all-time go-to combo is raspberry and white chocolate. There’s something really indulgent about this sweet combination and I wanted all the gluten intolerant and coeliac sufferers out there to be able to experience this epic bake too.
Traditionally, muffins are dense, bread-like cakes that can be made savoury or sweet and served warm or cold. They make a good breakfast item or snacks for on the go, and they are generally a bit larger and softer than a classic cupcake. The key to a beautifully moist muffin is not to overmix the batter when making. It’s also important to get the baking powder levels just right to avoid your muffins sinking the minute they leave the oven. It took me a few batches and tweaks to my recipe to get them coming out perfect every time, but I am confident you’ll find this finished recipe foolproof. My top tip is to ensure they are baked all the way through. If they are browning a little too much for your liking on top, but the middle still seems too wet, simply cover with a piece of foil. As muffins are much denser than a cupcake, they can take longer to bake than you might think.
If you want to make these muffins even more indulgent, you can push a Lindt white chocolate truffle into the centre of each case of batter, ensuring the batter covers the chocolate, for a delicious surprise once baked! You can also play around with combinations by trying milk or dark chocolate, adding nuts instead of fruit, or trying strawberries, blueberries or blackberries in place of raspberries. These muffins will keep in an airtight container for up to five days and can be frozen for up to three months. Happy baking!
Gluten-free Raspberry & White Chocolate Muffins
Ingredients
- 300g gluten-free plain flour
- 160g caster sugar
- 1 tsp xanthan gum
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 2 eggs
- ½ cup whole milk
- 110g butter, softened
- 1 tsp vanilla extract
- 150g white chocolate chips
- 200g fresh raspberries
- 50g white chocolate chips, melted
- 12 fresh raspberries
Method
- Pre-heat the oven to 180°C (160°C Fan)/ 350°F/Gas Mark 4 and line a 12-hole muffin tin with paper wraps or cases.
- In a medium bowl, stir the dry ingredients together until combined.
- Next, in a separate bowl, mix the wet ingredients together using an electric hand or stand mixer until combined. Be careful not to overmix to prevent your finished muffins from becoming dry and crumbly.
- Add the dry ingredients to the wet and mix well.
- Fold in the white chocolate chips and raspberries.
- Scoop the batter into the muffin cases in 12 equal portions.
- Bake for 22-25 minutes until cooked. To check the muffins are cooked, insert a knife or skewer into a couple of the muffins to see if it comes out clean.
- Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, decorate with the melted white chocolate and top each muffin with a fresh raspberry.