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Gluten-free White Chocolate Raspberry Muffins with Almond Streusel Topping

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I recently asked on Facebook what everyone’s favorite muffin was and a few people mentioned white chocolate raspberry muffins. While I had seen that combo before, I actually had never had them myself. To the kitchen I went, and created these gluten-free white chocolate raspberry muffins with almond streusel topping!

Gluten-free White Chocolate Raspberry Muffin Recipe

We grow raspberries in our backyard, and this is prime picking time, so I told hubby I needed some for baking. He brought in about 2 cups of fresh red raspberries for me. I used a mounded cupful in this recipe (while I munched on the rest!)

I considered adapting my gluten-free lemon blueberry muffin recipe, but instead decided to try an entirely new muffin recipe. I found this muffin recipe over at the blog Winter Monroe and it looked perfect! I made just a few changes to make it gluten-free and suit some of my preferences. 

Gluten-free Raspberry Muffin with White Chocolate

Notes on ingredients for these gluten-free raspberry muffins with white chocolate:

  • Gluten-free flour: Use a good quality certified gluten-free flour blend. Some that I generally recommend are: gfJulesKing Arthur Measure for MeasureAuthentic Foods Multi-Blend Flour, Gluten-free Mama’s Almond Blend, and Cup4Cup. I used Gluten Free Mama’s Almond Blend All Purpose Gluten-Free Flour and it worked beautifully. 
  • Xanthan gum:  If your flour blend doesn’t have xanthan or guar gum in it already, you’ll need to add it, as indicated in the recipe, otherwise your muffins will fall apart. I buy mine from Amazon with a single bag lasting me at least a year or more!
  • Buttermilk: Buttermilk makes these tender. If you can’t have dairy, you can make your own dairy-free buttermilk substitute.
  • White Chocolate: You can use white chocolate morsels (I like the Trader Joe’s white chocolate baking chips) or you can chop up white chocolate bars. You can also use Guittard vanilla milk chips (which are similar to white chocolate chips).
  • Nuts: There aren’t any nuts in the muffins, just in the topping. I used these chopped almonds that are certified gluten-free from nuts.com. If you have nut allergies, you could just omit the nuts from the topping and have a plain streusel topping. You can use these chopped walnuts instead if you prefer.

Gluten-free Raspberry White Chocolate Muffins

I’m allergic to walnuts, so I made an almond streusel topping instead. I really loved this almond streusel topping and plan on using it in other recipes for sure.

Let me know if you give these a try! I think you’ll really enjoy them!

Gluten-free Raspberry Muffins with White Chocolate Recipe:

Yield: 12 muffins

Gluten-free White Chocolate Raspberry Muffins with Almond Streusel Topping

Gluten-free White Chocolate Raspberry Muffin Recipe

Gluten-free white chocolate raspberry muffins with almond streusel topping! These can be made with fresh or frozen raspberries.

Prep Time 20 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 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 *see note
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup (8 Tbsp.) butter, melted (or margarine or mild-flavored oil of your choice)
  • 3/4 cup white chocolate chips or chopped white chocolate bars
  • 1 mounded cup fresh raspberries

Instructions

  1. Use paper liners to line a standard 12-cup muffin tin or spray each cavity well with non-stick cooking spray.
  2. Preheat oven to 400°.

Almond Streusel Topping:

  1. In a small bowl, use a fork or pastry cutter to mix together flour, butter, sugar and almonds until crumbly. Set aside.

Muffins:

  1. In a medium bowl, whisk together gluten-free flour blend, xanthan gum, sugar, baking powder, baking soda and salt. Set aside.
  2. In a large mixing bowl whisk the eggs, buttermilk, and melted butter together.
  3. Add the dry ingredients to the wet, using a spatula to stir. Do not overmix- batter will stay lumpy. Use spatula to gently fold in the white chocolate chips and fresh raspberries.
  4. Use a large cookie scoop to scoop batter into 12 equal portions in muffin tin. Sprinkle almond streusel topping evenly over the muffins.
  5. Bake at 400° for 18-20 minutes, until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  6. Cool in muffin pan for 5-10 minutes, then gently remove to cool completely on wire rack.

Notes

* If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.

*These muffins stuck to the paper liners a bit for me, so you might prefer to use greased pans instead.

Use your preferred good quality gluten-free flour blend. I've tested Gluten Free Mama's Almond Blend and King Arthur Measure for Measure in this recipe.

Recommended Products

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Pin these to your gluten-free muffins board on Pinterest:

Best Gluten-free Raspberry Muffins with White Chocolate
Gluten-free White Chocolate Raspberry Muffins with Almond Streusel Topping- a yummy mid-morning treat!

 

I hope you and your family enjoy these muffins! If you try them, please come back and rate and comment about them!

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Libby

Saturday 28th of March 2020

I made with frozen raspberries, and gave it a few stirs with my mixer paddle to break them up just a bit. I also baked at 350° for about 18-20 minutes. And I used chopped walnuts in the streusel because it’s what I had. They turned out SUPER YUMMY! Raspberry and white chocolate is my hubs favorite combo, so these were perfect!

Cindy

Saturday 22nd of December 2018

I’ve made these a few times. LOVE them! Thanks

Celeste

Wednesday 8th of July 2015

My gosh these look amazing! I need to try these with the raspberries I have!

mia

Wednesday 21st of January 2015

i was very excited to try these! decided to make a half recipe as there are only 2 of us. they turned out quite brown on top but didn't firm up at all on the inside, i had eaten all the raspberries by the time i made them so used frozen blackberries, not sure if that was part of the problem. will try again with a blend of g/f and almond flour and a lower oven temp and see what happens.

Michelle Palin ~ My Gluten-free Kitchen

Monday 26th of January 2015

Mia, Yes, using frozen berries would cause that uneven cooking, especially since blackberries are so large. I think your idea is good for next time, if you are using frozen berries again, try at a lower oven temp for longer baking time.

Marilyn Stec

Tuesday 23rd of September 2014

It is not clear how many white chocolate chips to use. Thank you, Marilyn