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Gluten-free White Chocolate Raspberry Muffins with Almond Streusel Topping

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Gluten-free white choocolate raspberry muffins are a yummy muffin that’s full of flavor! With fresh raspberries and a bit of white chocolate, and topped with a crunchy topping, the flavors and textures will win anyone over!

Gluten-free White Chocolate Raspberry Muffin Recipe

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!

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

Doesn’t that muffin look delicious?

Now let’s talk about what you need for making these.

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

Tools you need to make these:

A muffin pan, a large #20 scoop, and paper muffin liners.

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!

If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

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


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


  • 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


  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.


  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.


* 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.

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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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Sunday 13th of March 2022

Mine tasted wonderful but did not hold their shape and totally fell apart. I used fresh raspberries. I'm not sure what I did wrong.


Saturday 9th of March 2024

@Jill.wilcox, Did you use xanthan gum?


Friday 17th of September 2021

Do you think I could bake it as a loaf/bread?

Vanessa T Knopp

Friday 25th of June 2021

Oh my lord, these are so scrumptious! Biting into a bite that has both a white chocolate and a raspberry....Heavenly. Thank you for sharing your recipe.


Thursday 17th of September 2020

We used frozen raspberries and dark chocolate chips. They were super delicious. Thank you for such a lovely recipe. We will make again


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!

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