White Chocolate Raspberry Muffins with Almond Streusel Topping {Gluten-free}

Total Time
Yields 12

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 (tested with Gluten Free Mama's Almond Blend)
    • 1 tsp. xanthan gum(omit if your flour blend has xanthan in it already)
    • 2/3 cup sugar
    • 2 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 2 eggs
    • 1/2 cup unsalted butter, melted (or margarine or mild-flavored oil of your choice)
    • 1 cup buttermilk
    • 3/4 cup white chocolate chips
    • 1 mounded cup fresh raspberries

    Directions

    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°.

    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 flour, xanthan gum, sugar, baking powder, baking soda and salt. Set aside.
    2. In a large mixing bowl whisk the eggs, melted butter, and buttermilk together. 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.
    3. Use a large cookie scoop to scoop batter into 12 equal portions in muffin tin. Sprinkle almond streusel topping evenly over the muffins.
    4. Bake at 400° for 18-20 minutes, until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
    5. Cool in muffin pan for 5-10 minutes, then gently remove to cool completely on wire rack.

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    Recipe Notes

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