Because who doesn’t love chocolate and fruit paired together? These gluten free, eggless white chocolate raspberry muffins are so, so easy and so, so good. Your friends and family will totally think you spent way more time on them than you actually did.
As you can probably tell from the chocolate strawberry mousse recipe I posted here… 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, without wheat and without eggs. Because why not, right?
Why I Love These White Chocolate Raspberry Muffins…
- Because raspberries + white chocolate is just a winning combination. Period.
- They’re 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.
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.
How To Make…
It all comes together in just a few steps: whisk your dry ingredients, cream your butter and sugar in a separate bowl, add in your vanilla, egg replacer, and buttermilk. Fold your flour mixture into your batter, then stir in your chocolate chips and raspberries.
It’s important to remember to toss your raspberries in a bit of flour to keep them from sinking to the bottom of your muffins when baking. I used half a tablespoon for one cup of berries and that seemed to be just about perfect, but you can probably eyeball it.
I like to fill the muffin liners with a generous scoop of batter (usually about 1/3 cup). 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, cakey texture while still getting that nice crisp on top and is something I like to do with many of the muffins that I make.
White Chocolate Raspberry Muffins – Gluten Free, Eggless
Ingredients
- 2 ½ cups gluten free flour (I use Bob's Red Mill 1 to 1 Baking Flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup sugar
- 1 cup buttermilk room temperature
- 2 tablespoons Bob's Red Mill Egg Replacer mixed with 4 tbsp water
- ½ teaspoon vanilla extract
- ¾ cup white chocolate chips
- 1 cup fresh raspberries rinsed, tossed with ½ tbsp gluten free flour
Instructions
- Preheat oven to 425°F. Line muffin tin with muffin liners.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer with the paddle attachment, beat the butter and sugar together until creamy. Add buttermilk, egg replacer, and vanilla. Continue beating until combined.
- Gently fold in the dry ingredients, being careful not to over-mix.
- Stir in white chocolate chips. Gently stir in raspberries.
- Scoop batter into muffin liners (about 1/3 cup of batter per liner).
- Bake for 5 minutes, then reduce oven to 375°F and bake for another 15-18 minutes.
- Allow muffins to cool in muffin tin for about 5 minutes, then remove and allow to cool completely on wire rack.
Notes
- 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.
- Don’t forget to toss raspberries with about 1/2 tablespoon of gluten free flour. This prevents the berries from sinking to the bottom of the muffins when baking.
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If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Did you make my white chocolate raspberry muffins? I’d love to see! Tag me on Instagram @justastastyblog and hashtag #justastastyblog.
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