Moist and fluffy gluten free muffins packed with delicious white chocolate chips and raspberries!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword egg free, gluten free, muffins, raspberry, white chocolate
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 6jumbo muffins
Calories 570
Author Taleen Benson
Ingredients
2 ½cups (370g)gluten free flour blend
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
½cup (113g)unsalted butterroom temperature
½cup (100g)granulated sugar
1cup (240ml)buttermilkroom temperature
2tablespoonsBob's Red Mill Egg Replacer mixed with 4 tablespoon water
½teaspoonvanilla extract
¾cup (128g)white chocolate chips
1cup (120g)fresh raspberries
Instructions
Preheat the oven to 425°F. Line a jumbo muffin tin with liners and set aside.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
2 ½ cups (370g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar together until smooth. Add the buttermilk, egg replacer, and vanilla. Continue beating until combined. Fold in the dry ingredients.
½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, 1 cup (240ml) buttermilk, 2 tablespoons Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract
Stir in white chocolate chips, then gently fold in the raspberries.
¾ cup (128g) white chocolate chips, 1 cup (120g) fresh raspberries
Transfer the batter into the prepared pan, filling each liner all the way to the top. Bake for 5 minutes, then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for another 25-30 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
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.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
This recipe yields 6 jumbo muffins or 12 standard size muffins. For standard muffins, reduce bake time to 20 minutes total (still baking for 5 minutes at 425°F initially then reducing the heat and baking another 15 minutes).
If using frozen raspberries, do not thaw. If using fresh raspberries, pat the berries dry after rinsing to avoid adding extra moisture to the batter.