The Home Economics Bit

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Butter is most often used in baking because it has a high fat content which produces flavoursome bakes. However, oil – although generally much lower in fat – adds moisture to your bakes, and it results in a more tender crumb. The combination of both works particularly well in muffin recipes as it creates moist, light, tender and delicious muffins. I prefer to use either rapeseed oil or olive oil in my baking, because both have quite a mild flavour which doesn’t overpower the bakes.

Gluten Free White Chocolate and Raspberry Muffins

Gluten Free Mummy

This recipe yields 9 large bakery-style, gluten free, white chocolate and raspberry muffins. White chocolate and raspberry is a heavenly flavour combination so this is a recipe that you'll come back to time and time again.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 9 muffins

Ingredients

  

• 375 g gluten free self raising flour
• 1 tsp bread soda levelled, ensure gluten free
• 80 g butter melted and slightly cooled
• pinch of salt
• 80 ml rapeseed oil
• 2 large eggs
• 200 g caster sugar
• 240 ml milk
• 80 g natural yoghurt
• 1 tsp vanilla extract
• 125 g raspberries
• 100 g white chocolate chips ensure gluten free

Instructions

 

• Preheat oven to 220°C and line a muffin pan with large muffin cases.
• Sieve the gluten free self raising flour, baking soda and salt into a large bowl. Stir to combine. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract.
• Pour the wet ingredients into dry ingredients and fold in – using a spatula or wooden spoon – until completely combined and the mixture is smooth.
• Fold in the raspberries and the white chocolate chips.
• Divide the batter evenly among the muffin cases, filling each case 3/4 full.
• Bake at 220°C for 5 minutes – the inital high heat will allow the muffins to rise rather quickly to create a large, bakery-style muffin – then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Continue to bake for 25-30 minutes, until golden brown.
• Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.

Notes

Cover muffins and store at room temperature for up to 5 days or in the refrigerator for up to 1 week. These muffins also freeze well, and can be frozen for up to 3 months.

Keyword gluten free, muffins, raspberry, white chocolate