There’s nothing quite like baking with fresh fruit you’ve picked yourself, and these gluten free raspberry white chocolate muffins are my favourite way to use up the raspberries growing in my backyard. Every summer, my raspberry bush gives me more berries than I know what to do with—and while snacking on them straight from the garden is always a treat, I love folding them into these bakery-style muffins. The juicy, tart raspberries pair beautifully with sweet, creamy white chocolate, making every bite taste like something special.

These muffins are soft, fluffy, and perfectly golden on top, just like the ones you’d find at a coffee shop—but they’re made gluten free so everyone can enjoy them. They’re wonderful fresh from the oven, but they also freeze well, so you can bake a batch and stash some away for later. Whether you’re looking for a grab-and-go breakfast, an afternoon snack, or a sweet addition to a summer brunch spread, these raspberry white chocolate muffins are a delicious way to make the most of raspberry season.

How do you get bakery-style muffin tops?

The secret to getting that classic bakery-style muffin look with big, beautiful domes is all in how you fill the pan. Instead of stopping two-thirds of the way full like most recipes suggest, I actually fill the muffin cups almost all the way to the top. This extra batter gives the muffins that impressive rise you’d expect from a coffee shop treat.

Another trick? Only fill every other muffin well in the pan. By leaving space between the muffins as they bake, the heat circulates more evenly and allows them to rise higher without sticking together at the top. It might mean baking in two rounds if you have just one tin, but trust me—it’s worth it for that gorgeous lift and bakery-style finish.

ingredients

• Bob’s Redmill 1-1 Gluten Free Flour
• Baking Powder
• Vanilla Bean Paste or Vanilla Bean Extract
• Salt
• Sugar
• White Chocolate Chips
• Raspberries (fresh or frozen)
• Eggs
• Buttermilk: I personally like to use powdered buttermilk and mix that up for the recipe. This is because they do not have a tiny amount of buttermilk at the store, so I will be wasting a lot. The buttermilk powder allows me to get that flavour and not shy away when I would like to use it.
• Sour Cream

Tools

• Wire Cooling Rack
• Oven Mitt
• Glass Mixing Bowls
• Muffin Tin
• Cupcake Liners
• KitchenAid Stand Mixer
  

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Storing

These muffins are just as good the next day, so storing them properly will keep them soft and fresh:

• Room Temperature: Once cooled completely, store the muffins in an airtight container lined with a paper towel to absorb excess moisture. Keep at room temperature for 2–3 days.
• Fridge: If your kitchen is warm or humid, you can refrigerate them, but note that muffins firm up a bit in the fridge. Just bring them to room temp or warm them slightly before serving.
• Freezer: For longer storage, wrap the cooled muffins individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm gently in the microwave or oven.

This way, you can bake a big batch when your raspberry bush is overflowing and enjoy them all summer long!

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Did you make this recipe?

Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.

While I have you here, may I suggest few you try next:

• Gluten Free Triple Berry Muffins
• Gluten Free Lemon Ricotta Cookies

Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!