Gluten Free Raspberry White Chocolate Muffins
These gluten-free raspberry white chocolate muffins are soft, bakery-style, and bursting with juicy berries and sweet white chocolate. Perfect for breakfast, brunch, or a treat on the go!
Ingredients
- 250 Grams Raspberries
- 255 Grams White Chocolate Chips
- 360 Grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
- 295 Grams Sugar
- 14 Grams Baking Powder
- 1 Gram Salt
- 2 Eggs
- 3 Grams Vanilla
- 175 Grams Buttermilk
- 117 Grams Sour Cream
- Extra Raspberries for the tops
- Extra White Chocolate for the tops
Instructions
- In a bowl, whisk together eggs, vanilla, buttermilk and sour cream.2 Eggs, 3 Grams Vanilla, 175 Grams Buttermilk, 117 Grams Sour Cream
- In a large bowl, stir together all the dry ingredients.360 Grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour, 295 Grams Sugar, 14 Grams Baking Powder, 1 Gram Salt
- Slowly combine the dry ingredients with the wet ingredients until just combined.
- Add in the white chocolate and raspberries. Stir until just combined.250 Grams Raspberries, 255 Grams White Chocolate Chips
- Cover the bowl with plastic wrap and let it sit for 30 minutes.
- Start preheating the oven at 425F. Prepare you muffin tin with muffin liners in every other vessel and set aside.
- Fill the muffin lines almost all the way to the top. Push extra raspberries and white chocolate into the top of the muffins.
- Put in the oven for 7 minutes at 425F.
- Drop the temperature to 350F for 18 minutes.
- Remove from the oven and let cool for 15 minutes before removing them to finish cooling on a cooling rack. Enjoy!
