Gluten-Free Raspberry Chocolate Chip Muffins
Gluten-free raspberry chocolate chip muffins! A bakery-style muffin, with a crunchy muffin top, tender interior, and loaded with fresh raspberries and chocolate chips! They’re absolutely delicious!
Ingredients
Dry Ingredients
- ¾ cup gluten-free flour, all-purpose blend (see note)
- ½ cup granulated sugar, plus more for topping (optional)
- ¼ cup almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup greek yogurt
- 1 egg
- ¼ cup vegetable or canola oil
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Add-Ins
- ¾ cup raspberries, fresh or frozen
- ½ cup chocolate chips, mini or regular
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 6 paper liners or grease with vegetable oil. In large bowl, combine the dry ingredients: gluten-free flour, granulated sugar, almond flour, baking powder, and salt.
- In another bowl, whisk together the wet ingredients: greek yogurt, egg, vegetable oil, milk and vanilla.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the raspberries and chocolate chips.
- Divide the batter equally among the 6 muffin cups. Optional: top each muffin with a sprinkle of granulated sugar.
- Bake for about 20 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
Note: Use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Top Tips
- Mix well – If you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter, but with gluten-free muffins, you don’t have to worry about over mixing the same way. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is really incorporated, and since there’s no gluten, you don’t have to worry about overworking the gluten strands, which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm – I find these muffins are best served warm. To retain a crisp muffin top, reheat in a 300°F (150°C) oven for 10 minutes.
- Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
- Freeze: Baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 to 30 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Nutrition
Serving: 1 muffinCalories: 345kcalCarbohydrates: 40gProtein: 7gFat: 19gCholesterol: 30mgSodium: 224mgFiber: 4gSugar: 25g
Nutritional information shown is an estimate only.
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