low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free ✓
I love baking muffins! They are one of those easy snacks/desserts that require no time for making. Plus they are meal prep friendly and you can make so many flavors and varieties of them! Recently I made these Gluten-Free Raspberry and White Chocolate Streusel Muffins and I was in heaven! Raspberry and white chocolate is definitely the dreamiest combo ever! The acidity of the raspberry goes so well with the sweetens of the chocolate, you just have to try it! I’m absolutely addicted to them!
Gluten-Free Raspberry and White Chocolate Streusel Muffins Recipe.
These muffins are perfectly sweetened, crumbly on the top, flavorful, packed with raspberry flavor, hearty and so delicious!
They are great as a dessert but also make a perfect mid-day snack or even breakfast (if you like having dessert-kind of breakfast).
How to make these Gluten-Free Raspberry and White Chocolate Streusel Muffins?
They require only 1 bowl and 30min to make!
First, you need to make the Streusel topping, once you are done with it prepare the muffins. To make the muffins simply mix all the ingredients together in a bowl then stir in the raspberries and white chocolate, top with the Streusel topping, and your muffins are ready to bake! That’s it! So simple and easy!
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
These Gluten-Free Raspberry White Chocolate Streusel Muffins are freezer friendly. To freeze these muffins simply wrap them in plastic foil and place it in a freezer-friendly bag or container. To defrost it, thaw in the fridge or room temperature or warm it up in the oven on 180C (350F) degrees.
* FODMAP tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*White Chocolate is only low FODMAP in 25g per serving. This recipe requires 80g white chocolate and serves 6 muffins, which is about 13g chocolate per muffin. You can also use dairy-free white chocolate.
*All the rest of the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.
Gluten-Free Raspberry and White Chocolate Streusel Muffins
For the Streusel Topping
- 60 g gluten-free flour
- 3 Tbsp sugar
- 4 Tbsp unsalted butter (cold and cubed)
- pinch of salt
For the Muffins
- 60 g unsalted butter (melted)
- 70 g sugar
- 1 egg
- 130 g gluten free flour mix
- 2 tsp baking powder
- 65 g lactose-free yogurt
- 150 g Raspberries (Fresh or Frozen)
- 80 g white chocolate (chopped) (*see FODMAP tips in the article above)
- Preheat oven to 200°C (400°F) degrees. Prepare muffin tin by spraying with baking spray or lining with cupcake liners.
To Make the Streusel Topping
- Start by preparing the Streusel Topping. Combine all of the ingredients except the cubed butter in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or your fingers incorporate the butter until the mixture resembles course crumbs.
To Make the Muffins
- In a large bowl combine all the dry ingredients. Add all the wet ingredients and mix well.
- Stir in the white chocolate and raspberries. If using frozen raspberries, don’t thaw them first, but do toss them with a little extra flour (about 2 teaspoons) before adding them to the batter. Otherwise they may stain the muffins pink!
- Using an ice cream scoop or 1/4 cup measure, put the batter into the muffin liners then sprinkle the crumb topping over the top of the batter, pressing the crumble in slightly.
- Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.