Gluten-Free Raspberry and White Chocolate Streusel Muffins
Gluten-Free Raspberry White Chocolate Streusel Muffins are perfectly sweetened, crumbly on the top, flavorful, packed with raspberry flavor, hearty and so delicious!
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)
To Make the Streusel Topping
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.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
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.