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Gluten Free Raspberry White Chocolate Chip Muffins

Gluten Free Raspberry White Chocolate Chip Muffins
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Easy gluten-free raspberry & white choc chip muffin recipe. Perfect texture, quick baking tech for delicious results (142 chars).

Ingredients

Scale
  • 2 cups (280g) 1-to-1 gluten-free flour blend
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk, at room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) fresh raspberries
  • 3/4 cup (130g) white chocolate chips

    • Instructions

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  • In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  • In a separate medium bowl, whisk the milk, melted butter, eggs, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. A few lumps are fine.
  • Carefully fold in the raspberries and white chocolate chips.
  • Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

    • Notes

    Deliciously tender and moist gluten-free muffins bursting with sweet raspberries and creamy white chocolate chips. A simple, family-friendly recipe perfect for breakfast or a treat.

    Nutrition

    Find it online: https://bestdisheasy.com/gluten-free-raspberry-white-chocolate-chip-muffins/