Raspberry & White Chocolate Muffins

The other day I celebrated my 20th birthday so I had some friends round for a champagne brunch. It was a beautiful day and we all chatted, laughed and sipped. We started off with some granola and bircher muesli, lots of fresh fruit, then had some of these muffins, which were gluten free, before finishing off with croissants and cake pops. Everyone really enjoyed these muffins and were surprised they were gluten free!

These are perfect in the morning as a rushed breakfast, or an afternoon snack. I tried to make these quite large, so after a bit of research I discovered that it’s best to start at a higher oven temperature for the first 5 minutes then lower the temperature. Don’t ask me why it works, but it does.


  • 3 cups Gluten Free Flour (or normal Flour if you prefer)
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 2 Eggs
  • 3/4 cup Granulated Sugar
  • 1/4 cup Brown Sugar
  • 1 cup Milk
  • 1/2 cup Coconut Oil (or Canola Oil)
  • 1 teaspoon Vanilla Extract
  • 2/3 cup White Chocolate Chips
  • 1 1/4 cups Fresh Raspberries (Frozen will also work)
  • Coarse Sugar
  1. Preheat oven to 220 degrees celsius
  2. In a large bowl, mix together Flour, Baking Powder, Salt and Cinnamon
  3. In another bowl, mix together Eggs, Sugar and Brown Sugar until combined. Add in Milk, Oil and Vanilla
  4. Fold in dry ingredients to the mixture, the batter will be quick thick
  5. Add in Chocolate Chips, and Raspberries
  6. Spoon into muffin tins, filling all the way to the top. Sprinkle with coarse sugar to create a crunchy muffin top
  7. Bake in oven for 5 minutes at 220 degrees, before lowering the temperature to 180 and bake for a further 20 minutes or until the muffins are firm. If your muffins are smaller, they will require less time in the oven. My mixture made 16 reasonably large muffins

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