Raspberry & White Chocolate Muffins

Raspberry & White Chocolate Muffins

Welcome to March Muffin Madness, which is the gluten-free muffin event “equivalent” of the other March Madness.


March Muffin Madness (MMM) is hosted by Shirley at Gluten Free Easily and will run through to Tuesday April 5. There will be 22 bloggers participating in MMM (including me), so that means 22 delicious gluten-free muffin recipes. Plus there will be daily giveaway prizes and an overall giveaway throughout the event with prizes, including a very special grand prize, awarded at the end. So to find out more about MMM, and the great prize giveaway, see the notes at the end of this recipe post.


Some time ago, I posted on my Facebook page that I had been experimenting with coconut milk yogurt in my muffin recipes. I’ve found that it gives such a lovely soft and fluffy texture to my baking. So I have come to like this product A LOT!!

I was absolutely thrilled to have family and friends tell me it’s the first muffin I’ve made which comes close to the texture of a gluten filled one.  But I’ve been a bit obsessive lately, making all sorts of different muffins, and the raspberry & white chocolate has definitely been the boy’s favourite. So much so that it’s even beaten the double chocolate muffin!

I was so pleased to have found coconut milk yogurt locally, although it is a little pricey. I’ve also used it in main meal recipes, where natural yogurt has been called for and have had good results. I will definitely be doing more experimenting over the coming weeks and months.

This natural yogurt has a very thick and creamy texture, which is why I measure it in grams and not millilitres. It does of course have a coconut smell and flavour, although I personally don’t think that it’s too overpowering. But then again, I love all things coconut!

These muffins also freeze and defrost very well. I wrap them in plastic wrap and then place them in an airtight container before freezing, which seems to help with frostbite.

For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.

180g (6.3 ounces or ¾ cup) golden/raw caster sugar or superfine white sugar
128g (4.5 ounces or 1 cup) superfine white rice flour
50g (1.8 ounces or ⅓ cup) sorghum flour
55g (1.9 ounces or ⅓ cup) potato starch
50g (1.8 ounces or ⅓ cup) millet flour
21g (0.7 ounces or 2 tablespoons plus 2 teaspoons) coconut flour
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
250ml (1 cup) dairy free milk of choice
120g (4.2 ounces or ½ cup) natural coconut milk yogurt (I use this brand)
120ml (½ cup minus 1 teaspoon) coconut oil, melted and cooled (I use this brand)
1 tablespoon (15ml) pure vanilla extract
2 large eggs, at room temperature
200g (7.1 ounces) fresh or frozen raspberries
100g (3.5 ounces) white chocolate (I use this brand)

Preheat the oven to 160C and line a 12-hole muffin tin with muffin wraps. Roughly chop the white chocolate, cutting each small block into quarter shaped sizes.

In a large bowl, sift all the dry ingredients together

Next, warm your milk, either in the microwave or stovetop, until it’s lukewarm. Then add the yogurt, eggs and vanilla, before whisking until thoroughly combined. It is important to make sure the dairy free milk is lukewarm, because when you add the cold yogurt to it, it will then bring it back to about room temperature. The reason for this is that if you add cold liquid to coconut oil, it will begin to solidify. You’ll then be left with small beads of hardened coconut oil through your muffin batter.

Make a well in the centre of your dry ingredients and then pour in the coconut oil and the rest of the wet ingredients.

Gently mix together, until it’s just combined, the mixture will look a bit lumpy.

Step 1

Now gently fold through the raspberries and white chocolate, until they are evenly distributed through the batter.

Step 2

Carefully spoon the mixture to the top of each muffin hole, and then bake for approximately 25-27 minutes. They will be lightly golden in colour.

Step 3

Once they are baked, allow them to sit for about 3 minutes before transferring them to a wire rack to cool completely.

Step 4

You can eat them immediately or, once completely cold, wrap them in plastic wrap and place them in an airtight container and freeze.

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8


March Muffin Madness – Great Prize Giveaway!

Thanks to Shirley, at Gluten Free Easily, and the other fantastic sponsors of March Muffin Madness, you have the chance to win some wonderful prizes during this event.

There are 22 bloggers, including myself, who will be posting 22 gluten-free muffin recipes, with one posted each day, throughout the event. With a total of 36 different daily prizes (including cookbooks, resource books, subscriptions and meal plans) you have the chance to be a multiple winner throughout the 22 days. There will also be 9 further prizes for the final giveaway, which includes the grand prize of a brand spanking new Blendtec Designer 625 with Wildside+ and Twister jars, with the winner also getting to choose the colour of their Blendtec too!

Blendtec Package Grand Prize March Muffin Madness

You can enter the grand prize giveaway by heading over to Rafflecopter by clicking on the link below.


To enter, just login via Facebook or by using your email.

The prize giveaway includes:

  1. ½ gallon of Hidden Springs Vermont organic maple syrup
  2. USA Bakeware 12-cup muffin pan
  3. Kettle & Fire bone broth (thanks to the folks at Kettle & Fire)
  4. 5-lb bag of Honeyville almond flour
  5. Cuisinart ice cream maker
  6. Paderno World Cuisine vegetable slicer/spiralizer
  7. Crockpot casserole slow cooker
  8. Instant Pot pressure cooker
  9. and the grand prize of a Blendtec Designer 625 with Wildside+ jar and Twister jar (sponsored by Blendtec)

March Muffin Madness Blendtec Giveaway Collage Final

Don’t forget to  head over to Gluten Free Easily and enter the giveaway for the daily prizes. There’s a new giveaway every single day during MMM! These giveaways include terrific cookbooks, resource books, subscriptions, and meal plans (ones that have probably been on your “wish list” for a while). There will be over 75 winners in March Muffin Madness, so be sure to enter both the grand prize giveaway and daily giveaway each day so you can be sure that you will be one of the winners!

14 responses to “Raspberry & White Chocolate Muffins

  1. Pingback: Gluten-Free Muffin Madness Kickoff Event (Recipes & Prizes!)·

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  3. Pingback: Best Gluten-Free Muffin Recipes from March Muffin Madness·

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