Raspberry White Chocolate Muffins

🧁 Why We Love This Recipe

• Vegan and gluten free friendly: We use vegan ingredients (including dairy free white chocolate chips!) to keep these raspberry white chocolate muffins allergy friendly. You can use regular or gluten free flour, and you can also sub in non-vegan ingredients if preferred!
• Bursting with flavor: With zesty lemon juice, tart raspberries folded into the batter and sweet white chocolate chips, these muffins are absolutely addictive.
• Quick and easy: The batter for these raspberry white chocolate muffins comes together in just a few minutes with easy-to-find ingredients. Once the batter is ready, simple bake and try to wait to eat them until they cool!
• Perfect for a quick snack or on-the-go breakfast: I love making a double batch of these muffins and storing leftovers in the freezer. They heat up perfectly in the microwave for an easy snack!

🍫 Ingredients

Here's what you'll need to make these raspberry white chocolate muffins:

📋 Ingredient Notes

• Flour: Use regular all-purpose flour if you're not gluten free. If you are, be sure to use a 1-to-1 (a.k.a. measure for measure) gluten free flour. It contains special ingredients like xanthan gum that help to mimic regular flour.
• Milk: You can opt for your preferred nondairy milk (we like to use oat milk), or use regular milk if you're not vegan.
• Applesauce: We use this as a substitute for eggs. It also adds a bit of natural sweetness. Be sure to use unsweetened applesauce in this recipe.
• Vegetable oil: Oil helps keep these muffins light and fluffy, instead of butter which makes for a more dense muffin. You can use any neutral oil, like vegetable, sunflower, etc.
• White chocolate chips: We used mini vegan white chocolate chips, but of course regular white chocolate chips are perfectly fine if you're not dairy free! For the vegan option – we use these and LOVE them. They taste exactly like regular white chocolate!
• Raspberries: Be sure to dry the raspberries well after washing, otherwise they will add too much moisture to the batter. It's also best to use firm raspberries in this recipe. You can also sub fresh raspberries with freeze-dried raspberries if preferred.

🔪 Step-by-step Instructions

PREP: Preheat the oven to 350°F / 175°C. Wash raspberries and lay out on paper towel to dry while prepping the other ingredients.

(1) In a large mixing bowl, stir together 3 cups gluten free flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ¼ teaspoon fine kosher salt.

(2) In another large mixing bowl, whisk together oil, sugar, applesauce, and vanilla.

(3) Add lemon juice and milk and whisk well.

(4) Add the dry ingredients to the wet ingredients in 3-4 batches. Mix well, using a spatula to scrape mixture from the sides of the bowl, until all ingredients are evenly incorporated.

(5) Stir in white chocolate chips, then gently fold in raspberries.

(6) Add liners to muffin tin and fill each one with ¼ cup of batter. Sprinkle a few more chocolate chips on top of each muffin (optional). Bake for 25-28 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes.

💭 Expert Tips and FAQs

• Gluten free? These muffins work with both regular all purpose flour and gluten free 1:1 flour.
• Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.
• Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!
• Applesauce is our egg substitute of choice in these muffins. It acts as a binder and also adds a bit of natural sweetness. We opt for plain unsweetened applesauce (although cinnamon applesauce would also be great in this recipe!).
• Get your muffins in the oven as quickly as possible for the perfect rise. Without eggs, these muffins rely on the chemical reaction between baking soda and lemon juice to get a nice rise in the oven. The reaction starts happening as soon as the ingredients are mixed, so it's important to get the batter in the oven ASAP in order to make the most of the chemical reaction.
• Don't over-mix the batter. Don't worry if the batter is a bit lumpy! If you over-mix it, these muffins won't rise quite as much and they may have a dense texture.

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