These super-easy raspberry and white chocolate muffins are dairy and gluten free – perfect for baking with kids.
Both my kids have expressed their desire to bake and have enrolled in the school cooking clubs – am sure having a mum who is a ‘super baker’, as my son calls me, has something to do with this! In reality we don’t all bake together that often, possibly due to my control freak tendencies. But I am willing to let go of some of this control and loosen up a little (ok, a lot), if it means that we can make something as delicious and super-easy as these raspberry and white chocolate muffins.
Muffins are generally perfect for baking with children as they require no mixer and are usually as simple as folding wet into dry ingredients. These raspberry muffins use frozen raspberries which cut down the intense sweetness of the white chocolate in a sweet/tangy marriage of equals. They are also dairy and gluten free making them suitable for those with intolerancies. The glaze is not really all that necessary, but it does look pretty and offers a sticky canvas for the freeze-dried raspberry pieces.
Super-easy raspberry and white chocolate muffins
Ingredients
- 200 g | 7 oz rice flour or gluten-free flour of choice
- 150 g | 5 1/2 oz caster sugar
- 3 tbsp sweetened desiccated coconut
- 2 tsp baking powder
- 1/4 tsp salt
- –
- 150 ml coconut milk
- 100 ml melted coconut oil or melted dairy-free spread
- 1 large egg
- 150 g | 5 1/2oz frozen raspberries
- 100 g | 3 1/2 oz white chocolate chips
- 1 tsp vanilla or coconut extract
- <br>
- <b>Glaze and to decorate</b>
- 100 g | 3 1/2oz icing sugar
- juice of a small lemon + water as needed
- freeze dried raspberries to decorate
Instructions
- Preheat the oven to 200 C (400F). Line your muffin tin with paper cases. You will get 8-10 large muffins or up to 18 smaller ones.
- Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the desiccated coconut.
- Put the milk, coconut oil, egg and vanilla extract in the measuring jug and stir to combine.
- Pour the wet into the dry ingredients and stir to combine - do not overmix.
- Fold in raspberries and white chocolate chips and spoon into the muffin cases filling 3/4 of the way.
- Bake for 20 to 25 minutes depending on size. Cool on a wire rack.
- Mix the icing sugar and lemon juice in a small bowl and add enough water so that the glaze is thick but pourable.
- Drizzle the glaze over the muffins and decorate with a sprikling of freeze-dried raspberries.
Juli says
We are are dairy-free and gluten-free (my daughter) so this is a perfect recipe for us. The raspberries and white chocolate sound amazing. I should not be looking at food blogs when I am starving. This is will be a definite try!
Lucy Parissi says
I hope you make them! They are so easy and so tasty.
Lynn | The Road to Honey says
Baking school?!! How fun would that be? I wish they would have had stuff like that when I was growing up. As for the control freak tendencies. . .ahhh. . .well I can relate. I would have to arrange for separate baking sessions with the kiddos so that they could have at it without me having any sort of heart attacks.
As for these cuppies. .. so tasty. You can never go wrong with a raspberry and chocolate pairing.
Lucy Parissi says
Well baking ‘club’ would be more accurate and some of the stuff my daughter brings home is a crime against baking. But she is learning!
Michelle Frank | Flipped-Out Food says
Chocolate and raspberries are indeed a match made in heaven. These gorgeous muffins would be a fun weekend baking project for my kids, especially with Mother’s Day coming up (hint, hint). And we will definitely be adding the frosting: it’s too pretty to leave out!
Jovita @ Yummy Addiction says
These muffins looks gorgeous. Raspberry is like my favorite berry ever so I’m surely making these!
Lisa | Garlic & Zest says
These are beautiful muffins! And gluten free, too! My cousin can’t have gluten, so this is one I can make when she visits!