These super-easy raspberry and white chocolate muffins are dairy and gluten free – perfect for baking with kids.
Print Recipe
3.5 from 2 votes

Super-easy raspberry and white chocolate muffins

These super-easy raspberry and white chocolate muffins are perfect for baking with kids and gluten/dairy free too!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 15 -18 small muffins
Author: Lucy Parissi | Supergolden Bakes


  • 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


  • 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.