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These Gluten Free Raspberry Muffins are bursting with juicy raspberries and packed with mini chocolate chips for a little decadence and orange zest to make them bright and delicious. Easily made gluten free, they’re perfect for breakfast with a cup of coffee or tea.
Why You’ll Love These Raspberry Chocolate Chip Muffins
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
A glorious combination of sweet-tart raspberries and bittersweet mini chocolate chips take these gluten free raspberry muffins to the next level. This is not your ordinary batch of raspberry muffins! A fluffy gluten free crumb that’s sweetened with brown sugar and flavored with a little orange zest, plus Greek yogurt for moisture, make these muffins quite irresistible. Here are a few other highlights:
- Beautiful texture. A little Greek yogurt and oil combine in these muffins to give wonderful moisture and keep the muffins from drying out. Oil is a great choice in many baked goods over butter because it keeps them moister, longer.
- Gluten free – but you won’t be able to tell. As mentioned that lovely gluten free crumb is so light and fluffy it truly mimics muffins made wtih regular flour. My kids can’t tell that these are gluten free muffins, and they especially love the mini chocolate chips!
- A perfect balance of fruit and chocolate. Raspberries and chocolate go so well together, and neither one overwhelms the other in these muffins. I prefer mini chocolate chips because they give just enough of a chocolate bite without being too much.
Recipe Ingredients
I’ve outlined what you need for these muffins below. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.
- Gluten Free Flour: I tested this recipe with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and I recommend using it in these muffins.
- Leaving Agents: Baking powder and baking soda help the muffins to rise.
- Salt
- Greek Yogurt: You can use non-fat, low-fat, or full-fat Greek yogurt, but make sure to use plain yogurt.
- Brown Sugar: I used light brown sugar, and dark brown sugar is also fine.
- Eggs: This recipe, like most baking recipes, was developed using large eggs.
- Milk: Use your choice of milk, including substituting non-dairy milk if needed.
- Oil: A neutral oil such as vegetable or avocado oil is best.
- Vanilla Extract
- Orange Zest: A bit of sweet citrus really makes all of the flavors shine.
- Raspberries: You can use fresh or frozen raspberries in these muffins. No need to defrost the frozen berries, you can simply fold them straight into the batter.
- Mini Chocolate Chips: If you don’t have mini chocolate chips, you can substitute regular chocolate chips or chopped chocolate, which will better mimic the mini chips.
How to Make Gluten Free Raspberry Muffins
It’s not difficult to make these gluten free raspberry muffins, and here’s how! Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat the oven, line a cupcake pan with liners, and spray the liners with nonstick cooking spray.
- Mix the dry ingredients. Sift the flour, baking powder, baking soda, and salt into a bowl.
- Mix the wet ingredients. Beat together the Greek yogurt, brown sugar, eggs, milk, oil, vanilla extract, and orange zest.
- Add dry mix. Beat in the flour mix on low speed.
- Rest. Let the batter rest for 20 minutes.
- Add chocolate and raspberries. Gently fold in the raspberries and mini chocolate chips.
- Fill muffin tin. Add the batter to the baking tin and sprinkle the tops with brown sugar and chocolate chips.
- Bake. Place the muffins in the oven and bake at 425°F for 5 minutes, then reduce the temperature to. 350°F and bake for an additional 16-20 minutes.
- Cool. Let the muffins cool in the pan and then turn out onto a rack to cool completely.
Tips & Variations
Want to make these the best gluten free raspberry muffins ever?
Check out these tips:
- Rest the batter. Don’t skip this step! Allowing gluten free batters or dough to rest lets the gluten free flour soak up the liquid in the recipe, making for a better-hydrated batter that results in a better finished product.
- Use fresh or frozen berries. You can use either fresh or frozen raspberries to make these gluten free raspberry muffins. Note that if you use fresh raspberries, they will be a bit more delicate than frozen berries so use a light hand when you fold them into the batter. Frozen berries may be added directly to the batter without defrosting them.
- Add spices. I didn’t add any extra spices to these muffins because the raspberries, chocolate, and orange zest season them perfectly! However, if you want to add a little warming spice, try ½ teaspoon of ground ginger or cinnamon.
- Stir in nuts. Want a bit more crunch? Add 1 cup of chopped walnuts or almonds along with the chocolate chips.
- Skip the chocolate. To make these into simple raspberry muffins, omit the mini chocolate chips. Or, if you’re in the mood for a different type of chocolate, you could try white chocolate chips or milk chocolate chips.
Proper Storage
If you have leftover raspberry muffins, lucky you! You will definitely be able to enjoy them later. Here’s how to store these muffins in a few different ways:
- Counter – Place muffins in an airtight container and store them on the counter for up to 3 days.
- Fridge – Place muffins in an airtight container and store them in the fridge for up to 5 days.
- Freezer – Store muffins in an airtight and freezer-safe container or freezer-safe sealable bag in the freezer for up to 3 months. Defrost the muffins in the fridge before serving.
Make It A Meal
A raspberry muffin can certainly be justified as a light, quick breakfast, but I prefer to round them out into more of a meal with a side of eggs, bacon, or a coffee drink. Try some of my other suggestions:
- Coffee. Enjoy a muffin with a hot cup of coffee or a latte, or make a Blended Iced Coffee! This combo is one of my favorite summer morning treats.
- Smoothie. I love a smoothie with a fruit muffin. Some of my favorite smoothies include my Peanut Butter and Jelly Smoothie, Strawberry Banana Coconut Milk Smoothie, and Cherry Vanilla Almond Smoothie recipes.
- Eggs. A sweet basket of muffins is a nice side to savory egg dishes. My Spinach Feta Frittata with Tomato is a family favorite or try Gluten Free Breakfast Sandwiches.
- Fruit. Serve raspberry muffins with a bowl of fresh raspberries alongside! Or make a fruit salad like my Watermelon Berry Fruit Salad and Mango Berry Crunch Fruit Salad recipes.
More Easy Muffin Recipes To Try
Gluten Free Raspberry Muffins
Easy and flavorful Gluten Free Raspberry Muffins are bursting with juicy raspberries and packed with mini chocolate chips and orange zest.
Servings: 12 muffins
Ingredients
- 1 ¾ cups 1:1 gluten free flour (260 grams, recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain Greek yogurt
- ½ cup light brown sugar, plus 2 Tablespoons for sprinkling
- 2 large eggs
- ¼ cup milk
- ¼ cup vegetable or avocado oil
- 2 teaspoons vanilla extract
- ½ teaspoon orange zest, optional
- 1 cup raspberries
- ¼ cup mini chocolate chips, plus 1 Tablespoon for sprinkling
Instructions
- Preheat oven to 425°F and line every other well of two 12-well cupcake pans with cupcake liners. Spray the liners with nonstick cooking spray so the muffins don’t stick to the liners.
- In a medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use a hand mixer at medium speed to blend the Greek yogurt, brown sugar, eggs, milk, oil, vanilla extract, and orange zest, if using, until combined. Turn off the mixer and add the flour mixture to the bowl. Turn on the mixer to low speed and blend until just combined.
- Cover the mixing bowl with plastic wrap and allow the batter to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid. Gently fold in the raspberries and mini chocolate chips.
- Once the batter is ready, fill the lined muffin pans and sprinkle the tops with the remaining 2 Tablespoons brown sugar and 1 Tablespoon mini chocolate chips, if desired.
- Bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake for an additional 16-20, or until a toothpick inserted comes out clean. Allow the muffins to cool for 5 minutes in the pan, and then transfer them to a cooling rack to cool completely.
Nutrition Facts
Gluten Free Raspberry Muffins
Amount Per Serving (1 muffin)
Calories 180
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 139mg6%
Potassium 96mg3%
Carbohydrates 26g9%
Fiber 3g12%
Sugar 13g14%
Protein 4g8%
Vitamin A 62IU1%
Vitamin C 3mg4%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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Going to try to convert these to a gluten-free version! 🙂 They look and sound wonderful!
Yes, I want to do that too!
Totally agreeing with you about March Madness! Basketball is actually one of my least fave sports to watch, but it really is kinda fun randomly guessing my way through filling in a tourney bracket! But, yes let’s focus on the much-more-important Muffin Madness! And these muffins are a slam dunk (ugh … sorry … bad sports pun!). I’m a big fan of whole wheat pastry flour, and just love the really healthy ingredient list yet decadently healthy flavor profile of these gorgeous muffins! Pinning for sure! And hey – good luck with that bracket! 😀
Thanks Shelley! Whole wheat pastry flour does work quite nicely in many recipes!
these look and sound amazing!! i have all these ingredients on hand, too – may have to do some baking!! 🙂
Go for it!