Photo of raspberry and white chocolate muffin

Raspberry and white chocolate muffins


These muffins are a delicious treat for when those 3pm cravings hit. The sour cream gives the muffin a very gluten-ish texture and lovely crumb without being dry. You could also use the base recipe and substitute any frozen berries of your choice.


  • 265g gluten free self-raising flour
  • 140g caster sugar
  • 100g white chocolate, finely chopped
  • 1 egg, lightly whisked
  • 125g sour cream
  • 80ml milk
  • 100g butter, melted
  • 125g fresh or partially thawed frozen raspberries


  1. Preheat oven to 170C fan forced. Line twelve muffin pans with paper cases.
  2. Sift the flour into a bowl. Stir in the sugar and chocolate.
  3. Whisk together egg, sour cream, milk and butter in a jug. Add to flour mixture and stir until just combined. The mixture will be quite thick, but don’t panic. Gently fold in raspberries.
  4. Spoon mixture evenly into muffin pans. Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean.