Gluten Free Strawberry White Chocolate Macadamia Muffins

As if the name of these isn’t already a mouth full just wait until you make these.  You will be shoveling them in one after another once you make them.

I adapted this off of a blog I found.  As most of you who follow my blog know I don’t like using baking mixes.  Mostly in part because it’s so much cheaper and readily available to just have your favorite few flours on hand at all times.  Some of those baking mixes out there are pretty steep in price.

Enough about me complaining about that.  Let get to the fun part.

GLUTEN FREE STRAWBERRY WHITE CHOCOLATE MACADAMIA MUFFINS

raspberry muffins2

In a small bowl make your streusel.  Combine cold butter diced, nuts, sugar, and coconut flour and chop with a fork.  You can also put into a little food processor and pulse a couple times to combine.  Set aside.

Combine Almond Milk and Lemon Juice and set aside 5 minutes.  Combine and sift all the dry ingredients.  Set aside.  In a separate bowl mix eggs, butter, and milk mixture.  Add the dry ingredients.  DO NOT over mix (your muffins will be tough).  By hand mix in the strawberries, nuts, and chocolate chips.

I would recommend using silicone muffin tins if you have them since they tend to stick to the paper wrapper.  Or you can generously grease your metal muffin tins.

With a large ice cream scoop put your batter into your choice of muffin tin.  Sprinkle your streusel on the top and bake at 400 degrees for 15 minutes.  Let cool in tins for about 5 minutes before removing.

raspberry muffins

I was extremely happy about how these turned out.  They didn’t sink in the middle which sometimes gluten free can do especially when you add fresh fruit.  Of course don’t be afraid to use this as a base for your muffins.  You could add things like pumpkin puree, zucchini, other fruit or nuts, etc.  Have fun with it.  Once you have made this version and you know what the batter is supposed to look like you can really gauge if you need a little more flour when you add other flavors.

raspberry streusel muffins

Perfection!  Enjoy!

Gluten Free Strawberry White Chocolate Macadamia Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
  • Macadamia Streusel Topping
  • ¼c. Coconut Flour
  • 2 TBS. Granulated Sugar or Xylitol
  • 2 TBS. Chopped Macadamia Nuts
  • 2 TBS. Diced Cold Butter (I like salted butter)
  • Muffins
  • ⅔ C. Brown Rice Flour
  • ⅔ C. Tapioca Flour
  • ⅔ C. Potato Starch
  • 1 tsp. Xanthan Gum
  • ⅔C. Granulated Sugar or Xylitol
  • 2 tsp. Gluten Free Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ C. Melted Butter
  • 1 C. Almond Milk + 1TBS Lemon Juice (or 1 C. Buttermilk if your not dairy sensitive)
  • 1 C. Diced Strawberries
  • ¼ C. Chopped Macadamia Nuts
  • Handful of White Chocolate Chips
  • 2 Eggs
Instructions
  1. In a small bowl make your streusel. Combine cold butter diced, nuts, sugar, and coconut flour and chop with a fork. You can also put into a little food processor and pulse a couple times to combine. Set aside.
  2. Combine Almond Milk and Lemon Juice and set aside 5 minutes. Combine and sift all the dry ingredients. Set aside. In a separate bowl mix eggs, butter, and milk mixture. Add the dry ingredients. DO NOT over mix (your muffins will be tough). By hand mix in the strawberries, nuts, and chocolate chips.
  3. I would recommend using silicone muffin tins if you have them since they tend to stick to the paper wrapper. Or you can generously grease your metal muffin tins.
  4. With a large ice cream scoop put your batter into your choice of muffin tin. Sprinkle your streusel on the top and bake at 400 degrees for 15 minutes. Let cool in tins for about 5 minutes before removing.

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