Name: Gluten Free White Chocolate & Passion Fruit Drizzle Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Baking
Ingredients: 120g caster sugar; 100g gluten free self raising flour (I use FREEE by Doves Farm); 80g ground almonds; 1 tsp gluten free baking powder; 0.25 tsp xanthan gum; 120ml vegetable oil; 1 tsp vanilla extract; 2 large eggs; 100g Greek yoghurt; 20ml milk; 100g white chocolate chips; 5 passion fruit; 2 tbsp caster sugar; 50g white chocolate

Gluten Free White Chocolate & Passion Fruit Drizzle Muffins

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These lovely, fruity gluten free white chocolate & passion fruit drizzle muffins are super soft and studded with white chocolate chips. Then finished with a tart passion fruit drizzle and lashings of white chocolate. What a treat!

What Flour Blend To Use

I used a gluten free self raising flour called FREEE by Doves Farm, which is widely available in UK supermarkets. Other blends should work nicely for this cake too.

If you only have plain flour, add an extra 1 tsp baking powder to the mixture. And you may also need to add an extra 0.25 tsp xanthan gum if your base blend does not contain it (the Doves Farm contains a little).

Where Can I Get Those Muffin Cases?

I highly recommend this style of tulip muffin case, as they are generously size and expand as the muffin bakes to get that lovely classic muffin shape.

You can often find them in supermarket, but they are MUCH better value to buy online. I use these ones from Amazon.

Storage

These muffins keep well for a couple of days, as the ground almonds keeps the crumb nice and soft. However they also freeze well, if you don’t manage to eat the whole batch in one go. Store them in an airtight container or tupperware with lid (how cute is this cupcake one?!).

Gluten Free White Chocolate & Passion Fruit Drizzle Muffins

This recipe makes 8 muffins, but it can be easily doubled if you need to make more. You’ll find a full method below, with some photos under the recipe to help give you a visual guide.

If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.

If you enjoy these gluten free muffins, please leave a review on the recipe card below. It makes a world of difference to me and it’s helpful for other readers.

Thank you! Laura xxx

Makes 8

Gluten Free White Chocolate & Passion Fruit Drizzle Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Soft, fluffy gluten free muffins with a passion fruit drizzle and lashings of white chocolate. A gorgeous, easy bake to enjoy.

Ingredients

For the muffins:

120g caster sugar
100g gluten free self raising flour (I use FREEE by Doves Farm)
80g ground almonds
1 tsp gluten free baking powder
0.25 tsp xanthan gum
120ml vegetable oil
1 tsp vanilla extract
2 large eggs
100g Greek yoghurt
20ml milk
100g white chocolate chips

To finish:

5 passion fruit
2 tbsp caster sugar
50g white chocolate

Instructions

Line a muffin tray with 8 tulip muffin cases and preheat the oven to 180C (fan).

Combine the sugar, gluten free self raising flour, ground almonds, xanthan gum and baking powder together in a large mixing bowl and stir to mix well.

Add the eggs, vanilla and the oil and mix until smooth and stiff.

Then add the Greek yoghurt and milk and mix well for a minute to loosen the batter - it should be completely smooth, with all the ingredients well combined.

Finally add the white chocolate chips and stir through to evenly distribute them through the batter.

Divide the mixture evenly between the prepared muffin cases, gently level out the tops, then bake on the middle shelf of the oven for 25 minutes at 180C (fan).

When the muffins are almost baked, make the passion fruit syrup. Half the passion fruits and scoop out the flesh and seeds directly into a small saucepan. Add the 2 tbsp caster sugar and a tbsp water. Heat on medium-low until bubbling gently for about 5 minutes, stirring occasionally. Until you have a nice syrup.

Remove the muffins from the oven and make a few small holes in the top of each. Sieve three quarters of the passion fruit syrup into a small bowl, pressing the pulp through the sieve to extract as much as possible, but leaving the seeds in the sieve. Then pour this sieved syrup over the muffins, so it soaks into the holes and covers the tops.

Then spoon the remaining syrup (with seeds) onto the muffins to give them a pretty speckled topping.

Allow to cool, then melt the white chocolate (in a bowl over a pan of water, or in the microwave). Transfer to a piping bag or use a spoon to drizzle the chocolate over the muffins. Then enjoy!