Sugar Free Raspberry Chocolate Chip Muffins

January 17, 2024Teresa Ambra

Gluten Free Living – 2024

Sugar Free Raspberry Chocolate Chip Muffins are a delightful way to enjoy a sweet treat without all the extra calories from sugar or using regular flour. I used healthy ingredients to create this recipe including Monk Fruit Sweetener without erythritol, sugar-free chocolate chips that were made with dates to provide natural sweetening, and gluten free flour. My favorite blend is Cup4Cup for taste and texture although I used King Arthur gluten free flour for this recipe.

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Back in early September I made two sweet treats using Monk Fruit Sweetener rather than regular sugar. I made these muffins first, then I made Raspberry Almond Crunch Muffins. I went through these muffins in short order! It’s one thing to make muffins gluten free. It’s a totally different ball game to try to make them sugar free as well. While Monk Fruit Sweetener works really well, it has a completely different texture than cane sugar so the lift on the muffins when baking is different. But all in all, I LOVED how these muffins turned out.

Remember, I was trying to use the healthiest ingredients possible. This meant I stayed away from many sweeteners that I could have used. It was also hard finding chocolate chips with all natural ingredients. But I prevailed! Believe it or not, I found the chocolate chips at a local Walmart. They don’t carry them regularly. I think they were a one-off. Even still, sugar free chocolate chips are readily available at most grocery stores.

While I made this muffin recipe with healthy ingredients, it can easily be made with regular chocolate chips, regular flour and plain sugar if you don’t have dietetic needs that decree otherwise. The main flavors and texture are simply wonderful. Enjoy.

Sugar Free Raspberry Chocolate Chip Muffins are so delectable.

You’ll drool over every bite of these fantastic muffins.

These fabulous muffins are perfect for a weekend, company or holiday breakfast or brunch.

I used Monk Fruit Sweetener instead of sugar and these turned out really well.

Here’s what I did.

I used these ingredients for the muffins.

Place gluten free flour, monk fruit sweetener, baking powder, baking soda and salt in a mixing bowl.

Stir ingredients with a wooden spoon or whisk to combine.

Add sugar-free chocolate chips.

Stir again to combine; set aside.

In a separate mixing bowl, melt butter.

Add egg, sour cream and half-and-half. Whisk ingredients to combine.

Add vanilla extract.

Whisk ingredients again to combine.

Add wet ingredients to dry ingredients.

Rinse raspberries gently in a colander with water. Pat dry between layers of paper towels.

Add raspberries to wet and dry ingredients.

Stir ingredients gently just until moistened. Do not overmix the batter.

Spread liners into muffin tins. Spray paper liners with cooking spray. Fill each liner almost to the top.

I used these ingredients for the streusel topping.

Place gluten free flour, monk fruit sweetener and oatmeal in a mixing bowl.

Stir ingredients to combine.

Cut in butter with a pastry blender.

Keep cutting in butter until coarse crumbs form.

Sprinkle streusel topping evenly over muffin batter.

Spread chocolate chips over top and gently press chocolate chips and streusel topping into the muffin batter so ingredients will adhere.

Bake at 425 degrees for 5 minutes. Reduce heat to 350 degrees and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

These lovely Sugar Free Raspberry Chocolate Chip Muffins are perfect to serve for company especially those who are diabetic or have Celiac Disease.

If you don’t have dietary problems, these muffins can be made with regular flour and sugar as well.

Every glorious bite will have you swooning!

I ate more than my share of these incredibly irresistible muffins.

Here’s the recipe.

SUGAR FREE RASPBERRY CHOCOLATE CHIP MUFFINS

(My own concoction)

Sugar Free Raspberry Chocolate Chip Muffins

Teresa Ambra

Sugar Free Raspberry Chocolate Chip Muffins are a real indulgence. These delectable muffins use healthy ingredients including Monk Fruit Sweetener and gluten free flour along with sugar free chocolate chips. Raspberries and chocolate add the touch of decadence that makes these muffins irresistible. While these muffins are great for diabetics or those with Celiac, you can also make them with regular flour and sugar with fantastic results. Great for a weekend, company or holiday breakfast.

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Prep Time 25

Cook Time 20

Total Time 45

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 240 kcal

Equipment

2 12-tin regular-sized muffin tins
paper liners
2 large mixing bowls
1 medium mixing bowl
1 wooden spoon
1 colander
1 whisk
1 pastry blender
measuring cups
measuring spoons

Ingredients

MUFFINS:

2 cups gluten free flour (I used King Arthur)
1 cup Monk Fruit Sweetener
3 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 cup half-and-half or whole milk
1/2 cup salted butter melted (1 stick)
1/2 cup sour cream
1 large egg
1 tsp. pure vanilla extract
2 cups fresh raspberries washed gently (12-ounces)
1 cup sugar free chocolate chips

STREUSEL TOPPING:

6 tbsp. gluten free flour (I used King Arthur)
6 tbsp. Monk Fruit Sweetener
6 tbsp. old-fashioned oatmeal (dry)
4 tbsp. salted butter cold (1/2 stick or 1/4 cup)
1 cup sugar free chocolate chips (I used less)

Instructions

MUFFINS:

Line two 12-tin regular muffin pans with paper liners.
Spray the liners with cooking spray; set aside.
In a large mixing bowl combine gluten free flour, monk fruit sweetener, baking powder, baking soda and salt.
Stir in chocolate chips; set aside.
In a medium mixing bowl combine half-and-half or milk, melted butter, sour cream, egg and vanilla extract.
Whisk until well combined.
Rinse raspberries gently in colander with cold running water.
Drain and pat dry gently between layers of paper towels.
Add liquid measure to dry mixture along with the raspberries.
Stir only until moistened.
Do not overmix.
Fill 20 muffin liners completely full with muffin mixture.
Top with Streusel Topping.
Press the streusel topping ingredients into the tops of the batter slightly so crumbs adhere.
Add chocolate chips on top and press lightly into streusel topping.
Bake at 425º for 5 minutes.
Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.

STREUSEL TOPPING:

Combine gluten free flour, monk fruit sweetener and oatmeal in a medium mixing bowl until well mixed.
Cut in butter with a pastry blender until coarse crumbs form.
Sprinkle evenly over top of muffins.
Press mixture lightly into batter so the topping adheres to the batter.
Then add 16-18 chocolate chips over top of each muffin.
Again, press the chocolate chips into the streusel topping gently so they adhere to the ingredients.

Notes

NOTE: I used two 7-ounce bags HU (Get Back to Human) No added sugar chocolate chips without erythritol. The four ingredients include organic cacao, organic date, organic cocoa butter and organic vanilla bean.

NOTE: I used Super Life Stevia and Monk Fruit Sweetener. One 8.8-oz. bag is approximately one cup. This product is erythritol free and sucralose free.

NOTE: I purchased the King Arthur gluten free flour, Monk Fruit Sweetener and the HU sugar free chocolate chips at our local Walmart.

NOTE: I did not use the complete bag of chocolate chips for the topping.

NOTE: If your chocolate chips are not very sweet, you may find it necessary to increase the monk fruit sweetener to 1 ½ cups.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 35mgSodium: 262mgPotassium: 50mgFiber: 4gSugar: 2gVitamin A: 312IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Keyword breakfast, chocolate chips, gluten free, monk fruit sweetener, muffins, raspberries, sugar free

Tried this recipe?Let us know how it was!