overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table
Print Recipe

Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 385kcal
Author: Georgina Hartley


  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest blend you can find
  • 250 ml whole milk
  • 20 g thyme leaves
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants


  • Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  • Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  • In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
  • Add the flour mixture to the batter and beat together until smooth.
  • Stir in the chocolate chips and the blackcurrants until evenly dispersed.
  • Divide the batter into muffin cases, filling to just below the top.
  • Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
  • Remove the muffins from the tin straight away to cool on a wire rack.
  • Drizzle with extra melted white chocolate if you like.


Adapted from Paul A Young’s White Chocolate and Thyme Muffins from his Adventures with Chocolate


Calories: 385kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 233mg | Potassium: 336mg | Fiber: 1g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 25.4mg | Calcium: 128mg | Iron: 1.5mg