Lemon Raspberry White Chocolate Muffins
Indulge in the delightful flavors of Lemon Raspberry White Chocolate Muffins. These muffins boast a fluffy texture with the perfect balance of zesty lemon, tangy fresh raspberries, and creamy white chocolate chunks, making them an irresistible treat for any occasion. Ideal for breakfast, brunch, or as a sweet snack, these muffins are simple to make and will impress your family and friends with their bakery-quality taste. Whether enjoyed fresh out of the oven or stored for later, they are sure to brighten your day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 1/2 cups fresh raspberries
- 3/4 cup white chocolate chunks
Instructions
- Preheat the oven to 425°F (218°C) and prepare a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix eggs, milk, vegetable oil, vanilla extract, and lemon zest until smooth.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Carefully fold in raspberries and white chocolate using a rubber spatula.
- Fill muffin cups evenly with the batter.
- Bake at 425°F for 5 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown.
- Allow muffins to cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg