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Lemon Raspberry White Chocolate Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These lemon raspberry white chocolate muffins are bakery-perfect with a fluffy crumb, bright citrus zest, tart raspberries, and creamy white chocolate chunks. Easy to make and absolutely irresistible, they make a delightful breakfast, snack, or dessert treat.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar

Wet Ingredients

  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon

Mix-ins

  • 1 1/2 cups fresh raspberries
  • 3/4 cup white chocolate chunks

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners to prevent sticking and make removing the muffins easier.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar to ensure even distribution of leavening agents and sugar.
  3. Combine Wet Ingredients: In another bowl, whisk the eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and well combined.
  4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, being careful not to overmix to keep the muffins tender and fluffy.
  5. Add Raspberries and White Chocolate: Carefully fold in the fresh raspberries and white chocolate chunks to the batter, distributing them evenly.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them to about 3/4 full to allow room for rising.
  7. Bake Muffins: Bake the muffins at 425°F for 5 minutes to activate the rise, then reduce the oven temperature to 350°F and continue baking for an additional 15–18 minutes, or until the muffins turn golden and a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess.

Notes

  • Do not thaw frozen raspberries before using to prevent excess moisture in the batter.
  • Add a sprinkle of raw sugar on top of muffins before baking for a crunchy, sweet finish.
  • Use tulip-style paper liners for a bakery-quality presentation and easier peeling.

Find it online: https://suerecipe.com/lemon-raspberry-white-chocolate-muffins-recipe/