Description
Indulge in the delightful flavors of Lemon Raspberry White Chocolate Muffins, a scrumptious treat perfect for breakfast, brunch, or any time you crave something sweet. These fluffy muffins combine the zesty brightness of fresh lemons with the tartness of juicy raspberries and rich white chocolate chunks, creating a harmonious blend that’s sure to impress. Whether shared at special occasions or enjoyed as an everyday snack, these muffins are easy to make and will quickly become a favorite in your baking repertoire.
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 (or non-dairy alternative)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1 1/2 cups fresh raspberries (or thawed frozen)
- 3/4 cup white chocolate chunks
Instructions
- Preheat your oven to 425°F (218°C) and line 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.
- Gradually combine wet and dry ingredients using a rubber spatula; do not overmix.
- Gently fold in raspberries and white chocolate chunks.
- Divide the batter into muffin cups and bake for 5 minutes at 425°F. Then reduce the heat to 350°F (175°C) and bake for an additional 15-18 minutes or until golden brown.
- Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 249
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 29mg