Dessert

Lemon Raspberry White Chocolate Muffins Recipe

ByOlivia Monroe February 25, 2026February 25, 2026

Introduction

These Lemon Raspberry White Chocolate Muffins bring together a fluffy crumb, bright citrus zest, tart raspberries, and creamy white chocolate chunks for a bakery-quality treat. Easy to make and absolutely irresistible, they are perfect for breakfast, snacks, or dessert.

Six raspberry muffins sit in a dark metal muffin tin, each wrapped in brown parchment paper folded into a flower shape. The muffins have a golden-yellow base with bright red raspberries visibly baked inside. On top of each muffin is a crumbly light brown streusel layer with a rough texture, dotted with white icing drizzles that add a glossy contrast. To the left of the muffin tin, a white bowl filled with fresh red raspberries is partially visible, and behind the muffins, some whole yellow lemons are softly out of focus. The scene is set on a white marbled surface with soft natural light highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners or parchment tulip cups.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Step 3: In another bowl, whisk the eggs, milk, oil, vanilla extract, and lemon zest until smooth.
Step 4: Gently fold the wet ingredients into the dry ingredients. Mix until just combined—some lumps are okay.
Step 5: Carefully fold in the fresh raspberries and white chocolate chunks.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes, until the muffin tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use an ice cream scoop to portion batter evenly for uniform muffins.
Chill white chocolate chunks for 10 minutes before folding them in to keep them firm during baking.
Sprinkle raw sugar on top before baking for a crunchy, sparkling finish.
Substitute whole milk with almond or oat milk for a dairy-free option.
Replace vegetable oil with melted butter or coconut oil for a richer flavor.
Swap fresh raspberries with frozen raspberries (do not thaw) if fresh are unavailable.
Try substituting blueberries for raspberries or dark chocolate chunks for white chocolate for tasty variations.

Storage

Store fully cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months. Reheat gently in the microwave or oven before serving.