Dessert

Lemon Raspberry White Chocolate Muffins Recipe

ByOlivia Monroe February 25, 2026February 25, 2026

Introduction

These Lemon Raspberry White Chocolate Muffins are a delightful treat with a fluffy crumb, bright citrus zest, tangy raspberries, and creamy white chocolate chunks. Easy to bake and irresistibly delicious, they make a perfect snack or breakfast treat.

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 until just combined; lumps are okay. Do not overmix.
Step 5: Fold in the fresh raspberries and white chocolate chunks carefully to avoid breaking the berries.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 350°F (177°C) and bake for an additional 15–18 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Let the muffins 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 ensure evenly sized muffins.
Chill the white chocolate chunks for 10 minutes before folding them in, so they stay firm during baking.
Sprinkle a little raw sugar on top of the batter before baking for a crunchy 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 ones (do not thaw) if fresh are unavailable.
Try blueberries instead of raspberries for a lemon blueberry white chocolate variation.
Use gluten-free flour blend (1:1 baking flour) to make gluten-free muffins.
Add a streusel topping made from butter, sugar, and flour for added crunch.

Storage

Store the 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 frozen muffins in the microwave or oven before serving for best results.

How to Serve

Six muffins in a dark metal muffin tray, each wrapped in light brown parchment paper that extends above the muffin edges. The muffins have a crumbly golden-brown topping with some white glaze drizzled over. Bright red raspberries are visible baked inside the muffins, adding color. Next to the tray, on a white marbled surface, is a small white bowl filled with fresh raspberries. Behind the muffins, there are yellow lemons, partly visible, adding a fresh touch in the background. The overall scene is lit by warm natural light, emphasizing the texture of the muffins and the vibrant colors of the raspberries and lemons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, you can. Add frozen raspberries directly to the batter without thawing to prevent the batter from turning pink and to keep the berries from sinking.