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Lemon Raspberry White Chocolate Muffins Recipe

★★★★★

4.7 from 87 reviews
  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • 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 offer a perfect balance of sweet, tart, and creamy textures that make for an ideal breakfast or snack treat.

Ingredients

Scale

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

Add-ins

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

Instructions

  1. Preheat Your Equipment: Preheat your oven to 425°F (218°C). Line a muffin tin with paper liners or parchment tulip cups for easy removal and presentation.
  2. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar until evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk together eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until smooth and well combined.
  4. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay as overmixing can make the muffins dense and rubbery.
  5. Fold in Add-ins: Carefully fold in the fresh raspberries and white chocolate chunks, ensuring they are evenly distributed without breaking the berries too much.
  6. Fill Muffin Tins: Use a scoop to evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
  7. Bake Muffins: Bake at 425°F for the first 5 minutes to help the muffins rise tall, then lower the temperature to 350°F and continue baking for an additional 15 to 18 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Remove from oven and let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Serve: Serve warm or at room temperature. Enjoy plain or with a smear of butter or a dusting of powdered sugar for extra indulgence.

Notes

  • Do not thaw frozen raspberries before using to prevent the batter from turning pink.
  • Add a sprinkle of raw sugar on top before baking for a crunchy finish.
  • Use tulip-style muffin liners for a professional bakery look.
  • Chill the white chocolate chunks for 10 minutes before folding into the batter to keep them from melting too quickly during baking.
  • Let the batter rest for 10 minutes before baking to help produce taller muffins.
  • Overmixing the batter can lead to dense muffins; mix until just combined.
  • You can swap ingredients to make the recipe dairy-free, gluten-free, or use alternative fruits like blueberries or blackberries as variations.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon raspberry white chocolate muffins, raspberry muffins, bakery style muffins, lemon muffins, white chocolate muffins

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Find it online: https://bitesbyolivia.com/lemon-raspberry-white-chocolate-muffins-recipe-2/