Lemon Raspberry White Chocolate Muffins
Lemon Raspberry White Chocolate Muffins are a delightful fusion of tangy lemon, tart raspberries, and creamy white chocolate. Perfect for breakfast or brunch, these fluffy muffins are simple to make and bursting with flavor. Their vibrant ingredients not only offer a refreshing taste but also create an inviting aroma that will fill your kitchen. Whether you’re sharing with friends or savoring them solo, these muffins are sure to impress!
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1.5 cups fresh raspberries
- 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 the flour, baking powder, salt, and sugar until well combined.
- In another bowl, whisk the eggs, milk, oil, vanilla extract, and lemon zest until smooth.
- Gently combine the wet mixture into the dry ingredients until just mixed; avoid overmixing.
- Carefully fold in the raspberries and white chocolate chunks using a rubber spatula.
- Divide the batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 5 minutes at 425°F (218°C), then reduce heat to 350°F (175°C) and bake for an additional 15–18 minutes.
- Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 305
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Find it online: https://firstfoodie.com/lemon-raspberry-white-chocolate-muffins/