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Lemon Raspberry White Chocolate Muffins Recipe

★★★★★

4.9 from 99 reviews
  • Author: Andria
  • 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 delightful combination of sweet and tart flavors with a tender, moist texture.

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 a bakery-style look and lightly spray with cooking spray if desired.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
  3. Whisk Wet Ingredients: In a separate bowl, whisk eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and well incorporated.
  4. Mix Batter: Gently fold the wet ingredients into the dry ingredients and mix until just combined. It’s okay to have some lumps—avoid overmixing to keep the muffins tender.
  5. Fold in Add-ins: Carefully fold in the fresh raspberries and white chocolate chunks, ensuring they are evenly distributed without breaking the berries.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, using an ice cream scoop for uniform size if desired.
  7. Bake: Bake immediately at 425°F for 5 minutes to help form tall muffin tops, then reduce the oven temperature to 350°F and continue baking for an additional 15-18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
  9. Serve and Enjoy: Serve these muffins warm or at room temperature, optionally with a smear of butter, powdered sugar dusting, or alongside coffee or tea.

Notes

  • Do not thaw frozen raspberries before folding them in to prevent the batter from turning pink and soggy.
  • Sprinkle a little raw sugar on top before baking for a crunchy finish.
  • Use tulip-style muffin liners for an attractive bakery presentation.
  • Chill white chocolate chunks for 10 minutes before folding in to help them retain shape during baking.
  • Avoid overmixing batter to prevent dense, rubbery muffins.
  • Check muffins early to avoid overbaking, which can dry them out.
  • These muffins can be stored at room temperature in an airtight container for up to 3 days or frozen individually for up to 3 months.
  • 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://cookwithandria.com/lemon-raspberry-white-chocolate-muffins-recipe/