Description
Indulge in the delightful experience of Lemon Raspberry White Chocolate Muffins, a treat that combines fluffy texture with refreshing flavors. The zesty lemon and tart raspberries come together beautifully, enhanced by creamy white chocolate chunks that melt in your mouth. Perfect for breakfast, brunch, or a snack, these muffins are not only easy to make but also visually appealing, making them an impressive addition to any table. Enjoy them warm out of the oven or save some for later—they’re a versatile delight that everyone will love!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- Zest of one large lemon
- 1 1/2 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 flour, baking powder, and sugar.
- In another bowl, combine eggs, milk, vegetable oil, and lemon zest until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Carefully add raspberries and white chocolate chunks; fold gently.
- Divide batter into muffin cups, filling each about two-thirds full.
- Bake for 5 minutes at 425°F; then reduce heat to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown.
- Allow to cool for 5 minutes in the pan before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg