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.
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 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, salt, and sugar.
- In another bowl, whisk eggs, milk, oil, vanilla, and lemon zest until smooth.
- Gently combine wet and dry ingredients. Do not overmix.
- Fold in raspberries and white chocolate chunks.
- Divide batter evenly into muffin cups.
- Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake for 15–18 more minutes until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
- Do not thaw frozen raspberries before using.
- Add a sprinkle of raw sugar on top for a crunchy finish.
- Use tulip liners for a bakery-style presentation.
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: lemon raspberry white chocolate muffins, raspberry muffins, bakery style muffins, lemon muffins, white chocolate muffins