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Lemon Raspberry White Chocolate Muffins Recipe

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★★★★★

4.7 from 150 reviews

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 combine the tartness of raspberries and lemon with the smooth sweetness of white chocolate for a balanced and delightful 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 (or almond/oat milk as substitute)
  • 1/2 cup vegetable oil (or melted butter/coconut oil)
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon

Add-ins

  • 1 1/2 cups fresh raspberries (or frozen raspberries, unthawed)
  • 3/4 cup white chocolate chunks (or milk/dark chocolate chips)

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 baking.
  2. Combine Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and well blended.
  3. Prepare Your Cooking Vessel: Set out your muffin tin and place the liners in each cup. Optionally, spray them lightly with cooking spray to prevent sticking.
  4. Assemble the Dish: Gently fold the wet ingredients into the dry ingredients, mixing just until combined—small lumps are okay and prevent overmixing which can toughen muffins. Carefully fold in the raspberries and white chocolate chunks to distribute evenly without breaking the berries.
  5. Cook to Perfection: Divide the batter evenly among the prepared muffin cups. Bake at 425°F for the first 5 minutes to help the muffins rise tall and then reduce the oven temperature to 350°F and bake for another 15 to 18 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  6. Finishing Touches: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
  7. Serve and Enjoy: Serve the muffins warm or at room temperature. They are delicious on their own, with butter or a dusting of powdered sugar, or alongside coffee or tea for a perfect snack or breakfast treat.

Notes

  • Do not thaw frozen raspberries before using to avoid batter turning pink and soggy texture.
  • Add a sprinkle of raw sugar on top of muffins before baking for a crunchy finish.
  • Use tulip-style muffin liners for an attractive bakery-style presentation.
  • Chilling white chocolate chunks for 10 minutes before folding in can help them stay firm during baking.
  • Avoid overmixing batter to keep muffins tender and fluffy.
  • Check muffins early towards end of baking time to avoid overbaking and dryness.

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

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