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Lemon Raspberry White Chocolate Muffins

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Lemon Raspberry White Chocolate Muffins are a delightful fusion of sweet and tart flavors, perfect for breakfast or as a snack. These muffins feature a light, fluffy texture complemented by juicy bursts of fresh raspberries and creamy white chocolate chunks. Ideal for any occasion, they can be enjoyed warm from the oven or stored for later indulgence. With an easy-to-follow recipe that requires simple ingredients, even novice bakers will succeed in creating these bakery-quality treats at home. Elevate your muffin game with this refreshing recipe that is sure to impress family and friends alike.

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
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 1/2 cups fresh raspberries
  • 3/4 cup white chocolate chunks

Instructions

  1. Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, and sugar.
  3. In another bowl, mix eggs, milk, vegetable oil, vanilla extract, and lemon zest until smooth.
  4. Combine wet and dry ingredients gently until just mixed; do not overmix.
  5. Carefully fold in raspberries and white chocolate chunks.
  6. Divide the batter evenly into muffin cups, filling them about two-thirds full.
  7. Bake at 425°F for 5 minutes then reduce to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown.
  8. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

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