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Lemon Raspberry White Chocolate Muffins Recipe

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★★★★★

4.8 from 103 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, these muffins offer a delightful blend of sweet and tart flavors with a soft, 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.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar to evenly distribute the leavening and seasoning.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, mixing until just combined. It’s important not to overmix; lumps are okay to ensure tender muffins.
  5. Fold in Add-Ins: Carefully fold in the fresh raspberries and white chocolate chunks to distribute them evenly without breaking the berries.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for rising.
  7. Bake to Perfection: Bake at 425°F (218°C) for 5 minutes to help create tall muffin tops. Then lower the temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, until the muffins are golden and a toothpick inserted comes out clean.
  8. Cool Muffins: Let the muffins cool in the pan for 5 minutes to set 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. They are delicious on their own or with a smear of butter or a dusting of powdered sugar for extra indulgence.

Notes

  • Do not thaw frozen raspberries before use to avoid coloring the batter pink.
  • Add a sprinkle of raw sugar on top before baking for a crunchy sugar crust.
  • Use tulip-style muffin liners for a bakery-style presentation and ease of handling.
  • Chilling white chocolate chunks briefly before folding in helps them retain shape during baking.
  • Avoid overmixing batter to prevent dense, rubbery muffins.
  • Check early to prevent overbaking, which causes dry muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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

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