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Lemon Raspberry White Chocolate Muffins Recipe

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★★★★★

4.7 from 94 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.

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 Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, whisk eggs, milk, oil, vanilla extract, and lemon zest until smooth.
  3. Prepare Your Cooking Vessel: Set out your muffin tin and get your liners in place. Lightly spray them with cooking spray if desired to prevent sticking.
  4. Assemble the Dish: Gently fold the wet ingredients into the dry ingredients. Mix until just combined—some lumps are okay to keep the muffins tender. Then carefully fold in the fresh raspberries and white chocolate chunks.
  5. Cook to Perfection: Divide the batter evenly among the muffin cups. Bake at 425°F for the first 5 minutes to help raise the muffin tops, then reduce the oven temperature to 350°F and continue baking for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  6. Finishing Touches: Let the muffins cool in the tin for 5 minutes after baking, then transfer them to a wire rack to cool completely or serve warm.
  7. Serve and Enjoy: These muffins can be enjoyed warm or at room temperature, optionally with a smear of butter or a sprinkle of powdered sugar for extra delight.

Notes

  • Do not thaw frozen raspberries before adding; fold them in frozen to prevent color bleeding.
  • Add a sprinkle of raw sugar on top of the muffins before baking for a crunchy, sweet finish.
  • Use tulip-style muffin liners for a bakery-style presentation and better structural support.
  • To keep chocolate chunks firm during baking, chill them for 10 minutes before folding into the batter.
  • Avoid overmixing the batter to prevent dense, rubbery muffins by mixing just until combined.
  • Consider glazing with a simple lemon glaze for more shine and flavor.

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

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