Lemon Raspberry White Chocolate Muffins
Delightfully flavorful muffins combining tart raspberries, zesty lemon, and sweet white chocolate, perfect for any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup milk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 zest of lemon
- 1/4 cup freshly squeezed lemon juice
Mix-ins
- 1 cup fresh raspberries Use fresh for best results
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the milk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries and white chocolate chips.
- Spoon the batter into each muffin cup, filling them about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, avoid overmixing the batter and use fresh raspberries. Add powdered sugar for garnish or serve with whipped cream.