Introduction

These Lemon Raspberry White Chocolate Muffins are a delightful treat, blending tart raspberries with creamy white chocolate and zesty lemon. Perfectly fluffy with a bright, fresh flavor, they make a wonderful breakfast or snack that’s easy to whip up and hard to resist.

Lemon Raspberry White Chocolate Muffins Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 large lemon
1 1/2 cups fresh raspberries
3/4 cup white chocolate chunks

Instructions

Step 1: Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners or parchment tulip cups.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Step 3: In another bowl, whisk the eggs, milk, oil, vanilla extract, and lemon zest until smooth.
Step 4: Gently fold the wet ingredients into the dry ingredients until just combined; lumps are okay—avoid overmixing.
Step 5: Carefully fold in the raspberries and white chocolate chunks.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes, until the tops are golden and a toothpick inserted comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Tips & Variations

Use an ice cream scoop to portion batter for evenly sized muffins.
Chill white chocolate chunks for 10 minutes before adding to keep them from melting during baking.
Sprinkle raw sugar on top before baking for a crunchy finish.
Substitute almond or oat milk for whole milk to make them dairy-free.
Swap fresh raspberries for frozen ones without thawing to prevent batter discoloration.
Try blueberries instead of raspberries for a different fruity twist.
Use gluten-free 1:1 baking flour to make a gluten-free version.

Storage

Store fully cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually and freeze up to 3 months. Reheat in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries?

Yes, add them frozen directly into the batter to avoid turning the batter pink and keep the texture intact.

Can I make these dairy-free?

Absolutely. Substitute the whole milk with a plant-based milk like almond or oat milk, and use dairy-free white chocolate.

Lemon Raspberry White Chocolate Muffins Recipe

Print Recipe

★★★★★

4.8 from 91 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 strike a perfect balance of sweet and tart with a moist, tender texture.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Preheat Your Equipment: Preheat your oven to 425°F (218°C). Line a muffin tin with paper liners or parchment tulip cups.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Mix Wet Ingredients: In another bowl, whisk together the eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until smooth and well blended.
Assemble the Batter: Gently fold the wet ingredients into the dry ingredients, mixing just until combined; some lumps are okay to keep the muffins tender. Avoid overmixing.
Add Raspberries and White Chocolate: Carefully fold in the fresh raspberries and white chocolate chunks, distributing evenly without crushing the berries.
Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups. Optionally, spray liners lightly with cooking spray before filling.
Bake in Two Stages: Bake at 425°F (218°C) for 5 minutes to help set the tops, then reduce oven temperature to 350°F (177°C) and continue baking for an additional 15–18 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve and Enjoy: Serve warm or at room temperature with butter, a dusting of powdered sugar, or alongside coffee, tea, or fruit for a delightful snack or breakfast treat.

Notes

Do not thaw frozen raspberries before using to prevent batter discoloration and sogginess.
Add a sprinkle of raw sugar on top of batter before baking for a crunchy, sweet finish.
Use tulip-style muffin liners for an elegant bakery look.
Chill white chocolate chunks for 10 minutes before folding into batter to prevent melting and maintain texture.
Avoid overmixing batter to prevent dense, rubbery muffins.
Monitor baking times closely to avoid overbaking and dryness.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months.

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