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Lemon Raspberry White Chocolate Muffins Recipe

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★★★★★

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.

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.
  3. Mix Wet Ingredients: In another bowl, whisk together the eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until smooth and well blended.
  4. 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.
  5. Add Raspberries and White Chocolate: Carefully fold in the fresh raspberries and white chocolate chunks, distributing evenly without crushing the berries.
  6. 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.
  7. 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.
  8. Cool: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. 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

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