Introduction

These Lemon Raspberry White Chocolate Muffins are a delightful blend of sweet and tart flavors, featuring tender crumbs, fresh raspberries, and creamy white chocolate chunks. Perfect for breakfast, a snack, or a dessert, they’re easy to make and irresistibly delicious.

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). 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. It’s okay if the batter is a bit lumpy—avoid overmixing.
Step 5: Carefully fold in the fresh 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, or until the muffin tops are golden and a toothpick inserted comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Serve warm or at room temperature, optionally with butter or a dusting of powdered sugar.

Tips & Variations

Use an ice cream scoop for evenly sized muffins.
Chill white chocolate chunks before folding to keep them firm during baking.
Add a sprinkle of raw sugar on top before baking for a crunchy finish.
Swap raspberries for blueberries to make Lemon Blueberry White Chocolate Muffins.
Replace white chocolate with dark chocolate for a richer flavor.
Use a gluten-free 1:1 flour blend to make these muffins gluten-free.
Make mini muffins by reducing bake time accordingly.
Add a streusel topping made from butter, sugar, and flour for extra crunch.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months. Reheat frozen muffins 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, simply add them to the batter frozen to prevent it from turning pink or too watery.

Can I make these dairy-free?

Absolutely. Substitute whole milk with almond or oat milk, and use dairy-free white chocolate.

Lemon Raspberry White Chocolate Muffins Recipe

Print Recipe

★★★★★

4.8 from 77 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.

Author: Bella
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 to prepare for baking.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well mixed.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until smooth and emulsified.
Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients just until combined. Do not overmix; some lumps are fine to ensure a tender crumb.
Fold in Add-ins: Carefully fold in the fresh raspberries and white chocolate chunks, distributing them evenly without breaking the berries.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for perfect muffin rise.
Bake the Muffins: Bake at 425°F (218°C) for 5 minutes to encourage tall muffin tops, then immediately reduce the oven temperature to 350°F (177°C) and continue baking for 15–18 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Serve and Enjoy: These muffins are delicious served warm or at room temperature, optionally with a smear of butter or a dusting of powdered sugar.

Notes

Do not thaw frozen raspberries before using; fold them in frozen to prevent bleeding.
Add a sprinkle of raw sugar on top before baking for a crunchy finish.
Use tulip-style muffin liners for a bakery-style presentation.
For taller muffin tops, bake at the higher temperature initially as directed.
Use an ice cream scoop for evenly sized muffins.
Chill white chocolate chunks for 10 minutes before folding in to keep them firm during baking.

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