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Lemon Raspberry White Chocolate Muffins Recipe

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★★★★★

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.

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 to prepare for baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well mixed.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until smooth and emulsified.
  4. 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.
  5. Fold in Add-ins: Carefully fold in the fresh raspberries and white chocolate chunks, distributing them evenly without breaking the berries.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for perfect muffin rise.
  7. 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.
  8. 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.
  9. 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

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