Dessert

Lemon Raspberry White Chocolate Muffins Recipe

BySarah Summers February 27, 2026February 27, 2026

Introduction

These Lemon Raspberry White Chocolate Muffins are a delightful combination of tart fruit, sweet white chocolate, and zesty lemon. Perfect for breakfast or an afternoon treat, they are moist, flavorful, and easy to make at home.

The image shows six raspberry muffins in white parchment paper cups placed in a dark metal muffin tin. Each muffin has three visible layers: a bottom soft yellow cake layer with some bright red raspberry pieces inside, a middle layer of more raspberries giving pops of dark pink and red, and a top crumbly golden brown streusel layer with small white glaze drizzles scattered unevenly over it. To the left, a white bowl filled with fresh red raspberries sits on a white marbled textured surface, and in the background, there are two yellow lemons slightly out of focus. The whole setting is lit warmly, enhancing the golden and red colors of the muffins. photo taken with an iphone --ar 4:5 --v 7

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.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Step 3: In another bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and lemon zest until smooth.
Step 4: Gently combine the wet ingredients with the dry ingredients, mixing just until combined. Avoid overmixing to keep muffins tender.
Step 5: Carefully fold in the fresh raspberries and white chocolate chunks to evenly distribute them without breaking the berries.
Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Do not thaw frozen raspberries before using to prevent the batter from becoming too wet.
Add a sprinkle of raw sugar on top of each muffin before baking for a crunchy, sweet crust.
Use tulip-style muffin liners for a bakery-quality presentation and easy handling.
For a dairy-free version, substitute whole milk with almond or oat milk and use a suitable vegetable oil.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins individually wrapped for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds or until warmed through.

How to Serve

Six raspberry streusel muffins sit in brown parchment paper liners inside a black metal muffin tray on a white marbled surface. Each muffin has three visible layers: the golden yellow cake base with bright red raspberry spots inside, a crumbly light brown streusel topping covering the whole top, and a thin drizzle of white icing over the streusel in uneven patches. To the left is a small white bowl filled with fresh, bright red raspberries, and in the background are two whole yellow lemons resting against brown paper. The photo is softly lit by natural light, creating warm shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for this recipe?

While fresh raspberries yield the best texture, you can use frozen raspberries without thawing to prevent excess moisture in the batter. Just fold them in gently before baking.

How do I prevent the white chocolate from melting too much?

Using chunks instead of chips helps maintain some texture during baking. Folding them in gently and baking at the recommended temperatures keeps them from melting completely into the batter.