Description
Delight in these moist and fluffy Lemon Raspberry White Chocolate Muffins, bursting with fresh raspberries, zesty lemon, and sweet white chocolate chunks. A perfect balance of tart and sweet flavors makes these muffins an ideal treat for breakfast or an afternoon snack.
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 Oven and Prepare Pan: Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, vanilla extract, and fresh lemon zest until the mixture is smooth and homogenous.
- Blend Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing to keep the muffins light and tender.
- Add Raspberries and White Chocolate: Carefully fold in the fresh raspberries and white chocolate chunks, distributing them evenly throughout the batter without breaking the berries.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups to ensure uniform baking and portion size.
- Bake at High Temperature: Place the muffin tin in the oven and bake at 425°F for 5 minutes to give the muffins an initial rise and crust.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 15–18 minutes until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely or serve warm.
Notes
- Do not thaw frozen raspberries before using, as this prevents the batter from becoming too watery and helps maintain raspberry shape and flavor.
- For a crunchy topping, sprinkle raw sugar over the muffins before baking.
- Use tulip-style muffin liners for an elegant bakery-style presentation that also supports the delicate batter during baking.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: lemon muffins, raspberry muffins, white chocolate muffins, breakfast muffins, berry muffins, citrus muffins, sweet muffins
