Description
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
Additional Ingredients
- 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 and lightly spray if desired.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well blended.
- Mix Wet Ingredients: In another bowl, whisk the eggs, whole milk, vegetable oil, vanilla extract, and lemon zest until the mixture is smooth and evenly combined.
- Combine Batters: Gently fold the wet ingredients into the dry ingredients, mixing just until combined and a few lumps remain to keep muffins tender.
- Add Raspberries and White Chocolate: Carefully fold in the fresh raspberries and white chocolate chunks to distribute evenly without breaking the fruit.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups using a scoop for uniform size.
- Bake Muffins: Bake at 425°F for 5 minutes to help develop tall muffin tops, then reduce oven temperature to 350°F and bake an additional 15–18 minutes until muffins turn golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Do not thaw frozen raspberries before using to prevent the batter from turning pink and soggy.
- Sprinkle raw sugar on top before baking for a crunchy finish.
- Use tulip-style muffin liners for a professional bakery presentation.
- To get taller, bakery-style muffin tops, start baking at a higher temperature (425°F) for the first 5 minutes.
- Chill white chocolate chunks for 10 minutes before folding into the batter to keep them firm during baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon raspberry white chocolate muffins, raspberry muffins, bakery style muffins, lemon muffins, white chocolate muffins
