Lemon Raspberry White Chocolate Muffins
Delightful muffins featuring zesty lemon, sweet raspberries, and creamy white chocolate, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Mix-ins
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set this bowl aside for later.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined; be careful not to overmix.
Cooking
- Gently fold in the raspberries and white chocolate chips, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each muffin cup about three-quarters full.
- Bake for about 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve warm or at room temperature. Pair with butter, coffee, or tea. For an elegant presentation, serve on a tiered stand with fresh fruits and whipped cream.