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Lemon Raspberry White Chocolate Muffins

Lemon Raspberry White Chocolate Muffins

These muffins combine the tartness of raspberries with creamy white chocolate and a hint of lemon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • Mixing bowl
  • Muffin Pan

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Mix-ins

  • 1 ½ cups fresh raspberries
  • ¾ cup white chocolate chunks

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • In another bowl, combine the sugar, eggs, milk, oil, vanilla, and lemon zest. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raspberries and white chocolate chunks.
  • Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Enjoy these muffins warm or at room temperature. You can substitute other berries if desired.
Keyword breakfast, Lemon Raspberry White Chocolate Muffins, muffins