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Lemon Raspberry White Chocolate Muffins

Irresistible Lemon Raspberry White Chocolate Muffins to Savor

Enjoy these delightful Lemon Raspberry White Chocolate Muffins, a perfect blend of tangy lemon, juicy raspberries, and creamy white chocolate.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with gluten-free flour mix.
  • 1 tablespoon Baking powder Essential for leavening.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 tablespoon Zest of one lemon Use fresh for best flavor.
  • 1 cup Fresh raspberries Frozen can be used but may alter texture.
  • 1 cup White chocolate chips Dark chocolate is a good alternative.
  • 1/2 cup Unsalted butter Can use coconut oil for dairy-free.
  • 1 cup Granulated sugar Alternative sweeteners may alter texture.
  • 2 large Eggs Best not to substitute.
  • 1/2 cup Milk Can swap with almond milk.
  • 2 tablespoons Lemon juice Enhances flavor.
For the Icing (optional)
  • 1 cup Powdered sugar Sugar alternatives can be used.

Equipment

  • Muffin tin
  • mixing bowls
  • electric mixer
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs, lemon zest, and lemon juice to the butter-sugar mixture and beat until smooth.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing on low speed.
  6. Gently fold in the fresh raspberries and white chocolate chips using a spatula.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Prepare a crumble topping by mixing granulated sugar, flour, and softened butter until crumbly.
  9. Sprinkle the crumble topping over each muffin before baking.
  10. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  11. Cool in the pan for 5-10 minutes before transferring to a wire rack.
  12. If desired, drizzle icing made from powdered sugar and lemon juice over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for better mixing and avoid overmixing for fluffy muffins. Fresh raspberries are preferred for best flavor.

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