Lemon Raspberry White Chocolate Muffins
This recipe makes delicious lemon raspberry muffins with white chocolate chunks.
Equipment
- Mixing bowl
- muffin tin
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh raspberries
- ¾ cup white chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries and white chocolate chunks.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Notes
These muffins are best enjoyed fresh, but you can store them in an airtight container for a few days.