Description
Bright, zesty, and packed with sweet white chocolate and juicy raspberries, these muffins are the perfect treat for breakfast, brunch, or a cozy snack. Everyone will want seconds of these fresh, homemade delights.
Ingredients
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2 cups (250 g) all-purpose flour
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1 cup (200 g) granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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Zest of 1 large lemon
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½ cup (115 g) unsalted butter, melted and cooled
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2 large eggs, room temperature
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¾ cup (180 ml) buttermilk or milk of choice
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1 tsp pure vanilla extract
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1 ½ cups (150 g) fresh or frozen raspberries
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1 cup (175 g) white chocolate chunks or chips
Instructions
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Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
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In another bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
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Pour wet ingredients into dry ingredients and fold gently until just combined.
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Fold in floured raspberries and white chocolate chunks evenly.
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Spoon batter into muffin cups, filling each about ¾ full.
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Bake for 20–25 minutes or until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cooking
- Cuisine: American