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Lemon Raspberry & White Chocolate Muffins
Prep: 15 minutes
Cook: 22 minutes
Servings: 12 muffins
A Symphony of Sweet and Tart
Prepare your taste buds for an explosion of flavor. These muffins are the perfect balance of tangy and sweet, with fresh lemon zest, juicy raspberries, and creamy white chocolate chips in every bite. They're like a little bite of sunshine, no matter the season.
Materials
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup white chocolate chunks or chips
Preparation
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until just moist. Be careful not to overmix.
- Gently fold in the raspberries and white chocolate chunks. If using frozen raspberries, do not thaw.
Cooking
- Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full.
- Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before moving them to a wire rack to cool completely.
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