Description
Deliciously fluffy muffins bursting with citrus and berry flavors, paired with creamy white chocolate.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease well.
- Combine the dry ingredients in a large mixing bowl: whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in another bowl: whisk together melted butter, eggs, milk, and lemon zest until well combined.
- Combine the wet and dry mixtures by pouring the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
- Fold in the fresh raspberries and white chocolate chips, being careful not to break the fruit.
- Divide the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg