Description
Delightful muffins bursting with tart raspberries and creamy white chocolate, elevated by zesty lemon. Perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup yogurt or sour cream
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
- Blend the yogurt, vegetable oil, egg, and lemon zest in another bowl until smooth.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the raspberries and white chocolate chips gently.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
These muffins freeze well! Store in an airtight container for up to 3 months. They can be reheated in the oven or microwave for a quick treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: lemon, raspberry, white chocolate, muffins, breakfast, baking