Dessert

Lemon Raspberry White Chocolate Muffins Recipe

ByZoe Lane February 25, 2026February 25, 2026

Introduction

These Lemon Raspberry White Chocolate Muffins are a delightful blend of tart berries, zesty lemon, and sweet white chocolate. Perfect for breakfast or an afternoon treat, they are moist, flavorful, and easy to make.

A close-up view of six raspberry muffins in a dark muffin tray, each wrapped in light brown baking paper that forms four peaks around the muffins. Each muffin has a golden crumb topping with a rough texture and scattered white glaze drizzled across the tops. Bright red raspberries peek through the crumb layer on the golden-yellow muffin base, giving a contrast of colors. To the left of the tray, there is a white bowl filled with fresh bright red raspberries, and behind the muffins are two yellow lemons. Everything is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Zest of 1 large lemon
1 1/2 cups fresh raspberries
3/4 cup white chocolate chunks

Instructions

Step 1: Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Step 3: In another bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and lemon zest until smooth.
Step 4: Gently combine the wet and dry ingredients, being careful not to overmix.
Step 5: Fold in the fresh raspberries and white chocolate chunks.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 15–18 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Do not thaw frozen raspberries before adding them to the batter to prevent color bleed and sogginess.
Sprinkle raw sugar on top of the muffins before baking for a crunchy finish.
Use tulip-style paper liners for a more elegant, bakery-style presentation.
For a dairy-free option, substitute whole milk with almond or oat milk and use a plant-based oil.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins individually wrapped for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a 350°F (177°C) oven for 5–7 minutes before serving.

How to Serve

Six raspberry muffins are shown in a black muffin pan, each wrapped in light brown parchment paper. The muffins have a golden-yellow base with bright red raspberry pieces visible, topped with a crumbly light brown streusel and drizzled with white icing. To the side, a white bowl filled with fresh red raspberries sits on a white marbled surface, along with two whole yellow lemons placed in the background. The scene is softly lit, creating a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but do not thaw them before mixing into the batter. Adding frozen raspberries directly helps reduce color bleed and keeps the batter from becoming watery.

Why do the muffins bake at two different temperatures?

Starting at a high temperature (425°F) helps the muffins rise quickly and creates a nice crust, while lowering the temperature ensures they cook through evenly without burning.