Ingredients
Scale
- 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
- Preheat your oven to 425°F (218°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk eggs, milk, vegetable oil, vanilla extract, and lemon zest until smooth.
- Gently combine the wet and dry ingredients using a rubber spatula; do not overmix.
- Fold in fresh raspberries and white chocolate chunks carefully.
- Divide the batter evenly into muffin cups, filling each about two-thirds full.
- Bake at 425°F for 5 minutes; then lower the temperature to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown.
- Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg