Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 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 together eggs, milk, vegetable oil, vanilla extract, and lemon zest until well combined.
- Gently mix the wet ingredients into the dry mixture, being careful not to overmix.
- Fold in fresh raspberries and white chocolate chunks using a rubber spatula.
- Divide the batter evenly into muffin cups.
- Bake at 425°F (218°C) for 5 minutes; then reduce heat to 350°F (175°C) and bake for an additional 15–18 minutes until golden brown.
- Cool in the pan for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg