How To Make Irresistibly Moist Lemon White Chocolate Muffins Recipe That'll Brighten Your Day
These Lemon White Chocolate Muffins are moist, tender, and bursting with citrus flavor and creamy white chocolate chunks. A simple yet impressive bakery-style muffin perfect for breakfast, brunch, or dessert.
Ingredients
- 1 ¾ cups 250g all-purpose flour, sifted
- ⅔ cup 130g granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup 180 ml whole milk
- ⅓ cup 80 ml canola or vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 115 g 4 oz. coarsely chopped white chocolate
- 115 g 4 oz. melted white chocolate, to drizzle (optional)
Instructions
- Preheat the oven: Set your oven to 375ºF (190ºC) and spray a 12-cup muffin tray with nonstick spray or line with cupcake liners.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Combine wet ingredients: In another bowl, whisk together the egg, milk, oil, vanilla extract, lemon juice, and lemon zest.
- Combine mixtures: Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula just until combined—don’t overmix.
- Add chocolate: Stir in the chopped white chocolate evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake the muffins: Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Drizzle (optional): Once completely cooled, drizzle the melted white chocolate over the muffins using a spoon or piping bag.
Notes
- For extra tang, increase lemon zest to 1½ teaspoons.
- These muffins freeze well for up to 2 months.
- To make them dairy-free, use almond milk and dairy-free white chocolate chips.
- Avoid overmixing the batter to keep the muffins soft and fluffy.