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 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, mix eggs, milk, vegetable oil, vanilla extract, and lemon zest until smooth.
- Pour wet ingredients into dry ingredients; mix gently until just combined.
- Fold in raspberries and white chocolate chunks carefully.
- Fill muffin cups about two-thirds full with batter.
- Bake for 5 minutes at 425°F (218°C), then reduce temperature to 350°F (175°C) and continue baking for an additional 15–18 minutes until golden brown.
- Allow muffins to cool for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg