Description
Delightful muffins infused with bright lemon, juicy raspberries, and creamy white chocolate chips, perfect for any time of day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1 large egg
- 1 tsp lemon zest
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Blend the sugar, melted butter, sour cream, egg, and lemon zest until smooth and creamy.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Carefully fold in the fresh raspberries and white chocolate chips.
- Divide the batter into muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 9g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg