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Succulent lemon and white chocolate muffins: a spicy delight

Succulent lemon and white chocolate muffins: a spicy delight

Discover the delicious combination of tangy lemon and creamy white chocolate in these scrumptious Lemon White Chocolate Muffins. Made with fresh lemon zest and juice, these muffins deliver a refreshing citrus flavor that perfectly complements the rich sweetness of the white chocolate chips. The addition of Greek yogurt ensures that each muffin is incredibly moist and tender, making it a perfect treat any time of day.

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Why you'll love it:

These muffins strike the ideal balance of tangy and sweet, making them a hit for lemon and chocolate lovers. Coconut oil adds a touch of tropical flavor and contributes to their moist texture. Using Greek yogurt not only improves the tenderness, but also adds a subtle tang that enhances the overall flavor profile. These muffins are simple to make and are sure to impress with their vibrant flavors and satisfying texture.

Perfect occasion:

These lemon and white chocolate muffins are perfect for breakfast, brunch, or as a mid-afternoon snack. They're also a great choice for school lunches, picnics, or as a treat to brighten up your work day. Serve them at your next get-together or make a batch to share with friends and family – they're sure to be appreciated!

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Decorating Tips:

For an extra touch of elegance, you can sprinkle a few extra white chocolate chips on each muffin before baking. After baking, a light dusting of powdered sugar or a drizzle of lemon glaze can make these muffins even more irresistible. If you serve it at brunch or a snack, garnish with thin slices or lemon zest for a decorative and tasty accent.

Ingredients:

  • 130 g of powdered sugar
  • 250 g of Greek yogurt
  • 2 teaspoons of vanilla extract
  • 60 g melted coconut oil
  • Zest of 2 lemons
  • 4 tablespoons lemon juice (from about 2 lemons)
  • 1 large egg, room temperature
  • 250 g plain flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • White chocolate chips, to taste (coated in 1 teaspoon flour)
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Method:

  1. Preheat the oven to 210°C. Line a muffin mold with 12 liners.
  2. In a large bowl, rub the lemon zest and powdered sugar together until fragrant.
  3. Stir in Greek yogurt, vanilla extract, melted coconut oil, lemon juice and egg until well combined.
  4. Sift the flour, baking powder and baking soda. Gently fold until well combined, being careful not to overmix.
  5. Mix the white chocolate chips in a teaspoon of flour (this prevents them from sinking) and incorporate them into the dough.
  6. Divide batter evenly between prepared muffin cups.
  7. Bake at 210°C for 5 minutes, then reduce the oven temperature to 180°C and continue baking for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out own.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Enjoy these Lemon White Chocolate Muffins, where the refreshing zest of lemon meets the sweet luxury of white chocolate in every bite!

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