Succulent white chocolate, lemon and raspberry muffins: a sweet symphony of flavors in every bite

Succulent white chocolate, lemon and raspberry muffins: a sweet symphony of flavors in every bite

Indulge in the deliciously vibrant flavors of Lemon-Raspberry White Chocolate Muffins, where the tangy flavor of lemon meets the sweet burst of raspberries, all complemented by the creamy richness of white chocolate. This recipe weaves a symphony of flavors encapsulated in a soft, moist muffin, making every bite a heavenly experience. The addition of homemade raspberry syrup and a buttery crumble topping elevates these muffins to an indulgent level, perfect for satisfying your sweet tooth.


Why you'll love it:

You will love these muffins for their irresistible combination of flavors and textures. Fresh lemon zest and the natural sweetness of raspberries create a refreshing taste, while white chocolate chips add a decadent, creamy texture. The crumble topping provides a delicious crunch, contrasting beautifully with the soft muffin base. Plus, homemade raspberry syrup gives each muffin extra moisture and deeper raspberry flavor, making them incredibly moist and flavorful.

Perfect occasion:

These White Chocolate Lemon Raspberry Muffins are perfect for a variety of occasions. Serve them at brunch to impress your guests, or pack them for a picnic in the park. They're a great choice for a festive get-together or a casual get-together over coffee. Plus, these muffins make a thoughtful and delicious gift for friends and family on special occasions like birthdays or holidays. Their elegant appearance and exquisite taste will make every moment special.

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Decorating Tips:

For an extra touch of elegance, you can drizzle the tops of these muffins with a simple glaze made from powdered sugar and lemon juice once cooled. Another nice option is to garnish each muffin with a fresh raspberry and a sprig of mint before serving. If you're feeling adventurous, sprinkle a little lemon zest on the crumble before baking to intensify the lemon flavor and add a vibrant color contrast.

Raspberry syrup ingredients:

  • 312 grams of raspberries (fresh or frozen)
  • 50 grams of sugar
  • 30 ml of water
  • 5 ml lemon juice
  • 1/2 tablespoon of cornstarch mixed with 15 ml of water

Crumble ingredients:

  • 100 grams of sugar
  • 60 grams of all-purpose flour
  • 57 grams of cold unsalted butter, diced
  • A pinch of salt

Muffin ingredients:

  • 270 grams of all-purpose flour
  • 198 grams of granulated sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 tablespoon lemon zest
  • 2 eggs, room temperature
  • 158 ml of milk
  • 1 1/2 teaspoons vanilla extract
  • 59 ml of vegetable oil
  • 57 grams of unsalted butter, melted and cooled
  • 90 grams of white chocolate chips
  • 354 grams of raspberries (fresh or frozen)


  1. Prepare the raspberry syrup by mixing the cornstarch with water in a dish. In a saucepan, boil the raspberries, sugar and water. Simmer for 10 minutes, then add the lemon juice and cornstarch mixture. Mix well, remove from heat and let cool.
  2. For the crumble, mix the flour, sugar and salt. Stir butter into flour mixture until crumbly.
  3. For the muffins, mix the flour, sugar, baking powder and salt. In another bowl, combine the milk, eggs, vanilla, melted butter, oil and lemon zest. Mix the wet and dry ingredients, then stir in the raspberries and chocolate chips.
  4. Line a muffin tin with liners, fill with batter, top with syrup and crumble.
  5. Bake regular-sized muffins at 220°C (425°F) for 5 minutes, then at 177°C (350°F) for 15 to 18 minutes. For giant muffins, bake at 220°C for 5 minutes, then at 177°C for 25-30 minutes.

Enjoy these delicious lemon-raspberry white chocolate muffins and let their enchanting flavors brighten your day!

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