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Lemon White Chocolate Muffins

Lemon White Chocolate Muffins

YIELD 12 muffins


  • 1 ¾ cups (250g) all-purpose flour, sifted
  • cup (130g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup (180 ml) whole milk
  • 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 grams (4 oz.) melted white chocolate, to drizzle, optional


  1. Preheat oven to 375ºF/190ºC. Spray 12 muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together egg, milk, oil, vanilla extract, lemon juice and zest. Pour the egg mixture into the flour mixture and fold with a rubber spatula or wooden spoon just until combined. Stir in 115 grams chopped white chocolate.
  4. Divide mixture evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely. Once cooled, drizzle melted white chocolate over the muffins using a spoon or a piping bag.
  5. Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge, for up to 3 days.