Happy Wednesday!

Lemon, Raspberry, White Chocolate, Muffins | Sempre DolceWhat foods say summer to you? For me, lemons and berries would surely top the list!  The raspberries at my store are beautiful right now, the richest of reds, plump and bursting with goodness.  

Hello, love of my summer life, Lemon, Raspberry, White Chocolate Muffins! (you knew chocolate would be somewhere in there, didn’t you??) In my case, I said goodbye almost as soon as I said hello – they were that good. So good that I spent the next few days having to get my lemon raspberry fix in the form of low fat yogurt with lemon juice + a few raspberries and spending more time than usual on the bike….Was it worth it? Well, yes it was!!

Lemon, Raspberry, White Chocolate, Muffins | Sempre DolceThe lemon+raspberry+white chocolate muffin idea was born in my humble (read: tiny) kitchen a couple of weeks ago on a particularly hot afternoon. Looking through an old holiday (!) cooking/baking magazine – do you collect those amazing holiday cooking magazines, too? And then try to find space somewhere in your limited kitchen to store them? But I digress – I found a muffin recipe that I had made last fall with great success.
It uses crème fraîche instead of sour cream creating a very rich and moist muffin base that practically melts in your mouth. Swoon!

Lemon, Raspberry, White Chocolate, Muffins | Sempre DolceSince I didn’t happen to be in the pear and ginger spirit at the moment (would you at 90°?), I thought I could experiment using my favorite citrus/berry combination. And a happy experiment it was!

Lemon, Raspberry, White Chocolate, Muffins | Sempre DolceWonderful little sugar crystals sprinkled atop the muffin and a luscious lemon glaze barely skirt the top,adding both a touch of crunch and a hint of the goodness to come. These are very easy to put together, especially if you are more organized than I am and mix your dry ingredients the night before. The only step that seems to trip me up every time is to remember to set out the eggs, milk, and crème fraîche about an hour before I begin mixing… there, you have been warned! But since you are more organized and probably have a better memory than I, you won’t forget, will you?

Lemon, Raspberry, White Chocolate, Muffins | Sempre DolceOh, and one more thing – don’t make the mistake that I did with the first batch. I used white “chocolate” chips (really vanilla flavored) and they were fine, but… not nearly as good as when I made the second batch using several chopped Ghiradelli white chocolate bars. It’s no big deal, but if you are like me and prefer that authentic chocolate flavor, be careful when buying your chocolate to make sure it’s the real thing.

The ingredients for the fake chocolate will look like this: Sugar, Palm Kernel Oil, Whole Milk Powder, Nonfat Dry Milk, Palm Oil, Soy Lecithin – An Emulsifier, Vanilla.

The real thing: White Chocolate (Sugar, Cocoa Butter, Nonfat Dry Milk, Milk Fat, Soy Lecithin – An Emulsifier, Vanilla)

Enjoy!

Kathy 

Lemon, Raspberry, White Chocolate, Muffins | Sempre Dolce

The lowdown: 

An easy and fairly quick breakfast/brunch/snack muffin filled with the slightly tart combination of raspberries and lemon, balanced with the sweetness of white chocolate. Sugar crystals plus lemon glaze makes not only a very pretty topping but also adds a tiny bit of crunch and a hint of the lemony goodness to come.  

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Lemon, Raspberry, White Chocolate Muffins
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Ingredients

  • 1 C. whole milk, room temperature
  • 2 large eggs + 1 large egg yolk, room temperature
  • 1 C. crème fraîche, room temperature
  • 3 1/2 C. all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1 tbsp. fresh lemon zest
  • 1 1/3 C. granulated sugar
  • 5 oz (10 tbsp.) unsalted butter, melted and cooled slightly
  • 1 C. fresh raspberries (frozen would work as well)
  • 1 1/2 C. white chocolate, cut into chunks
  • 1 tsp. vanilla extract
  • For the glaze1 C. powdered sugar
  • 4-5 tbsp. fresh lemon juice

Instructions

  1. Preheat oven to 425°f.
  2. Lightly spray the top of a muffin tin and line with baking cups.
  3. Note: the original recipe states that the cups of the tin should be about 2 3/4 in. across and about 1 in. deep.
  4. In a large bowl sift together flour, baking powder, baking soda,and salt; mixing well.
  5. Toss in lemon zest.
  6. In a medium bowl, whisk together sugar, butter, milk, creme fraiche, eggs, and egg yolk. Mix until well combined.
  7. Pour wet ingredients into dry and using a rubber spatula, gently fold just until mostly moistened.
  8. The batter will be lumpy and there should still be some streaks of dry flour.
  9. Sprinkle raspberries, chocolate, and vanilla onto the batter. Gently fold until just combined.
  10. Remember, the batter will be lumpy so don't try to smooth it out, it will be okay!
  11. Scoop or spoon (see note below!) batter into cups, distributing evenly and filling to the top.
  12. The original recipe notes that the batter should stand 3/4 in. higher than the rim of the cups.
  13. Sprinkle with decorators sugar, if desired.
  14. Bake for 5 minutes then reduce temperature to 350° f. and continue to bake for about 20 minutes (see note below!) until muffins are golden brown and spring back lightly when pressed in the middle.
  15. The tops will most likely meld together.
  16. Transfer to a rack to cool.
  17. Once cool enough to handle, use a knife to seperate tops then invert the pan and pop out the muffins.
  18. Make glaze, if desired.
  19. For the glazeIn a small bowl combine powdered sugar until smooth. Start with 3-4 tbsp. of lemon juice, adding more if needed.
  20. Spoon glaze over muffins and ENJOY!

Notes

I recommend using an ice cream scoop (the kind that has the ratchet mechanism that measures and releases even scoops) as it makes life easier, but using spoons works just as well! Oven temps vary. Since mine is extremely old, I'm not sure I can always give an accurate baking time compared to newer, fresher, models. So after the 5 minutes of high temperature baking, start with 20 minutes then go from there!

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https://sempre-dolce.com/lemon-raspberry-white-chocolate-muffins/

Kathy
10 Comments

10 comments on “Lemon, Raspberry, White Chocolate Muffins”

  1. These look incredible, Lexi! I love the bursts of raspberries throughout, and the fact that you used creme fraiche and ghiradelli white chocolate is perfection. I loveee this combo. I, too, associate lemon and berries with summer too so this seems like the perfect muffin to enjoy on a summer day <3 P.S. Don't worry, I forget to lay out ingredients ahead of time/the night before as well...it's not just you! :)
    • Thanks, Beeta! Too many times do I come up to certain ingredients on a recipe listed as room temperature and I've already started! I guess it helps to thoroughly look through a recipe first, right? ;) Btw, when you're done with your friends mom from France, can you send her my way?? ;P
  2. These look like tiny cute cupcakes, but as you say they are muffins, loaded with delicious refreshing and summery flavors and fabulous white chocolate, so they are so breakfast and snack appropriate. Love your photos and this recipe is amazing!
    • Thanks so much - they do kind of look like they could be dessert... why not eat them for breakfast, lunch, snack, and dessert?? :) I must give credit to my brother for the photos, I don't know where I'd be without his skills, lol! Thanks for visiting!!

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