Lemon Raspberry White Chocolate Mini Muffins

Our eldest cat Muffin was off to the vet today, and since I always send home baked goods along to the staff, I thought muffins from Muffin would be perfect.

These little muffins are easy to make, bake only 15 minutes and are good warm or at room temperature. And so pretty! Perfect for the day after Valentine’s Day.

Makes exactly 18 mini muffins.


  • 1/4 cup Butter
  • 1 1/3 cups All purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup White Sugar
  • Pinch of Salt
  • 1 Lemon – washed well, zested & juiced
  • Milk – Approx. 3/4 cup
  • 1 Egg
  • 1/3 cup mini White chocolate chips
  • 1 small container of fresh Raspberries – washed and air dried on paper towel

Preheat oven to 400F or 375F convect.
Melt the butter in the microwave for about 30 seconds and let cool for a minute or so. In a large bowl, combine the flour, baking powder, baking soda, sugar & salt. Whisk together.  Make a well in the center of the dry ingredients.
Pour the lemon juice & zest into a large measuring cup. Add enough milk to make 1 cup. Beat in the egg and butter into the juice / milk mixture. Pour into the well in the dry ingredients. Stir until just combined. Add the chocolate chips. Stir together.

Divide batter between 18 lined & greased mini muffin cups. (I spray the muffin liners with cooking spray – the chocolate can really stick). Pop a raspberry into the centre of each muffin. Push it in a little.  Bake until they start to nicely brown – about 12-15 minutes. Let the muffins cool in the pan for 5 minutes and then transfer to a wire rack to cool.



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