Lemon White Chocolate Muffins by @millsandbuns

30 min

12 servings

🍬

120 g

Caster sugar

🍋

1 lemon

Lemon zest

🥚

1 large egg

Egg

🥛

120 ml

Milk

🥣

50 g

Yogurt

🧈

50 g

Butter

🫗

50 ml

Oil

🍦

5 ml

Vanilla extract

🌾

200 g

Flour

🫙

6 g

Baking powder

🍫

100 g

White chocolate chips

🍋

60 ml

Lemon juice

  1. Preheat

    Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with muffin liners.

  2. Zest
    • lemon zest

    Zest 1 lemon finely using a zester.

  3. Rub
    • caster sugar
    • lemon zest

    Rub 120 g caster sugar with the lemon zest in a mixing bowl until fragrant.

  4. Whisk
    • egg
    • Caster sugar

    Whisk 1 egg into the lemon sugar until smooth.

  5. Add
    • milk
    • yogurt
    • butter

    Add 120 ml milk, 50 g yogurt, 50 g butter, and 50 ml neutral cooking oil to the bowl.

  6. Whisk
    • Egg
    • Milk
    • Yogurt

    Whisk the wet ingredients until evenly combined.

  7. Stir
    • vanilla extract

    Stir in 1 teaspoon vanilla extract.

  8. Sift
    • all-purpose flour
    • Egg
    • Milk

    Sift 200 g all-purpose flour and 1½ teaspoons baking powder over the wet mixture.

  9. Fold
    • Flour
    • Caster sugar

    Fold the dry ingredients into the batter just until no dry flour remains.

  10. Fold
    • white chocolate chips
    • lemon juice

    Fold 100 g white chocolate chips and 60 ml lemon juice gently through the batter.

  11. Divide

    Divide the batter evenly among the 12 lined muffin cups.

  12. Bake

    Bake at 180°C (350°F) for 18–20 minutes until a skewer inserted in the center comes out clean.

  13. Cool

    Let the muffins cool in the tin before serving.

Lemon White Chocolate Muffins by @millsandbuns

30 min

12 servings

🍬

120 g

Caster sugar

🍋

1 lemon

Lemon zest

🥚

1 large egg

Egg

🥛

120 ml

Milk

🥣

50 g

Yogurt

🧈

50 g

Butter

🫗

50 ml

Oil

🍦

5 ml

Vanilla extract

🌾

200 g

Flour

🫙

6 g

Baking powder

🍫

100 g

White chocolate chips

🍋

60 ml

Lemon juice

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with muffin liners.

    🧁muffin tin
    🧁muffin liners

  2. Step 2/13

    Zest 1 lemon finely using a zester.

    🍋lemon zest
    🍋zester

  3. Step 3/13

    Rub 120 g caster sugar with the lemon zest in a mixing bowl until fragrant.

    🍬caster sugar
    🍋lemon zest
    🥣mixing bowl

  4. Step 4/13

    Whisk 1 egg into the lemon sugar until smooth.

    🥚egg
    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Add 120 ml milk, 50 g yogurt, 50 g butter, and 50 ml neutral cooking oil to the bowl.

    🥛milk
    🥣yogurt
    🧈butter
    🫗neutral cooking oil
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Whisk the wet ingredients until evenly combined.

    🥣mixing bowl
    🥄whisk

  7. Step 7/13

    Stir in 1 teaspoon vanilla extract.

    🍦vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  8. Step 8/13

    Sift 200 g all-purpose flour and 1½ teaspoons baking powder over the wet mixture.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🌾flour sifter
    🥄measuring spoons

  9. Step 9/13

    Fold the dry ingredients into the batter just until no dry flour remains.

    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/13

    Fold 100 g white chocolate chips and 60 ml lemon juice gently through the batter.

    🍫white chocolate chips
    🍋lemon juice
    🥣mixing bowl
    🥄rubber spatula

  11. Step 11/13

    Divide the batter evenly among the 12 lined muffin cups.

    🧁muffin tin
    🧁muffin liners
    🥄rubber spatula

  12. Step 12/13

    Bake at 180°C (350°F) for 18–20 minutes until a skewer inserted in the center comes out clean.

    🧁muffin tin
    🍢skewer

  13. Step 13/13

    Let the muffins cool in the tin before serving.

    🧁muffin tin

Composition

Ingredients

Types

Sweeteners, Fruit, Eggs, Dairy, Flavorings, Leavening agents, Confectionery

Ingredients

Caster sugar, Lemon zest, Egg, Milk, Yogurt, Butter, Oil, Vanilla extract, Flour, Baking powder, White chocolate chips, Lemon juice

Notes

Lemon zest (zest of a lemon), Egg (try replacing with 1/4 cup yogurt)

Allergens

Eggs, Milk, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

263 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 35g, Sugars: 20g, Fat: 11g, Saturated fat: 5g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 82mg, Iron: 1.1mg, Potassium: 105mg, Sodium: 78mg

Vitamins

Vitamin C: 5mg, Vitamin A: 105mcg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, flour sifter, muffin tin, muffin liners, skewer, zester, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Brunch, Afternoon tea, Picnic, Lunchbox, Party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Light, Airy, Tender, Moist, Soft, Melty

Flavors

Lemon, Citrusy, Sweet, Tangy, Creamy, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store completely cooled muffins in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature or warm briefly before eating), freezer : 3 months (Freeze completely cooled muffins in a freezer-safe airtight container or bag,Thaw at room temperature before serving)