Experience the delightful combination of tangy lemon and creamy white chocolate in these Luscious Lemon and White Chocolate Muffins. Made with fresh lemon zest and juice, these muffins offer a refreshing citrus flavor that perfectly complements the rich sweetness of white chocolate chips. The addition of Greek yogurt ensures each muffin is incredibly moist and tender, making them a perfect treat for any time of the day.
Why You’ll Love This:
These muffins strike an ideal balance between zesty and sweet, making them a hit for both lemon and chocolate lovers. The coconut oil adds a hint of tropical flavor and contributes to their moist texture. The use of Greek yogurt not only enhances the tenderness but also adds a subtle tanginess that elevates the overall flavor profile. These muffins are simple to make and are sure to impress with their vibrant flavors and satisfying texture.
Perfect Occasion:
These Lemon and White Chocolate Muffins are perfect for breakfast, brunch, or as a mid-afternoon snack. They are also a great choice for school lunches, picnics, or as a sweet treat to brighten up your workday. Serve them at your next gathering or bake a batch to share with friends and family—they’re sure to be appreciated!
Decoration Tips:
For an extra touch of elegance, you can sprinkle a few extra white chocolate chips on top of each muffin before baking. After baking, a light dusting of powdered sugar or a drizzle of lemon glaze can make these muffins even more irresistible. If serving at a brunch or tea party, garnish with thin lemon slices or zest for a decorative and flavorful accent.
Ingredients:
- 130g caster sugar
- 250g Greek yogurt
- 2 tsp vanilla extract
- 60g coconut oil, melted
- Zest of 2 lemons
- 4 tbsp lemon juice (from about 2 lemons)
- 1 large egg, room temperature
- 250g plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- White chocolate chips, to taste (coated in 1 tsp flour)
Method:
- Preheat the oven to 210°C. Line a muffin tray with 12 liners.
- In a large bowl, rub together the lemon zest and caster sugar until fragrant.
- Whisk in the Greek yogurt, vanilla extract, melted coconut oil, lemon juice, and egg until thoroughly combined.
- Sift in the flour, baking powder, and baking soda. Fold gently until just combined, ensuring not to overmix.
- Toss the white chocolate chips in a teaspoon of flour (this helps prevent them from sinking) and fold them into the batter.
- Evenly distribute the batter among the prepared muffin liners.
- Bake at 210°C for 5 minutes, then reduce the oven temperature to 180°C and continue baking for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Lemon and White Chocolate Muffins, where the refreshing zest of lemon meets the sweet luxury of white chocolate in every bite!
