Light & creamy lemon and white chocolate muffins. Made with the basic muffin ingredients plus fresh lemon juice, lemon zest, Greek yogurt and white chocolate chips to add a bit of sweetness. These are a tasty baked good everyone will enjoy!
White chocolate chips in muffins is the perfect type of breakfast chocolate. On its own it is too sweet to eat too much at once, but baked into a muffin it is delicious. And with the sourness of the lemon flavor to balance out the sugary sweetness, it is the perfect combination.
This is not my first muffin creation with white chocolate chips instead of regular semisweet chips. These banana and white chocolate muffins are also an amazing muffin recipe. However for breakfast, these lemon and white chocolate muffins are a bit lighter and slightly less rich in comparison.
Key Ingredients & Substitutions for Lemon and White Chocolate Muffins:
- Lemon juice. Use freshly squeezed lemon juice if you have that available. If not, you can use artificial lemon juice instead.
- Lemon zest. Use the zest of about ½ - 1 lemon, (1 tablespoon). If you don’t have a lemon and are using artificial lemon juice, you can skip this one if you have to, but these muffins will taste better with zest. Even though zest sometimes seems like an unnecessary ingredient, it adds in a lot of natural taste.
- Greek Yogurt. You can use regular, plain yogurt instead as well here. Yogurt adds a delicious creaminess and I love to use it in muffin recipes.
- White chocolate chips. I use generic no name white chocolate chips which I find work great for baking. Obviously you can substitute for regular semisweet chocolate chips but the lemon & white chocolate flavor pairs so nicely!
- Walnuts (optional). If you like, you add in 1 cup of roughly chopped walnuts for some crunchiness.