Description
Light & creamy lemon and white chocolate muffins. Fresh lemon juice, zest, greek yogurt and white chocolate chips to add a bit of sweetness.
Ingredients
Scale
- 2 cups all purpose flour (240g)
- ⅔ cup granulated sugar (134g)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest
- ⅓ cup butter, melted (75g)
- 2 eggs
- ¼ cup lemon juice, freshly squeezed (60ml)
- 1 cup plain greek yogurt (280g)
- 1 cup white chocolate chips (170g)
- 1 cup walnuts, roughly chopped (120g)
Instructions
- Preheat the oven to 365F. Grease or line a 12 muffin tin with muffin liners.
- Mix the flour, sugar, baking powder, baking soda, salt and lemon zest together in a large bowl.
- In a medium sized bowl, add the melted butter, eggs, lemon juice and greek yogurt. Mix together until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring only until just combined. Don’t over mix the batter.
- Gently fold in the white chocolate chips and walnuts.
- Divide the batter evenly into the prepared muffin tins.
- Bake for 25 to 30 minutes until a toothpick comes out with just a few crumbs.
Notes
- Use a kitchen scale. It is hard to accurately measure flour with measuring cups. Use a kitchen scale instead to always add the right amount of ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 283
- Sugar: 17.8g
- Sodium: 183mg
- Fat: 14.8g
- Saturated Fat: 5.9
- Unsaturated Fat: 7.9g
- Trans Fat: 0.2g
- Carbohydrates: 32.2g
- Fiber: 1.1g
- Protein: 6.9g
- Cholesterol: 42mg