Lemon White Chocolate Muffins

If you’re looking for a sweet and zesty treat, these Lemon White Chocolate Muffins are just what you need. Consisting of both fresh lemon juice and lemon zest, they’re the perfect option for breakfast or a quick snack!

Welcome back to Merry About Town! My name is Merry, and I’m a mom, a shop owner and a food connoisseur!

I love coming up with quick and easy homemade recipes that help save both time and money – and this most definitely includes baking! Baking at home means you know exactly what goes into your food, and it often tastes even better!

What Exactly Are Lemon White Chocolate Muffins?

These muffins are a zesty treat, made up of fresh lemon juice as well as Greek yogurt and olive oil to keep them soft and tender. Plus, the white chcocolate chips give them the perfect touch of sweetness. They come together quickly, making them great for busy mornings or a last-minute dessert for when you’re hosting.

In fact, they were directly inspired by my Lemon Curd Muffins, which essentially use the same base, but just have different fillings.

How Should I Store These Muffins?

These muffins are best stored in an airtight container at room temperature for up to three days. You can also freeze them for longer storage—just thaw at room temperature before enjoying and heat up in a 350 degree oven for about 5-10 minutes.

More Lemon-Inspired Recipes

If you want more lemon flavor, be sure to check out my:

• Lemon Curd Muffins (as mentioned just above!)
• Glazed Lemon Loaf
• Sweet & Tangy Iced Lemon Cookies

What Ingredients Do I Need to Make These Lemon Muffins?

Be sure you have everything you need before baking up a batch of these zesty lemons. You’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Greek yogurt
• Extra virgin olive oil
• Lemons
• Eggs
• White chocolate chips

Don’t worry about the measurements for now! You can get all the details in the recipe card below!

Are There Any Ingredient Alternatives?

Yes! Feel free to swap out the white chocolate chips for a sold white chocolate bar, and just chop as needed.

You can also use an alternative vegetable oil rather than EVOO.

How to Make Lemon White Chocolate Muffins

Begin by preheating your oven to 350 degrees F and line a standard muffin pan with paper liners. Set aside.

In a large bowl, sift together all dry ingredients: flour, sugar, baking powder, baking soda and salt. Set aside

In another bowl, whisk together all your wet ingredients: start with your Greek yogurt, oil and lemon zest and juice.

Once well combined, mix in your egg.

Slowly add dry ingredients to wet ingredients – a thick batter will form.

Fold in 1 cup white chocolate chips then fill each section of your muffin pan with the batter.

Top with remaining white chocolate chips.

A standard muffin pan contains 12 sections, so you’ll have to bake in two batches.

Bake for 12 to 15 minutes or until a toothpick comes out clear when inserted in the middle.