White Chocolate Raspberry Muffins


  1. Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray.
  2. In a medium bowl, whisk egg, butter, milk, and lemon zest until combined. In a separate bowl, combine the flour, ¼ cup sugar, baking powder and salt.
  3. Fold the dry ingredients into the wet ingredients. Stir until well combined. Gently fold the white baking chips and raspberries into the batter.
  4. Divide the batter evenly between the cups and sprinkle with 2 tablespoons sugar.
  5. Bake 15 minutes, or until a toothpick comes out clean.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen


Carlini Cooking Spray

1 Goldhen Large Egg

3 tablespoons Countryside Creamery Unsalted Butter, melted

1 cup Friendly Farms 2% Milk

½ teaspoon lemon zest

2 cups Baker's Corner All Purpose Flour

¼ cup + 2 tablespoons Baker's Corner Granulated Sugar, divided

1 tablespoon Baker's Corner Baking Powder

½ teaspoon Stonemill Essentials Iodized Salt

1 cup Baker's Corner White Baking Chips

1 ½ cups raspberries

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

12 muffins