Lemon Raspberry + White Chocolate Baked Donut Muffins
It’s always a good idea to change up your breakfast routine, mid morning snack or on the go afternoon pick me up. These baked donuts, did the trick.
Hints of fresh lemon, with seasonally ripe raspberries and melted white chocolate – in a simple cake like donut batter.
So many different variations of these could be made. I love the colors of raspberries and white chocolate together. Plus the yellow lemon zest – helps too!
Why not?!
Fresh out of the oven, is a good time to add a few more chocolate chips to the tops – what’s not to love.
They melt quickly and make them even more delicious.
Check out these baked donuts!
Lemon Raspberry + White Chocolate Baked Donut Muffin
- Total Time: 25 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
- 2 cups all purpose gluten free flour blend
- 1/4 cup white sugar
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk (or dairy free milk)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/2 cup vegetable shortening (melted)
- 1 1/2 teaspoons fresh lemon zest
- 1/4 cup powdered sugar
- water or milk
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 425F. Generously grease a donut or muffin tin.
- Mix together the dry ingredients – flour through salt in a mixing bowl.
- In another bowl, mix together the milk, eggs, extracts, melted shortening and 1 teaspoon lemon zest.
- Pour the wet ingredients into the dry ingredients bowl. Using a rubber spatula or wooden spoon, fold to incorporate everything together.
- Spoon in about 1 tablespoons of batter into prepared donut or muffin tins. Press around 4-5 raspberries and 1 teaspoon white chocolate chips onto of the batter. Top the fruit and chocolate with 1 tablespoon or so of batter. Press slightly into the donut tins. Repeat until all the tins are filled.
- Bake for 10 minutes. Check for doneness – cook for 2 more minutes if needed to slightly brown up on the tops and finish cooking in the middle. Remove from the oven and place a wire cooling rack on top. Flip over to invert the donuts on to it.
- Drizzle the lemon sugar topping on top.
Notes
Place the 1 cup of fresh raspberries in your freezer 1 hour prior to baking these – they hold up so much better when slightly frozen.
To make the lemon sugar drizzle, combine the 1/2 teaspoon fresh lemon zest, powdered sugar and a 1 teaspoon water or milk. Mix together and if it’s too dry, add in a fresh more drops of liquid. You want to be able to drizzle it but not to be too liquidity. You can always add more powdered sugar, if it gets too runny.
Let the donut pan cool slightly, before filling with the second batch.
- Prep Time: 10
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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