Lemon & White Chocolate Mini-Muffins

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lemon and white chocolate mini-muffins

So, here’s the thing.

I’m leading a Bible study this fall on The 7 Experiment: Staging Your Own Mutiny Against Excess. I read the book 7 by Jen Hatmaker last fall and it rocked me a lot. I’d been eager to lead the study and finally managed to get a small group together. We’re doing week 6 right now – spending.

So I’m on a spending freeze this week. It’s kind of wild. I didn’t think it would be so hard, honestly. No spending money on Kindle books. Fast food. Zulily.

I left my Secret Recipe Club post for the last minute, and then realized that I wouldn’t actually be able to buy anything for a recipe. I had to use what I have already. And I’m not exactly the Queen of Well-Stocked Kitchen, since I have a tiny freezer and we eat dinners in a dining hall.

lemon and white chocolate chip muffins

My assigned blog for this month was Cupcake Muffin, the blog of Sara, a graduate student at UC Berkeley. She’s been blogging since 2007, so she has a huge recipe index full of goodies for you! I thought it was kind of appropriate that I landed on a muffin recipe to make, although I bookmarked quite a few other recipes (Sweet and Sticky Chicken Drumsticks? Mmmmm).

I decided to make mini-muffins using Sara’s recipe for Mini Muffins with Chocolate Chips and Orange Zest as a base. But I didn’t have any chocolate chips, just white chocolate or cinnamon. (Yeah, weird. I always have chocolate chips but I just used them up making granola bars for Libbie’s pre-K class.)

And really, I like orange and actually had some clementines, but I’m sort of a lemon fanatic. So I made mini-muffins with lemon zest and white chocolate chips instead. Everyone ate them, everyone loved them, and Mommy did a happy dance.

My mini-muffin pan makes teensy, tiny muffins, so my cooking time on these was about 14 minutes. If your mini-muffins are slightly bigger yours may take a little longer to cook. I made some regular-sized muffins, also, and those took about 23 minutes.

Lemon & White Chocolate Mini-Muffins

Yield: 18-36 mini muffins depending on the size of your pan

Adapted from Cupcake Muffin.


  • 1 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. + 2 T sugar
  • 5 T unsalted butter, melted
  • 1/2 c. milk
  • 1/2 c. plain Greek yogurt or sour cream
  • 1 whole egg + 1 egg yolk
  • 3/4 c. white chocolate chips
  • zest of 2 small (or 1 large) lemons


Preheat oven to 350F. Melt butter in microwave.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another medium bowl, mix sugar, butter, milk, and yogurt/sour cream. Lightly beat in eggs.

Add wet ingredients to dry ones and stir until uniform. Fold in white chocolate chips and lemon zest.

Fill greased mini-muffin cups 3/4 full. Bake for 14-18 minutes, until muffins spring back when touched and a cake tester comes out clean.


7 thoughts on “Lemon & White Chocolate Mini-Muffins

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