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Raspberries are my favorite berry, so this recipe is tops with me. The walnuts give the muffins a nice crunch. You can dress them up by using foil liners instead of paper. —Elisa Lochridge, Beaverton, Oregon
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Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 201 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 117 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Walnut Raspberry Muffins in Taste of Home February/March 2006, p31
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Sep. 19, 2011 by lovetobaker
These are delicious! I added a topping that made them a little sweeter.Topping:1/2 cup white sugar1/3 cup all-purpose flour1/4 cup butter, cubed1 1/2 teaspoons ground cinnamon
These are delicious! I added a topping that made them a little sweeter.
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Reviewed on Jul. 21, 2010 by RedSoxmom
MMM. These sound delicous.
Reviewed on Jul. 21, 2010 by Church chef
These are delicious! However, I goofed on one ingredient. As I put the pans in the oven I turned around and there sat the buttermilk! Thinking the muffins were ruined I found they were just fine afterall. My husband can't eat just one.
Reviewed on Jun. 11, 2010 by liztonlady
I will know to double the recipe next time as it didn't make many. They were very good!
Reviewed on Oct. 26, 2008 by 071246lm
Excellent recipe; muffins have a nice texture and are very tasty. Muffins could also be served as a cupcake - just drizzle a vanilla icing over them.
Reviewed on Feb. 02, 2008 by lochfam
I am from Tigrd, OR despite what it says online (the magazine is right). :-} I've directed some of my friends to see these online and do not want them to miss them because they think this is a different person.
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