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Walnut Raspberry Muffins Recipe

Walnut Raspberry Muffins Recipe photo by Taste of Home

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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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Walnut Raspberry Muffins Recipe

Prep: 25 min. Bake: 20 min./batch

Yield: 18 Servings

25 20 45

Ingredients

2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts

Directions

In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.

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 Goods

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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Reviews for Walnut Raspberry Muffins

Walnut Raspberry Muffins

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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 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.