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Walnut Raspberry Muffins Recipe
Walnut Raspberry Muffins Recipe photo by Taste of Home

Walnut Raspberry Muffins Recipe

Read Reviews (6)
4.33 6
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch
MAKES: 18 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups fresh or frozen raspberries
  • 1/4 cup chopped walnuts

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.

Directions

  1. Preheat oven to 350°. In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Add 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.
  2. Fill paper-lined muffin cups three-fourths full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 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.
Originally published as Walnut Raspberry Muffins in Taste of Home February/March 2006, p31

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.

Reviews for Walnut Raspberry Muffins(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 19, 2011

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

MY REVIEW
Reviewed Jul. 21, 2010

MMM.  These sound delicous. 

MY REVIEW
Reviewed Jul. 21, 2010

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.

MY REVIEW
Reviewed Jun. 11, 2010

I will know to double the recipe next time as it didn't make many. They were very good!

MY REVIEW
Reviewed Oct. 26, 2008

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.

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