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

Walnut Raspberry Muffins Recipe

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 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

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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