Walnut Raspberry Muffins Recipe

4.5 6 6
Walnut Raspberry Muffins Recipe
Walnut Raspberry Muffins Recipe photo by Taste of Home
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Walnut Raspberry Muffins Recipe

Read Reviews
4.5 6 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
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min./batch

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

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.
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 each: 201 calories, 8g fat (4g saturated fat), 31mg cholesterol, 117mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forWalnut Raspberry Muffins

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lovetobaker User ID: 6212625 152252
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
RedSoxmom User ID: 1040378 135295
Reviewed Jul. 21, 2010

"MMM.  These sound delicous.  "

MY REVIEW
Church chef User ID: 760584 79319
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
liztonlady User ID: 2259826 67213
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
071246lm User ID: 825140 77722
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."

MY REVIEW
lochfam User ID: 1415662 160822
Reviewed Feb. 2, 2008

"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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