Print Options

Back to Walnut Raspberry Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Walnut Raspberry Muffins

 Walnut Raspberry Muffins
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
18 ServingsPrep: 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 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

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.

2 of 2

Walnut Raspberry Muffins (continued)

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.