These Fresh Raspberry Walnut Muffins are like little bundles of joy. The tart fresh raspberries cheer up any rainy day. Walnuts and a crunchy brown sugar topping make these fluffy muffins sweet and delicious.
When I contemplated raspberries, I thought about making a super chocolatey raspberry cake recipe. Honestly though, I’m not the biggest chocolate person and I just didn’t feel super inspired about that. I usually like my chocolate mixed in with plainer flavors that are more balancing like in this Dark Chocolate Cherry Rye Loaf.
Instead, I started to think about these fluffy muffins. They have the gentle comfort of walnuts and nutmeg and also the little pop of tart sweetness – raspberries. Very specifically, I felt like making a muffin with a crispy topping that was super simple. Brown sugar does the trick perfectly. And if you have crumbs from chopping up your walnuts, throw those in with the topping’s brown sugar too!
I think I make the most comforting recipes when it’s rainy out and this whole week has been pretty muggy and gray. Hm…maybe I should move back to the Pacific Northwest just so I can be inspired to make super hearty & comforting recipes all the time again? Tempting, tempting…
The bottoms of these Fresh Raspberry Walnut Muffins are fluffy and tender and the tops are crunchy and sweet. The texture of the walnuts and tartness of the raspberries make the whole thing a balanced experience. Ugh, they’re bliss. I want to make them again and again.
These are the muffins for the person who wants to veer from the traditional blueberry muffins. But those are really good too. Why not make both?! I’ll have to make a recipe for that. We can eat them side by side! Berry muffin showdown…now that’s something I can definitely get into.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Fresh Raspberry Walnut Muffins
- Muffin pan
- 1 1/2 cups (175g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter (room temperature)
- 1/3 cup (76g) granulated sugar
- 1/3 cup (79g) lightly packed light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup (123g) sour cream (room temperature)
- 1/4 cup (60g) milk (of your choice)
- 6 oz (170g) fresh raspberries
- 1/2 cup (60g) chopped walnuts (if you chop these yourself, save the crumbs for the topping!)
- 1 tablespoon light brown sugar
- Walnut crumbs (if you chopped them yourself)
- Place 12 muffin liners in a muffin pan. Use nonstick spray to spray the liners. Preheat the oven to 375°F or 190°C.
- In a medium bowl, combine all the dry ingredients and whisk with a fork. Set aside.
- In a small bowl, put the tablespoon of light brown sugar for your topping as well as walnut crumbs from chopping if you have them! Set aside.
- In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and sugars together until creamy. Add the eggs, vanilla extract, and sour cream. Mix until all are combined, scraping down the sides as necessary.
- Add half the dry ingredients to the egg mixture, mixing until almost combined. Add the milk and briefly mix (less than 10 seconds), then add the rest of the dry ingredients. Mix until just combined.
- Using a spatula, fold in the raspberries and walnuts. The batter should be very fluffy. Scoop the batter evenly into the muffin liners. The batter should come almost to the top of each liner. Sprinkle the brown sugar topping evenly on the tops of the muffins.
- Bake for 18-20 minutes. Let cool for 1-2 minutes before using an offset spatula or knife to pick up the muffins and move them to a cooling rack.
Ooh, look at those little glimmers of raspberry!