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Fresh Raspberry Walnut Muffins

Fresh raspberries, walnuts and a crunchy brown sugar topping make these fluffy muffins sweet and comforting.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 208 kcal

Equipment

  • Muffin pan

Ingredients
  

Dry ingredients

  • 1 ½ cups (175g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet ingredients

  • ½ cup (113g) unsalted butter (room temperature)
  • cup (76g) granulated sugar
  • cup (79g) lightly packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup (123g) sour cream (room temperature)
  • ¼ cup (60g) milk (of your choice)

Add-ins

  • 6 oz (170g) fresh raspberries
  • ½ cup (60g) chopped walnuts (if you chop these yourself, save the crumbs for the topping!)

Topping

  • 1 tablespoon light brown sugar
  • Walnut crumbs (if you chopped them yourself)

Instructions
 

  • 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.

Notes

You can use frozen raspberries if you don’t have fresh ones.
I use raw walnuts for the walnuts. You can also use pecans.
You can substitute the light brown sugar with dark brown sugar if necessary.
Use any milk you have: cow's, plant-based, etc.
Try to have all of your ingredients at room temperature.