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Raspberry Nut Muffins

User Rating 5 Star Rating (1 Review)


Raspberry Nut Muffins

Raspberry Nut Muffins

Photo: Diana Rattray
Delicious raspberry nut muffins will brighten any morning! Sprinkle the tops with a little cinnamon sugar just before baking.

Yield: Makes 12 Muffins


  • 1 cup fresh cleaned raspberries, halved if large
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 4 teaspoons baking powder
  • dash salt
  • 1 large egg
  • 3/4 cup plus 2 tablespoons milk
  • 1/4 cup melted butter
  • 1/2 cup chopped pecans or walnuts
  • cinnamon sugar for sprinkling, optional


Heat oven to 400°.

Grease and flour a 12-cup muffin pan.

Rinse and drain raspberries.

In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.

Sprinkle raspberries and pecans or walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.

Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin.

More Recipes Using Raspberries
Peach Raspberry Jam
Chocolate Raspberry Brownies
Raspberry Sorbet
Easy Raspberry Sauce
Raspberry Buckle
Baked Raspberry French Toast

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent Raspberry Muffins, Member AngelaP.

I will be making this recipe again. Wonderful muffins that are moist and soft on the inside. This recipe is very quick and easy to make. My only complaint is that the cook time might be a little bit too long. My muffins came out dark on the bottom but light in the middle. Otherwise these muffins were perfect!

6 out of 6 people found this helpful.

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