Friday, August 28, 2009

Raspberry Walnut Muffins

Sorry Candice- this should be your post because you're the one that discovered this heavenly combination, but I've been wanting to put this on here for a while. With all of the muffin making I've been doing lately, I think I've narrowed it down to my top 3 combinations and this is one of them. I would recommend using a jumbo muffin tin instead of standard size; that way you can pack more of the yummy fruit and nuts in.

Raspberry Walnut Muffins

10 Tablespoons(1 1/4 sticks) unsalted butter, melted, plus more for pan
1 3/4 cups all-purpose flour (I substitute 1 cup of the flour with whole wheat)
1 Tablespoon baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup sugar
2/3 cup milk, room temp
1 large egg, room temp
1/2 cup chopped walnuts
3/4 cup rasberries

1. Preheat oven to 400 degrees. Butter a muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.

2. In a medium bowl, combine butter, vanilla, sugar, milk, and egg; whisk to combine. Fold butter mixture into flour mixture until combined; stir in rasberries and walnuts.

3. Spoon batter evenly into each muffin tin; press 2 Tablespoons streusel on top of each. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.


5 Tablespoons unsalted butter, melted
2/3 cup all-purpose flou
2/3 cup confectioners' sugar
1/4 teaspoon ground cinnamon
pinch of salt

Combine all ingredients in medium bowl and mix with your fingers until mixture is moist and crumbly.

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