Best 3 Raspberry Vanilla Nut Muffins Recipes

Indulge in a delectable journey of flavors with these tantalizing raspberry vanilla nut muffins. A harmonious blend of juicy raspberries, aromatic vanilla, and crunchy nuts, these muffins are a symphony of textures and tastes. Each bite unveils a burst of sweetness and tanginess, perfectly balanced by the nutty crunch. Whether you prefer classic muffins or crave a gluten-free, vegan option, this collection of recipes has something for every palate. Embark on a culinary adventure and discover the perfect raspberry vanilla nut muffins to satisfy your cravings. From traditional to allergy-friendly, these recipes are easy to follow and guarantee a delightful treat every time.

Here are our top 3 tried and tested recipes!

RASPBERRY MUFFINS

Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

RASPBERRY VANILLA-NUT MUFFINS

Raspberry Vanilla-nut Muffins image

Make and share this Raspberry Vanilla-nut Muffins recipe from Food.com.

Provided by Diana Adcock

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1 (8 ounce) container vanilla yogurt
2 large eggs
1 1/2 tablespoons pure vanilla extract
1/2 tablespoon pure hazelnut extract or 1/2 tablespoon almond extract
1/4 cup vegetable oil
1/2 cup milk
1/2 cup toasted finely chopped hazelnuts
1 1/2 cups fresh red raspberries

Steps:

Preheat oven to 350 degrees.
Grease a 12 count muffin tin.
In a medium bowl mix flour, baking powder, baking soda, salt and sugar together and set aside.
In a large bowl mix together the yogurt, eggs, extract's, oil and milk.
Whisk well.
Add the liquid ingredients to the dry ingredients, stirring constantly until well incorporated.
Fold in Raspberries.
Fill each muffin tin 3/4 full and bake for 25 minutes, or until set and golden brown.

Nutrition Facts : Calories 247.4, Fat 10.1, SaturatedFat 1.8, Cholesterol 39.1, Sodium 225, Carbohydrate 32.8, Fiber 2.2, Sugar 10.6, Protein 5.8

EASY RASPBERRY MUFFINS

Easy Raspberry Muffins image

-Dawn Wright, Moline, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1/4 cup buttermilk blend powder
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 teaspoon lemon juice
1 cup fresh raspberries
1/2 cup chopped nuts
Additional sugar

Steps:

In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

Use fresh or frozen raspberries: Fresh raspberries are ideal for these muffins, but frozen raspberries can also be used. If using frozen raspberries, thaw them completely before adding them to the batter.

Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix the batter just until the ingredients are combined.

Use a muffin pan with a nonstick coating: This will help prevent the muffins from sticking to the pan.

Fill the muffin cups about 2/3 full: This will allow the muffins to rise properly.

Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help prevent them from breaking.

Conclusion:

These raspberry vanilla nut muffins are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their moist crumb, sweet raspberry flavor, and crunchy nuts, these muffins are a delightful treat that can be enjoyed by people of all ages. So next time you're looking for a tasty and satisfying muffin recipe, give these raspberry vanilla nut muffins a try. You won't be disappointed!

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