Raspberry Pecan Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1¾ cups all purpose flour
  • ½ cup whole wheat or mixed grain flour
  • ¾ cup sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ⅓ cup butter
  • 1 cup milk
  • 1 egg
  • 1 cup fresh or frozen raspberries (I snuck in a few more than that)
  • ½ cup chopped pecans
  1. Preheat oven to 400F
  2. Grease a 12 cup muffin tin or fill with paper muffin cups
  3. Whisk together the flours, sugar, baking powder, baking soda, salt, and nutmeg
  4. In a small pot, melt the butter over low heat - set aside to cool briefly when done
  5. Mix milk and egg into the butter mixture until well combined
  6. Pour the liquid into the dry ingredient mixture and mix together until just moist (it will still be lumpy - that's ok)
  7. Gently fold in the raspberries and pecans
  8. Spoon the batter into the muffin cups
  9. Bake for approximately 20 minutes or until a knife or toothpick comes out clean.
  10. Let stand for five minutes before removing from the pan
  11. Serve warm with a dollop of butter or creamcheese
The raspberries I used were very ripe and despite trying to be gentle when I folded them into the batter, they broke apart. I didn't mind - it infused a nice raspberry flavour throughout the entire muffin. If you prefer a more powerful burst of raspberry flavour, I suggest using frozen raspberries. I like them both ways!
Recipe by Eyes Bigger Than My Stomach at https://www.melissahartfiel.com/2013/08/06/raspberry-pecan-muffins/