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Recipes // Desserts // Goat Cheese Raspberry Muffins with Walnuts

Goat Cheese Raspberry Muffins with Walnuts

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Dede Wilson For Bakepedia

Ingredients:

  • 2 cups white whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 3/4 cup firmly packed light brown sugar
  • 1 cup buttermilk, preferably low fat, at room temperature
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon orange zest, prepared with a Microplane
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh or frozen raspberries
  • 1/3 cup finely chopped walnuts
  • 3/4 cup crumbled soft goat cheese (about 5 ounces), such as Montrachet
  • 2 tablespoons raw sugar, optional

Position rack in center of oven. Preheat oven to 425°F. Line 12 muffin cups with paper liners or coat with nonstick spray.

Directions:

  1. Whisk together flour, baking powder, baking soda and salt in a large bowl.
  2. Make a well in the center and set aside.
  3. Whisk together eggs and brown sugar until combined.
  4. Add buttermilk, olive oil, orange zest and vanilla and whisk until smooth.
  5. Add the wet ingredients to the dry ingredients and stir with a large silicone spatula until just combined. Fold in berries and walnuts.
  6. Spoon about half the batter into the prepared muffin cups (you can do this by eye).
  7. Place about 1 heaping teaspoon of the goat cheese filling in the center of each muffin, and top with the remaining batter to enclose the goat cheese.
  8. Sprinkle turbinado sugar on top of muffins, if using. (You don’t need it for sweetness but it adds a sparkle and a bit of crunch).
  9. Bake the muffins for about 12 to 15 minutes or until the tops spring back when gently pressed.
  10. The edges will be golden brown and will just be starting to come away from the pan.
  11. Cool in pan on rack for about 3 minutes, then unmold to rack to cool further, placing the muffins upright.
  12. Muffins are wonderful slightly warm and best served the day they are made. 
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