Berry-licious Nut Muffins

Berry-licious Nut Muffins

With raspberries, pecans, cinnamon and oats, it’s berry-licious! See what we did there?




1 hr 30 min

Cook Time

25 min



  • 4 large eggs
  • 2 cups Borden Original Sour Cream
  • 1 teaspoon vanilla extract
  • 10 tablespoons (1¼ sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups raspberries
  • ½ cup chopped pecans


  • 3 tablespoons butter
  • ¼ cup packed light brown sugar
  • ¼ cup old-fashioned rolled oats
  • ¼ cup flour
  • 1 teaspoon cinnamon


In a large bowl, beat the eggs with the sour cream until thoroughly combined. Stir in vanilla extract. In a medium-size saucepan, over medium heat, melt the butter and brown sugar. Cool slightly, and then beat this mixture into the egg mixture. Stir in oats. Combine flour, baking soda, baking powder, salt and cinnamon. Fold dry ingredients into the egg mixture and then, very gently, fold in the berries and chopped pecans. Chill the mixture for one hour.

Preheat the oven to 350 degrees.

Line two 12-cup muffin tins with paper liners. Fill the muffin cups ⅔ full. In a small bowl, combine topping ingredients with a fork. Sprinkle over muffin batter. Bake the muffins for 15 to 20 minutes, or until the edges are medium brown and the tops are firm. Cool for five minutes; then remove the muffins and finish cooling them on a rack. 

Nutrition Facts

Weight g

Calories 0
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A — Vitamin C —
Calcium — Iron —
Sour Cream 16oz

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