Berry-licious Nut Muffins

1 Hour 55 Minutes24 People

This recipes yields enough food for an average of 24 portions.



  • 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.