JBB Recipe of the Week: Raspberry Walnut Sour Cream Muffins with Sweet Lemon Whipped Butter

Fibermaxxing has officially entered the muffin tin! 🧁

Sweet treats are another opportunity to work toward your high-fiber goals, and these Raspberry Walnut Sour Cream Muffins understood the assignment.

Juicy raspberries and crunchy walnuts pair with just better.® prebiotic fiber to deliver 5 grams of added prebiotic fiber in every muffin. Sour cream creates a soft, tender crumb, and whipped lemon butter made with just better.® allulose adds bright citrus flavor and functional sweetness.

Perfect for an afternoon treat or any time your day calls for a little something sweet. 

What Is Fibermaxxing?

Fibermaxxing is the practice of intentionally adding fiber throughout the day and working toward a consistent daily goal. At JUST BETTER BRANDS, we encourage everyone to aim for 30 grams of fiber each day through fiber-rich foods and a gentle supplement when needed.

Every meal and snack is an opportunity to add a few more grams, including sweet treat time!

Ready to learn more? Visit the just better.® Fibermaxxing Info Vault for dietitian-backed education, practical tips, and fibermaxxed recipes to help you reach your daily goal.

EXPLORE THE FIBERMAXXING INFO VAULT

Raspberry Walnut Sour Cream Muffins 

Makes: 12 muffins

Ingredient

1½ cups all-purpose flour

¾ cup just better.® prebiotic fiber

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter, melted and slightly cooled

2 large eggs

1 cup sour cream

⅓ cup milk

1 teaspoon vanilla extract

1 tablespoon finely grated lemon zest

1¼ cups fresh or frozen raspberries (do not thaw if frozen) 

½ cup chopped walnuts

Additional chopped walnuts for topping, if desired

Instructions

Step 1: Prepare the Muffin Pan

Preheat the oven to 375°F.

Line a 12-cup muffin pan with paper liners or lightly coat each cup with cooking spray.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, just better.® prebiotic fiber, baking powder, baking soda, and salt.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the sugar and melted butter.

Add the eggs, sour cream, milk, vanilla extract, and lemon zest. Whisk until smooth and fully combined.

Step 4: Make the Batter

Add the dry ingredients to the wet ingredients. Stir gently until just combined. The batter will be thick.

Fold in the raspberries and chopped walnuts, taking care not to break up the berries.

Step 5: Fill the Muffin Pan

Divide the batter evenly among the 12 prepared muffin cups. Sprinkle additional chopped walnuts over the tops, if desired.

Step 6: Bake

Bake for 20 to 24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. 

Sweet Lemon Whipped Butter Ingredients

½ cup unsalted butter, softened

3 just better.® allulose stick packs

3 Tablespoons of just better.® prebiotic fiber 

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

½ teaspoon vanilla extract

Pinch of salt

Instructions

Add the softened butter, just better.® allulose, just better.® prebiotic fiber, lemon zest, lemon juice, vanilla extract, and salt to a small mixing bowl.

Using a hand mixer, whip for 2 to 3 minutes, scraping down the sides of the bowl as needed, until light and creamy.

Serve immediately with the Raspberry Walnut Sour Cream Muffins or store in an airtight container in the refrigerator. Allow refrigerated butter to soften at room temperature before serving.

Fibermaxx Your Sweet Treats

Fibermaxxing sure can be sweet!

Each muffin provides ~6 g+ of added prebiotic fiber from just better.® Raspberries and walnuts bring additional food-first fiber, and a swipe of whipped lemon butter made with just better.® allulose adds bright, functional sweetness.

One batch. Twelve muffins. That’s baking just better.®!