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Raspberry Oatmeal Muffins

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These delicious Raspberry Oatmeal Muffins combine the fruity burst of juicy raspberries with hearty rolled oats, making for a tender, moist treat perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides the structure for the muffins.
  • 1 cup rolled oats Adds fiber and a hearty texture.
  • 1.5 tsps baking powder Helps the muffins rise.
  • 1 tsp baking soda Works with buttermilk to enhance rise.
  • 0.25 tsps salt Balances sweetness and enhances flavor.
  • 1 tbsp cornstarch Improves texture, making muffins tender.
  • 0.75 cups white sugar Sweetens the muffins.
Wet Ingredients
  • 1 tbsp lemon zest Adds bright, citrusy flavor.
  • 1 cup buttermilk (room temperature) Contributes moisture and tanginess.
  • 0.5 cups oil Keeps muffins moist; can use vegetable or canola.
  • 2 large eggs (room temperature) Binds ingredients and adds richness.
  • 1 tbsp vanilla Enhances overall flavor.
Filling
  • 1.5 cups raspberries (+ extra to decorate) Provides juicy bursts of flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F and line a muffin tin with liners.
  2. In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, and cornstarch.
  3. In a large bowl, mix the lemon zest and sugar until well combined.
  4. Add the eggs, vanilla, oil, and buttermilk to the sugar mixture. Whisk until smooth.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Gently fold in the raspberries, ensuring even distribution.
  7. Scoop the batter into the muffin liners, filling each about two-thirds full. Top with extra raspberries.
Baking
  1. Bake in the preheated oven for 25-35 minutes, or until a toothpick comes out clean. Let cool before enjoying.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 8g

Notes

Make sure your eggs and buttermilk are at room temperature for better mixing. Store leftovers in an airtight container for up to three days, or refrigerate for up to a week.

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