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Raspberry Oatmeal Muffins

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These raspberry oatmeal muffins combine a soft, moist texture with tart raspberry flavor and the chewiness of rolled oats, making them a perfect breakfast treat or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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 heartiness and texture to the muffins.
  • 1.5 tsps baking powder Helps the muffins rise and become fluffy.
  • 1 tsp baking soda Adds leavening and helps with browning.
  • 0.25 tsp salt Enhances the flavors in the muffins.
  • 1 tbsp cornstarch Contributes to a tender texture.
  • 0.75 cups white sugar Sweetens the muffins and balances the tartness of the raspberries.
Wet Ingredients
  • 1 cup buttermilk (room temperature) Adds moisture and a slight tang.
  • 0.5 cups oil Keeps the muffins moist and tender.
  • 2 large eggs (room temperature) Binds the ingredients together and adds richness.
  • 1 tbsp vanilla Adds warmth and depth of flavor.
Fruits
  • 1.5 cups raspberries (+ extra to decorate) Provides tartness and moisture.
  • 1 piece lemon zest from 1 lemon Provides a bright, fresh flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare muffin liners in a muffin pan.
  2. In a mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cornstarch. Mix well and set aside.
  3. In a separate bowl, rub the lemon zest into the sugar to bring out the oils and enhance the flavor.
  4. In another bowl, whisk the buttermilk, oil, eggs, and vanilla together until smooth and fully combined.
Baking
  1. Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix to ensure light and fluffy muffins.
  2. Carefully add the raspberries into the batter and gently fold them in, distributing them evenly without breaking them up too much.
  3. Scoop the batter into the lined muffin cups, filling them about three-quarters full. If desired, top with extra raspberries for a decorative touch.
  4. Bake for 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  5. Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 10g

Notes

To keep these muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to three months. Consider adding nutmeg or cinnamon for a warm, spicy twist. For a nutty flavor, mix in some chopped nuts along with the raspberries.

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