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Raspberry Oatmeal Muffins

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Delicious and moist muffins combining oats and juicy raspberries, perfect for breakfast or a snack.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 1/2 tsps baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 3/4 cups white sugar
  • Lemon zest from 1 lemon (about 1 tbsp)
  • 1 cup buttermilk (room temperature)
  • 1/2 cup oil
  • 2 large eggs (room temperature)
  • 1 tbsp vanilla
  • 1 1/2 cups raspberries (+ extra to decorate)

Instructions

  1. Preheat your oven to 375℉ and line a muffin tin with liners to keep them from sticking.
  2. Mix together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cornstarch until well combined.
  3. Combine the lemon zest with the white sugar in a large mixing bowl and whisk until fragrant and blended.
  4. Add in the eggs, vanilla, oil, and buttermilk to the sugar mixture. Whisk together until smooth and well combined.
  5. Fold the dry mixture into the wet mixture using a spatula, being careful not to overmix. Gently add the raspberries, folding them in until just combined.
  6. Scoop the batter into the muffin liners, filling them about two-thirds full, and top with extra raspberries for decoration.
  7. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before enjoying.

Notes

Ensure buttermilk is at room temperature for best results. These muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/raspberry-oatmeal-muffins-2/