Print

Raspberry Oatmeal Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously fluffy muffins filled with juicy raspberries and hearty rolled oats, perfect for breakfast or a snack.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 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
  • Zest from 1 lemon
  • 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℉ (190℃). Prepare muffin liners in a muffin pan.
  2. Combine the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cornstarch in a mixing bowl. Mix them well and set aside.
  3. Rub the lemon zest into the sugar in a separate bowl to enhance the aroma.
  4. Whisk the buttermilk, oil, eggs, and vanilla together until smooth in another bowl.
  5. Fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  6. Add the raspberries into the batter and gently fold them in.
  7. Scoop the batter into the lined muffin cups, filling them about three-quarters full. Top with extra raspberries if desired.
  8. Bake for about 18 to 20 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Allow the muffins to cool slightly before transferring them to a wire rack to cool completely.

Notes

To prevent the raspberries from sinking, lightly coat them in flour before folding into the batter. Store leftover muffins in an airtight container for up to 2 days.

Nutrition

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