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    Home » Baked Goods » Raspberry Muffins Recipe with Oats

    Raspberry Muffins Recipe with Oats

    September 9, 2020 , Updated May 28, 2021 Maria 10 Comments

    Jump to Recipe
    Raspberry Muffins on a wicker basket.

    Moist and flavorful, this easy recipe for Raspberry Muffins with oats and buttermilk is great for breakfast, brunch or an afterschool snack. Perfect results every single time.

    A few raspberry muffins in a wicker basket.
    Jump to:
    • Introduction
    • Instructions
    • Tips
    • FAQ
    • More fruit muffin recipes
    • Recipe inspiration
    • Recipe

    Introduction

    Summer berries are, without a doubt, tasty to eat on their own, but they are also delicious in fruit desserts and baked goods. 

    Whether you are using blackberries to top off your crostata, blueberries to make scones, muffins, or a cake, macerated strawberries to top off your pancakes and waffles, or combining them with ricotta for a refreshing parfait, they are sure to enhance any baked goods or summer desserts. 

    Today, we are adding raspberries to a simple buttermilk oat muffin recipe. When these moist muffins with a tender crumb are served warm, the raspberries become jammy and have a subtle crunch.

    You are going to love them and you won’t believe how easy they are to make! 

    A basket of raspberry muffins.

    Instructions

    Let’s begin by preheating the oven to 400°F (200°C). 

    Place the oven grate in the middle of the oven.

    Grease or line a 12-cup muffin pan with paper liners. Set aside for now.

    Oats soaking in buttermilk.

    Next, let’s soak 1 cup of old-fashioned oats in 1 cup of room temperature buttermilk. Set aside for 20 minutes. 

    While waiting, properly rinse 1 cup of fresh raspberries. Pat them dry with tea towels to remove the excess moisture. Set aside. 

    Let’s measure out the dry ingredients and whisk them properly together.

    More specifically, 1 cup (142 grams) of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ cup brown sugar. Set aside.

    The raspberries along with the wet and dry ingredients in separate bowls.

    After the oats have soaked for 20 minutes, add one egg (lightly whisked), ¼ cup of vegetable oil, 1 teaspoon of vanilla extract and the zest of ½ an organic lemon. Make sure to whisk these ingredients together properly.

    Add the wet ingredients to the dry ingredients and mix only until moistened.

    Raspberries being incorporated in the batter.

    Then add ¾ cup raspberries and fold gently together. Just a few stirs. 

    Fill muffin liners ¾ full.

    Divide the leftover raspberries (¼ cup) evenly on the top of each muffin.

    As an optional step, sprinkle with turbinado sugar. You need about 1 tablespoon in total. 

    Bake for 20-24 minutes or until top bounces back when lightly touched. 

    Raspberry muffins cooling off on a wire rack.

    Remove from heat. Gently lift out the freshly baked raspberry muffins and transfer them to a wire rack to cool off.

    Tips

    • Use room temperature ingredients to combine the wet ingredients properly. 
    • Preheat your oven. 
    • Do not skip the step of soaking the oats, as this will contribute immensely to the soft, tender crumb of these fruit muffins.
    • Whisking the dry ingredients together is important to distribute the leavening agents properly. This prevents large air tunnels in the finished product.
    • To avoid soggy muffins, cool them for only 1-2 minutes in the tin before removing and transferring to a wire rack to cool completely. 
    • Sprinkling turbinado sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. This is optional. 

    FAQ

    Can I use frozen berries?

    Yes. If using, there is no need to thaw. Add them straight to the batter and fold gently to combine.

    How do I test a muffin for doneness?

    One method is to insert a wooden skewer in the center of the muffin. If it comes out clean, they are properly baked. 
    Another method is to press the muffin top gently with your fingertips, and if it springs back, they are done.  

    How do I remove muffins from the tin?

    Allow the muffins to cool in the pan for just a couple of minutes before gently loosening the edges with a butter knife, lifting them from the tin and transferring them to a wire rack to cool completely. 

    Can I freeze these muffins?

    Muffins freeze well for up to one month. Wrap them individually in plastic wrap and place them in a freezer bag or container. When ready to consume, thaw overnight at room temperature and heat up in the oven. 

    More fruit muffin recipes

    If you enjoy muffin recipes made with fruit, you must try these apple muffins, with chunks of apple goodness. Another family favorite are these orange muffins.

    A close up photo of fruit muffins in a basket.

    Recipe inspiration

    I’m sure you have all heard of the saying “if it ain’t broke, don’t fix it”.

    Well, I applied this principle to my oat muffin recipe. More specifically, I replaced the blueberries with raspberries and played around with the spices. 

    If you have been following me on Instagram, you know that I have a few raspberry bushes growing in my backyard. 

    We had a wonderful summer this year and as a result, the plants just flourished. As a result, I was able to make these fresh raspberry muffins weekly.

    I was also able to freeze a couple of bags worth by following the same method I use when freezing strawberries. 

    Do you have a favorite raspberry recipe? I would love to hear about it! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this raspberry muffin recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Raspberry muffins in a wicker basket.

    Raspberry Muffins Recipe

    Simple, wholesome oat muffins…bursting with raspberries.
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 24 minutes
    Total Time: 34 minutes
    Servings: 12 servings
    Calories: 162kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 cup old-fashioned oats
    • 1 cup buttermilk or sour milk
    • 1 cup all-purpose flour 142 grams
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup brown sugar lightly packed
    • 1 egg lightly beaten
    • ¼ cup vegetable oil
    • 1 teaspoon vanilla extract pure
    • zest of ½ lemon
    • 1 cup raspberries rinsed and dried, separated
    • 1 tablespoon turbinado (raw) sugar

    Instructions

    • Preheat the oven to 400℉/200℃. Position rack to middle.
    • Paper line or grease 12 muffin cups.
    • Combine oats and buttermilk in a small bowl. Let stand for 20 minutes while preparing other ingredients.
    • In a large mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk together. Set aside.
    • Add beaten egg, oil, vanilla extract and lemon zest to oat mixture. Mix well.
    • Add oat mixture all at once to the dry ingredients. Stir just until moistened.
    • Gently fold in about ¾ cups of the raspberries.
    • Fill muffin liners ¾ full.
    • Divide the leftover raspberries evenly on the top of each muffin.
    • OPTIONAL: Sprinkle with turbinado sugar.
    • Bake for 20-24 minutes or until top bounces back when lightly touched.
    • Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    • Use room temperature ingredients to properly combine the wet ingredients together. 
    • Preheat your oven. 
    • Do not skip the step of soaking the oats as this will contribute immensely to the soft, tender crumb of these fruit muffins.
    • Whisking the dry ingredients together is important to properly distribute the leavening agents. This prevents large air tunnels in the finished product.
    • To avoid soggy muffins, cool them for only 1-2 minutes in the tin before removing and transferring to a wire rack to cool completely. 
    • Sprinkling turbinado sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. This is optional. 
     
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe lightly adapted from Robin Hood

    Nutrition

    Calories: 162kcal | Carbohydrates: 24g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 172mg | Potassium: 129mg | Fiber: 2g | Sugar: 10g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Kylie

      October 07, 2022 at 9:56 pm

      I am thinking of making this recipe but don’t have buttermilk and I’m trying to find a recipe that has the ingredients I have at home plus one with Greek yoghurt as I have a huge tub I need to find a use for so I am wondering if I could substitute this for Greek yoghurt? And if it’s too dry maybe top up with milk?

      Reply
      • Maria

        October 07, 2022 at 10:11 pm

        Thanks for your interest, Kylie. From my experience, greek yogurt is a great replacement for buttermilk. Although I have not tried it, you should get good results making this muffin recipe with yogurt. Enjoy!

        Reply
    2. Carol

      March 26, 2022 at 8:23 am

      5 stars
      Love these muffins. They are not real sweet which lets the flavor of the fruit come through.

      Reply
      • Maria

        March 26, 2022 at 11:24 pm

        So thrilled to read you enjoyed these muffins. Thanks Carol.

        Reply
    3. Colette

      July 09, 2021 at 12:51 pm

      5 stars
      Maria, thank you! this is a delicious and easy recipe. The raspberries are little flavour bombs, and the crumb of the muffin is moist with great texture!
      Little note: as I printed the recipe, the description under the title heading has a species of berry is of a different colour… “Simple, wholesome oat muffins…bursting with blueberries.”
      Funnily, when I made the raspberry muffins, I thought to myself, could I use blueberries instead? Thank you again for all the great recipes you post, they are always easy to make, tasty, healthy and nutritious!

      Reply
      • Maria

        July 09, 2021 at 12:59 pm

        Thanks so much for bringing my attention to this. I have updated the recipe card. The truth is that you can add any small fruit to the basic oat muffin mixture… it really is that versatile. Thrilled to read you enjoyed the muffins. Thanks again Colette ♥

        Reply
    4. Chris

      November 17, 2020 at 6:05 am

      5 stars
      Excellent recipe

      Reply
      • Maria

        November 17, 2020 at 9:38 am

        Thanks so much Chris, appreciate it!

        Reply
    5. Patti

      September 11, 2020 at 10:37 am

      5 stars
      These look wonderful, and I love things with oatmeal, but recently became lactose intolerant, any suggestions to substitue milk, I now drink Almond milk. Would yogurt work, and if so how much?

      Reply
      • Maria

        September 11, 2020 at 11:11 am

        Thanks so much for your interest Patti. Sorry to hear about your allergies. Although I have not tried, almond milk should provide great results. I would keep the quantity the same and evaluate the results. The same with yogurt… it is thick enough and should work well as a substitute. Would love to hear about your results if you do decide to try it.

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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