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.
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!
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.
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.
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.
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.
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
Yes. If using, there is no need to thaw. Add them straight to the batter and fold gently to combine.
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.
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.
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.
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 Recipe
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.
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.
Kylie
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?
Maria
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!
Carol
Love these muffins. They are not real sweet which lets the flavor of the fruit come through.
Maria
So thrilled to read you enjoyed these muffins. Thanks Carol.
Colette
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!
Maria
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 ♥
Chris
Excellent recipe
Maria
Thanks so much Chris, appreciate it!
Patti
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?
Maria
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.