This easy raspberry muffins recipe includes oats, buttermilk, and lemon zest. Enjoy these fruity muffins topped with turbinado sugar for a delicious breakfast treat! Perfect results every single time.
Summer berries are, without a doubt, one of my favorite fruits.
They are delicious on their own, or can be easily transformed into the best ricotta cheesecake topping. You can also layer them with ricotta for a refreshing strawberry ricotta dessert or incorporate them into baked goods.
The possibilities are truly endless!
Today, we’re using these small fruits to enhance a simple buttermilk oat batter to create an easy raspberry muffins recipe you’ll want to make over and over again.
When served warm, these moist and tender muffins turn the raspberries jammy with a subtle crunch.
Whether you enjoy them for breakfast, a snack, or a dessert, these muffins are sure to become a household favorite. And the best part? You won’t believe how easy they are to make!
Ingredients
- Old-fashioned oats: Add hearty texture and fiber.
- Buttermilk: Provides tanginess and helps achieve a moist crumb.
- All-purpose flour: Forms the base for the muffin batter.
- Baking powder and baking soda: Leavening agents for a fluffy texture.
- Salt: Enhances flavors and balances the sweetness.
- Brown sugar: Adds sweetness and moisture.
- Egg: Binds the ingredients together.
- Vegetable oil: Adds moisture to the muffins.
- Vanilla extract: Provides aromatic flavor.
- Lemon zest: Adds brightness and complements the raspberries.
- Raspberries: Juicy berries that become jammy when baked.
- Turbinado (raw) sugar: As an option, sprinkle on muffin tops for a crunchy texture and a little extra sweetness.
Instructions
Let’s begin by preheating the oven to 425°F (220°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.
Rinse 1 cup of fresh raspberries. Pat them dry with tea towels to remove the excess moisture. Set aside.
- Let’s soak 1 cup of old-fashioned oats in 1 cup of room-temperature buttermilk. Set aside for 20 minutes.
- Let’s measure out the dry ingredients and whisk together: 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. 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.
- Reduce the heat to 400°F (200°C). Bake for 20-24 minutes or until the top bounces back when lightly touched.
Remove from heat. Gently lift 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 the oven to 425°F (220°C) and then reduce the temperature to 400°F (200°C) when you put the muffins in to bake. This method can help achieve a better texture and appearance for your raspberry muffins.
- Do not skip the step of soaking the oats, as this will contribute immensely to these fruit muffins’ soft, tender crumb.
- 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 them and transferring them 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
Recipe inspiration
I’m sure you have all heard 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 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 made 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.
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
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Ingredients
- 1 cup old-fashioned oats
- 1 cup buttermilk or sour milk, room temperature
- 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, room temperature
- 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 425°F (220°C). 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.
- Reduce the heat to 400°F (200°C). Bake for 20-24 minutes or until the top bounces back when lightly touched.
- Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.
Video
Notes
- Use room temperature ingredients to properly combine the wet ingredients together.
- Preheat the oven to 425°F (220°C) and then reduce the temperature to 400°F (200°C) when you put the muffins in to bake. This method can help achieve a better texture and appearance for your raspberry muffins.
- 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.
Nutrition
I originally published this post on September 9, 2020, and republished it on July 9, 2024, with updated content, photos and a video. Thanks for sharing.
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Karen Hantsche
Thanks, Maria! I used raisins instead of fresh berries, and I love the recipe!
Maria
How wonderful Karen! Thanks for sharing!
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.