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.
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