Sweeten up your mornings with these delicious Raspberry Oatmeal Muffins! They’re soft and fluffy muffins full of hearty oats and fresh, sweet raspberries. They come together in one bowl with simple, everyday ingredients, and are perfect for breakfast, brunch, or a sweet treat after dinner!
These easy raspberry oatmeal muffins are delicious, hearty, and so simple to bake! They use fresh raspberries, but you can also use frozen, making them a year-round treat.
They’re soft muffins that get baked in tulip liners for that extra height. They look and taste like they came straight from a bakery.
I love baking oatmeal muffins with fresh fruit. They're wholesome and work great as a healthier grab-and-go snack. I like to meal prep these ahead of time for the week so I can enjoy them whenever I get hungry!
Step by step instructions
Here is how to make and bake these Raspberry Oatmeal Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1: Mix dry ingredients. In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.
Step 2: Mix lemon zest and white sugar. In a large bowl, add the white sugar and lemon zest. Combine together with your fingers for about a minute to release the lemon fragrances and taste.
Step 3: Add in wet ingredients. Whisk in the eggs, vanilla, oil, and buttermilk until well combined, scraping the bowl when needed.
Step 4: Mix together. Combine the dry and wet ingredients together gently with a spatula until almost completely combined. Then fold in the raspberries a few times.
Step 5: Scoop into liners. Fill the liners halfway in tulip liners, or all the way if using regular liners. Add extra raspberries and sprinkle white sugar on top (optional).
Step 6: Bake. The muffins bake for 25-35 minutes or until a toothpick inserted in the middle of the muffins come out dry. Allow to cool, and enjoy!
FAQ
How do I store these muffins?
These muffins are best enjoyed within the first few days. Keep them in an airtight container for up to 4 days on the counter, or in the refrigerator for up to 1 week.
Can I use frozen raspberries?
Yes! Frozen raspberries work in this recipe. Don’t thaw them. Add them frozen into the batter, mix, and immediately scoop and bake.
Can I freeze these muffins?
Yes! Once cooled, wrap them in plastic wrap or place in a freezer-safe bag. They may be frozen for up to 2 months.
When ready to eat, thaw at room temperature or warm up in the oven at 300°F for 10 minutes to soften them up.
Do I have to add the lemon zest?
No, but it adds so much flavor and pairs really well with the raspberries, so I highly recommend if you can!
Do I have to add oats?
In this recipe, yes. If you’re looking for an oatless version, check out my raspberry lemon muffins.
How do I keep the raspberries from sinking?
I like to break them into smaller pieces, and also add a bit of plain batter to the bottom of the muffin liners before scooping batter with raspberries. This helps the raspberries not sink to the bottom.
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Raspberry Oatmeal Muffins
Ingredients
- 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
- Lemon zest from 1 lemon about 1 tbsp
- 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
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners (8 tulip OR 12 regular) and set aside. Zest 1 lemon for later.Lemon zest from 1 lemon
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.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
- In a large bowl, add the lemon zest and white sugar. With your fingers, rub together and combine them for about a minute to release the lemon oils and fragrances.3/4 cups white sugar, Lemon zest from 1 lemon
- Add in the eggs, vanilla, oil, and buttermilk, Whisk together until well combined.1 cup buttermilk*, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla
- Combine the dry and wet ingredients together gently with a spatula until almost completely combined. Then add in the raspberries and mix a few more times until combined. Don’t over-mix!1 1/2 cups raspberries*
- Scoop the batter evenly between the liners (about halfway full in tulip liners and all the way full in regular ones). Add extra raspberry pieces and sprinkle a bit of white sugar on top (optional).
- Bake for 25-35 minutes or until a toothpick inserted in the middle comes out clean. I would start checking around the 20 minute mark. Mine took 30 minutes total.
- Allow to cool, and enjoy! These muffins are such a hearty treat!
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