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Raspberry Oatmeal Muffins

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Delightful and fluffy muffins bursting with tart raspberries and a hint of lemon zest, perfect for breakfast or a quick snack.

Ingredients

Scale
  • 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
  • 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

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
  2. Mix together the flour, oats, baking powder, baking soda, salt, and cornstarch in a medium bowl until evenly combined.
  3. Combine the lemon zest and sugar in a large bowl, whisking until blended well.
  4. Add the eggs, vanilla, oil, and buttermilk to the sugar mixture, whisking until smooth and well combined.
  5. Fold the dry mixture into the wet mixture gradually, mixing just until combined to avoid overmixing.
  6. Gently fold in the raspberries, ensuring they’re evenly distributed throughout the batter.
  7. Scoop the batter into the muffin liners, filling them about two-thirds full, and top with extra raspberries for a beautiful finish.
  8. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra moist muffins, do not overmix the batter; it’s okay for a few lumps to remain. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze completely cooled muffins for up to 3 months.

Nutrition

Keywords: muffins, raspberry muffins, oatmeal muffins, breakfast recipes, quick snacks

Find it online: https://recipehappy.com/raspberry-oatmeal-muffins-2/