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Raspberry Oatmeal Muffins

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Delightful Raspberry Oatmeal Muffins made with chewy oats and juicy raspberries, perfect for breakfast or a 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
  • 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

  1. Preheat your oven to 375°F and line a muffin tin with liners.
  2. Mix together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and cornstarch until well combined.
  3. Combine the lemon zest with the white sugar in a large mixing bowl and whisk until fragrant.
  4. Add the eggs, vanilla, oil, and buttermilk to the sugar mixture, whisking until smooth.
  5. Fold the dry mixture into the wet mixture using a spatula. Be careful not to overmix.
  6. Gently add the raspberries and fold until just combined, taking care not to break them.
  7. Scoop the batter into the muffin liners, filling them about two-thirds full. Top each muffin with extra raspberries.
  8. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before enjoying.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.

Nutrition

Keywords: muffins, raspberry, oatmeal, breakfast, baking

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