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Raspberry Oatmeal Muffins

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Delicious muffins that combine the chewiness of rolled oats with tart raspberries and a hint of lemon zest.

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
  • 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 prepare muffin liners in a muffin pan.
  2. Combine the flour, oats, baking powder, baking soda, salt, and cornstarch in a mixing bowl. Mix well and set aside.
  3. Rub the lemon zest into the sugar to release its essential oils in a separate bowl.
  4. Whisk together the buttermilk, oil, eggs, and vanilla until well combined in another bowl.
  5. Fold the wet ingredients into the dry ingredients until just combined. Be careful not to over-mix.
  6. Add the raspberries into the batter, folding gently to avoid breaking them.
  7. Scoop the batter into the lined muffin cups, filling them about three-quarters full. Top with extra raspberries if desired.
  8. Bake for 18 to 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool slightly before transferring them to a wire rack.

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week. They also freeze well for up to 3 months.

Nutrition

Keywords: raspberry muffins, oatmeal muffins, healthy breakfast, baked goods, snack

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