I’ve reached a point in my life where one of the great joys, truly, is waking up after my husband and finding out that the coffee is already made and waiting for me. Having a steaming cup (with plenty of cream) at my fingertips as soon as I get downstairs? Heavenly. And yes, I know that you can program your coffee machines to be ready at a certain time, but we’re borderline coffee snobs and like to grind coffee beans fresh every day. I swear, it does taste better that way. Okay, now that I’ve revealed myself to be both lazy and coffee pretentious, let me share the recipe for these beautiful raspberry oatmeal muffins! Because the only thing better than coffee waiting for you is one of these hearty, delicious, red-rippled, just-sweet-enough muffins to go with it.
This weekend was a baking frenzy over here. The week before, I decided it was a good idea to take my kids and the dog with me on a trip up north while my husband was out of town. Five days, lots of swim time, and one trip to the emergency vet later, and we were home and I was exhausted. And behind on baking projects. So after a good night’s sleep and with my husband back in town and watching the kids, I whipped up a bunch of baked goodness with all of late summer’s best fruit. First up are these raspberry oatmeal muffins, which are hearty enough for breakfast and just sweet enough to be a treat. Plus the fuchsia ripples of raspberry make them as pretty as they are tasty.
I went through a bunch of iterations of this recipe before landing on this final version. I thought about grinding up the oats in the food processor to make oat flour, or maybe trying to cut down on the butter to make these a little healthier, or mixing in some other spices instead of trusty cinnamon. But at the end of the day I wanted the hearty texture that the oats bring, I like cinnamon and raspberry together, and I decided to cut down on the amount of sugar rather than try and replace the butter. I think that the end result is a pretty fantastic little breakfast muffin, with plenty of tart raspberry flavor cut just slightly by the brown sugar. And letting the oats sit in buttermilk for twenty minutes before adding them to the mix made sure that the batter was thick enough to support the raspberries so they didn’t all fall to the bottom.
If you have a little time on a weekend or weeknight, this a great recipe to make ahead so that you have a grab-and-go breakfast ready for you in the morning. And I can vouch that my kids liked them just fine, and asked for them for both breakfast and afternoon snack. Everybody wins!
- 1 cup old-fashioned oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup (1 stick) unsalted butter, melted and cooled
- ⅓ cup brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 6 oz fresh raspberries, roughly chopped
- Place the oats and buttermilk in a bowl and let sit for 20-30 minutes.
- Preheat the oven to 375°F. Butter a muffin tin or line it with cupcake liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the melted butter, egg, brown sugar, and vanilla until smooth.
- Pour the butter mixture into the dry ingredients and stir gently to combine. Add the oat mixture and stir gently again, being careful not to overmix. Gently stir in the raspberries.
- Pour the batter evenly into the muffin tins and bake until just golden brown, 20-22 minutes. Let cool in the pan for a few minutes before removing.