Raspberry Oatmeal Muffins
Prep time
Cook time
Total time
These simple raspberry oatmeal muffins are hearty and just sweet enough to be both breakfast and a treat. *Note: If you like a sweeter muffin, you can increase the brown sugar to ⅔ cup
Serves: 12 muffins
  • 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
  1. Place the oats and buttermilk in a bowl and let sit for 20-30 minutes.
  2. Preheat the oven to 375°F. Butter a muffin tin or line it with cupcake liners.
  3. 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.
  4. 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.
  5. 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.
Recipe by Today We Bake at https://www.todaywebake.com/raspberry-oatmeal-muffins/