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Raspberry Oatmeal Muffins

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Delightful muffins blending tangy raspberries and hearty oats, perfect for breakfast or a snack.

Ingredients

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  • 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 to prevent sticking.
  2. Mix together the flour, rolled oats, baking powder, baking soda, salt, and cornstarch until well combined.
  3. Combine the lemon zest and sugar in a large bowl, whisking until it becomes fragrant.
  4. Add the eggs, vanilla, oil, and buttermilk to the sugar mixture, then whisk until smooth and fully blended.
  5. Fold the dry mixture into the wet ingredients gradually, mixing gently until just combined. Be careful not to overmix.
  6. Gently fold in the raspberries until evenly distributed throughout the batter.
  7. Scoop the batter into the muffin liners, filling each cup about two-thirds full. Top with extra raspberries for decoration.
  8. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before enjoying.

Notes

Ensure your ingredients are at room temperature for optimal mixing. Store leftovers in an airtight container at room temperature for 2-3 days.

Nutrition

Keywords: muffins, raspberry, breakfast, oatmeal, baking

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