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Raspberry Oatmeal Muffins

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Delightful Raspberry Oatmeal Muffins brimming with juicy raspberries and wholesome oats. Perfect for breakfast or a snack!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 3/4 cup 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 all-purpose flour, rolled 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 in a separate bowl to enhance the aroma.
  4. Whisk together the buttermilk, oil, eggs, and vanilla until smooth in another bowl.
  5. Fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix.
  6. Add the raspberries into the batter and gently fold them in.
  7. Scoop the batter into the lined muffin cups, filling them about three-quarters full, and top with extra raspberries if desired.
  8. Bake for 18 to 20 minutes, or until golden brown and a toothpick comes out clean.
  9. Allow to cool slightly before transferring the muffins to a wire rack to cool completely.

Notes

Ensure the buttermilk is room temperature for better mixing. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: raspberry muffins, oatmeal muffins, breakfast recipes, baking, healthy muffins

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