Raspberry Oat Muffins
Bursting with juicy raspberries and hearty oats, these Raspberry Oat Muffins are a wholesome treat perfect for breakfast or an afternoon snack. With a tender crumb and subtle hints of cinnamon, each muffin strikes the perfect balance between sweet and tangy. Made with a blend of buttermilk for moisture and brown sugar for a caramel-like richness, this recipe combines simplicity and flavor in every bite. The inclusion of rolled oats adds a delightful texture while keeping these muffins satisfying and nutritious. Ready in just 35 minutes, these easy-to-make muffins are both kid-friendly and ideal for on-the-go mornings. Whether served warm with a touch of butter or enjoyed as-is, these homemade Raspberry Oat Muffins are bound to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 1 tablespoon Unsalted butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-hole muffin tin with unsalted butter or line with paper muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Take care not to overmix; some lumps are fine.
Gently fold in the fresh raspberries, ensuring they are evenly distributed but not crushed.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin tin, filling each cavity about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Raspberry Oat Muffins!
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 153.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 467 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
