Three Grain Raspberry Muffins
Bursting with wholesome flavor and irresistible freshness, these Three Grain Raspberry Muffins combine hearty whole wheat flour, cornmeal, and rolled oats into a deliciously textured treat that’s as nutritious as it is satisfying. Sweetened naturally with honey and studded with juicy fresh raspberries, these muffins strike the perfect balance between indulgence and health. The addition of buttermilk ensures a tender crumb, while a touch of vanilla adds warm, aromatic depth. Ready in just 35 minutes, this easy recipe is perfect for breakfast on-the-go, afternoon snacks, or even a light dessert. Packed with fiber and wholesome grains, these muffins are a must-try for anyone seeking a healthy, homemade baked good that doesn’t sacrifice flavor. Enjoy them warm out of the oven or save them for later—they’re delicious either way!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Cornmeal
- 0.5 cup Rolled oats
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Honey
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1 cup Fresh raspberries
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the wells with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, rolled oats, baking powder, baking soda, and salt.
In a medium bowl, mix the melted butter, honey, eggs, vanilla extract, and buttermilk until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the raspberries into the batter, being cautious to not crush them too much.
Divide the batter evenly among the 12 muffin cups, filling each about three-fourths full.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 373.9 g | 136% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 117.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 460 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1437 mg | 31% | |
*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.
