Raspberry Oatmeal Muffins Recipe

I recently made these Fresh Raspberry Muffins that bring together toasted rolled oats, a blend of all purpose and whole wheat flour, melted unsalted butter, two eggs, milk, vanilla, and fresh raspberries. The result is a delightfully moist and intriguing treat that brightens any sunny moment I truly relish every day.

I recently experimented with a recipe that instantly took my taste buds on an adventure. When i first saw the idea of Raspberry Oatmeal Muffins, I knew i had to try it out.

Combining toasted old fashioned rolled oats with both all purpose and whole wheat flours, i was excited to see how the flavor would be enhanced by a hint of buttery sweetness from melted unsalted butter, granulated sugar and vanilla extract. I then mixed in baking powder, baking soda, and a pinch of salt, carefully stirred in eggs and milk, and folded in fresh raspberries (or frozen, thawed) that gave the batter a vibrant burst of flavor.

I love that this small batch recipe challenges you to balance healthy ingredients with that classic muffin bread feel. It quickly became one of my favorite raspberry recipes, and its unique texture and flavor left me wanting more every single time.

Why I Like this Recipe

I like this recipe for several reasons. First, I love how the toasted oats add a nutty crunch and extra flavor that really sets these muffins apart. Second, I appreciate that the mix of all purpose and whole wheat flour gives the muffins a nice balance between light and hearty textures. Third, the fresh raspberries provide a perfect burst of tangy sweetness that reminds me of summer even on a cold day. Lastly, I enjoy that these muffins are super simple to make and adaptable since I can use frozen raspberries if I don’t have any fresh ones handy.

Raspberry Oatmeal Muffins give a hint of summer with those raspberries tucked inside a moist, toasted oatmeal batter. They arent perfect, but in a good way, like they have a homemade feel that makes them extra special. The flavors are real and comforting and i always look forward to enjoying a warm one on a lazy morning.

Ingredients

• Old fashioned rolled oats give fiber, aid digestion, and add a subtle nutty crunch.
• Whole wheat flour adds nutrients and fiber; all purpose flour yields soft, light muffins.
• Granulated sugar sweetens the muffins while balancing the tart raspberries.
• Raspberries bring bright, tangy flavor and natural antioxidants, livening up the muffins.
• Melted butter ensures moist muffins and enriches with a creamy, luscious flavor.
• Eggs bind ingredients and add structure, making muffins fluffy with slight richness.
• Milk moistens the mix and helps develop a tender crumb with a soft texture.
• Vanilla extract boosts sweetness and adds a familiar, comforting aroma.

Ingredient Quantities

• 1 cup old fashioned rolled oats, toasted
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it well.

2. If your oats arent toasted yet, spread 1 cup of old fashioned rolled oats on a baking sheet and toast in the oven for about 5 minutes until fragrant then set aside.

3. In a large bowl, stir together 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and the toasted oats.

4. In another bowl, whisk 1/2 cup unsalted butter (melted), 2 large eggs, 1/2 cup milk and 1 teaspoon vanilla extract until they are nicely combined.

5. Pour the wet mix into the dry ingredients and stir gently until just combined, dont overmix or your muffins might be tough.

6. Carefully fold in 1 cup fresh raspberries (or frozen, thawed), trying not to break them up too much.

7. Spoon the batter into your muffin tin filling each cup about 3/4 full.

8. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for about 5 minutes, then remove them to a wire rack to cool completely.

10. Enjoy your Raspberry Oatmeal Muffins warm or at room temperature as a sweet treat any time!

Equipment Needed

1. Preheated oven set to 375°F
2. Muffin tin (with paper liners or well-greased)
3. Baking sheet (for toasting the oats)
4. One large bowl (for the dry ingredients)
5. One smaller bowl (for the wet ingredients)
6. Whisk (to beat the eggs, milk, butter, and vanilla)
7. Spatula or spoon (to gently fold in the raspberries and mix the batter)
8. Measuring cups and spoons (for all the ingredients)
9. Toothpick (to test if the muffins are done)
10. Wire rack (to let the muffins cool)

FAQ

Raspberry Oatmeal Muffins Recipe Substitutions and Variations

• If you’re out of unsalted butter, you can use melted coconut oil instead. It gives a light coconut flavor that goes pretty well with the raspberries.
• If you dont have granulated sugar, try using brown sugar or even a drizzle of honey. It might make the muffins a tad more moist.
• You can swap the whole wheat flour with spelt flour if you want a nuttier taste and a lighter texture.
• In a pinch, regular dairy milk can be replaced with almond milk or oat milk. They work just fine and add a little extra flavor.
• If you dont have fresh raspberries, frozen ones (thawed) or even blackberries can take their place. The taste will be a bit different but still yummy.

Pro Tips

1. Toast your oats until they’re just golden and extra fragrant, but keep an eye on them so they dont burn – a little extra toastiness adds a great crunch and nutty flavor.
2. Make sure your eggs, butter, and milk are at room temp before mixin – this helps the batter blend smoother and prevents lumps.
3. Gently fold in the raspberries to avoid crushing them too much, cuz if they break up, your muffins might turn out too soggy inside.
4. Dont overmix your batter – stir it just enough to combine your ingredients otherwise the muffins might end up tough instead of light and fluffy.