Raspberry Oatmeal Muffins
These ridiculously soft and tender raspberry oatmeal muffins are naturally sweetened and loaded with wholesome ingredients for a deliciously healthy breakfast or snack.
On either Saturday or Sunday morning, I cook up a family breakfast. My grandma started this tradition, then my mom carried it on, and it’s something I now do for my own family. Sometimes I really do it up with fluffy pancakes or Mexican breakfast tacos!
But most weeks, I keep it simple. I bake homemade muffins and my husband cooks the eggs and bacon and we have fresh fruit on the side. Muffins are so easy to whip up, and there’s nothing quite like a warm fresh-baked muffin! Today, I’m sharing a new favorite muffin recipe with you – Raspberry Oatmeal Muffins. You guys are going to LOVE these!
These muffins are super tender and moist with an irresistibly tender crumb. These muffins are made slightly different from your average oat muffin recipe. Instead of using oats as a dry ingredient, these muffins use actual wet oatmeal. The oatmeal in these raspberry oatmeal muffins make them hearty, rich in fiber and totally delicious!
How Do You Make Oatmeal Muffins?
Just like most other muffin recipes, this oatmeal muffin recipe is super simple!
Start the recipe by soaking the oats in milk for about 20 minutes. While the oats are soaking, you can mix the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients and give it a few stirs. Now, add the soaked oats and milk and raspberries. Gently stir the batter until just combined. Divide the batter among 12 muffin cavities in a muffin pan. Bake and enjoy!
Tips For The Perfect Oatmeal Muffins
- Be sure to let the oats soak for a full 20 minutes. After 20 minutes, if the oats still haven’t soaked up much of the milk, stir the mixture and give it about 10 more minutes soaking time.
- You can make these muffins with fresh or frozen raspberries. Do not defrost frozen raspberries before using; just stir the frozen berries into the mixture as directed.
- This recipe calls for all-purpose flour, but you can use whole wheat pastry flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.
- Any milk will work for this recipe. You can use a dairy free almond milk or regular milk.
- The melted butter can be swapped with oil, but it will change up the flavor. I recommend the butter for best results.
- Use old-fashioned rolled oats for these muffins, not quick or steel cut oats. Quick oats and steel cut oats will not cook the same way whole oats do.
- These muffins stay fresh at room temperature for about 2 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
We love this recipe as-is, but feel free to customize the muffins to your liking by adding other ingredients to the mix. There are so many different ways to add new flavors to these muffins, here are a few options.
- Chocolate Chips: Add 1/2 cup chocolate chips to the batter.
- Berries: Replace the raspberries with blueberries or diced strawberries.
- Topping: You can make a streusel topping for your muffins by mixing together 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter. Sprinkle the streusel over the top of your muffins, then bake as directed.
- Glaze: Make a simple lemon glaze with a mix of 1 cup powdered sugar and 1 1/2 tablespoons lemon juice. Once the muffins have baked and cooled, drizzle the glaze over the top.
- Coconut: Add 1/2 cup flaked coconut to the batter.
More Muffin Recipes
Raspberry Oatmeal Muffins
- 1 cup (240ml) milk
- 1 cup (84g) old-fashioned rolled oats
- 1 1/4 cups (162g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (53g) unsalted butter, melted and slightly cooled
- 1/4 cup (64g) unsweetened applesauce
- 1/2 cup (173g) honey or maple syrup
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 heaping cup (140g) fresh or frozen raspberries, halved if fairly large (do not thaw)
- In a medium bowl, combine milk and oats. Allow oats to soak in the milk for 20 minutes. After 20 minutes, if the oats have not soaked up much milk, stir and let the oats soak 10 more minutes.
- Preheat oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium mixing bowl, stir together melted butter, applesauce, honey, egg, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included) and raspberries. Gently, stir the batter untiil just combined.
- Evenly divide the batter into the 12 muffin cups, filling them all the way to the top. Bake for 5 minutes at 425, then reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total cooking time is about 22-23 minutes. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the entire cooking time.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer the muffins to a wire cooling rack to continue cooling.
- Muffins keep well, covered, at room temperature for about 2 days. Store in the fridge for up to a week.