Raspberry Muffins

Raspberry oat muffins topped with oats and served with milk.

These raspberry muffins are soft, lightly sweet, and filled with juicy raspberries and hearty oats. Made with wholesome ingredients like Greek yogurt and honey, they have a cozy, bakery-style feel.

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 196

Author Kim

Ingredients

1 1/2 cups (180g) whole wheat pastry flour or all-purpose flour
1 cup (90g) quick oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg optional
1 cup (148g) raspberries
1/2 cup (170g) honey or maple syrup
1/4 cup (48g) melted coconut oil, avocado oil or another neutral oil
1/4 cup (57g) unsweetened applesauce
2 large eggs at room temperature and lightly beaten
1 cup (240g) plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar optional for sprinkling

Instructions

Preheat the oven to 425℉. Line a 12-cup standard muffin pan with paper liners, or grease with nonstick cooking spray.
In a large bowl, whisk together the 1 1/2 cups (180g) whole wheat pastry flour or all-purpose flour, 1 cup (90g) quick oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
Toss the 1 cup (148g) raspberries in the flour mixture. This will keep them from sinking to the bottom while baking.
In a separate large bowl, whisk together the 1/2 cup (170g) honey or maple syrup, 1/4 cup (48g) melted coconut oil, avocado oil or another neutral oil, 1/4 cup (57g) unsweetened applesauce, 2 large eggs, 1 cup (240g) plain Greek yogurt and 1/2 teaspoon vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and stir until just combined (there may be a few dry bits or lumps, and that’s okay).
Divide the batter evenly between the muffin cups, filling each to the top. Sprinkle with the 1 tablespoon turbinado sugar.
Bake for 5 minutes at 425ºF. Reduce the temperature to 350℉ and continue baking until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 15 to 17 minutes more. Cool for 5 minutes in the muffin pan before transferring the muffins to a wire rack to cool completely before serving.

Notes

Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.

Baking tools: 12-count Muffin Pan (my favorite) | Muffin Liners | Glass Mixing Bowls | Whisk | Cooling Rack

This recipe was revised on 4/24/26. The original recipe was adapted from Sally's Baking Addiction Blueberry Oatmeal Muffins.

Original Recipe:

Ingredients

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)

Instructions

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.

Nutrition