Description
These Raspberry Oatmeal Muffins are a wholesome and delicious treat, combining the nutty flavor of oats with sweet, tangy raspberries. Perfect for breakfast or a snack, they are moist thanks to Greek yogurt and have a soft, tender crumb. The recipe uses quick-cooking oats and simple pantry ingredients, making it easy to prepare in under an hour.
Ingredients
Scale
Wet Ingredients
- 1 cup quick-cooking oats (old-fashioned also works but is a little more rustic; do not use instant oats)
- ½ cup light brown sugar (packed)
- 1 cup Greek yogurt (plain or vanilla)
- â…“ cup neutral oil
- 1 large egg
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup raspberries (fresh or frozen; do not defrost if frozen)
Instructions
- Combine wet ingredients and oats: In a large measuring jug, combine the oats, light brown sugar, Greek yogurt, neutral oil, and the egg. Beat the mixture well to fully incorporate all ingredients. Set aside and let it stand for 5 minutes if using quick-cooking oats or 10 minutes if using old-fashioned oats, allowing the oats to soften.
- Prep the oven and muffin pan: While the oats soak, preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners to prevent sticking and ease cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly combined. Gently fold in the raspberries, ensuring they are well distributed throughout the dry mixture.
- Combine wet and dry ingredients: Pour the oat and yogurt mixture into the bowl with the dry ingredients. Using a spatula, fold the ingredients together gently until just combined to prevent overmixing, which can lead to dense muffins.
- Finish and bake: Using a cookie scoop or spoon, evenly divide the batter among the 12 muffin cups. Place the muffin pan in the preheated oven and bake for 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. After baking, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Do not overmix the batter; fold just until ingredients are combined to keep muffins light and fluffy.
- Frozen raspberries can be used directly from the freezer without defrosting to prevent the batter from becoming too wet.
- If a more rustic texture is preferred, use old-fashioned oats instead of quick-cooking oats and extend soaking time to 10 minutes.
- Use a cookie scoop to evenly portion batter for uniform muffin size and baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
