These Raspberry Oatmeal Muffins have been a breakfast staple in my kitchen for over 20 years, and I reckon you'll love them too. Nothing fancy here – just good, honest ingredients coming together to make something rather special.
The trick with these muffins is treating the oats right. Give them a quick soak in the wet ingredients before mixing – it makes all the difference between having chewy bits of oat and getting that lovely, tender texture we're after. I learned that one the hard way, mind you!
Fresh raspberries work best, but frozen ones do just fine – just fold them in while they're still frozen, or you'll end up with pink muffins. Not that there's anything wrong with pink muffins, but you might prefer seeing those lovely bursts of red when you break one open.
The oats in these remind me of the porridge my mother used to make, but in a much more portable form. Perfect for those mornings when you need breakfast on the go, or when the grandchildren pop round for a visit. They freeze well too – just wrap them individually and warm them up for about 20 seconds when you're ready for one.
Just remember not to overmix the batter. A few lumps never hurt anyone, and they'll give you much lighter muffins than if you try to get everything smooth. Trust me on this one – I've made these hundreds of times.
Recipe
Raspberry Oatmeal Muffins are a perfect breakfast treat that combines the hearty goodness of oats with the sweet-tart flavor of fresh raspberries. These muffins provide a satisfying balance of nutrition and indulgence, making them an excellent choice for busy mornings or afternoon snacks.
The combination of oats and raspberries creates a delightful twist, similar to the classic pairing of bananas and blackberries found in a classic muffin recipe. These moist and tender muffins feature a delicate crumb structure while maintaining the rustic texture of rolled oats. The raspberries add bursts of flavor and natural sweetness, while also contributing beneficial antioxidants and fiber to this wholesome baked good.
- 1½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups fresh raspberries
- ¼ cup oats for topping
Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, combine dry ingredients, then in a separate bowl whisk together wet ingredients. Make a well in the dry ingredients and pour in the wet mixture, stirring just until combined.
Gently fold in raspberries, being careful not to overmix. Fill muffin cups ¾ full, sprinkle with remaining oats, and bake for 18-20 minutes or until a toothpick inserted comes out clean.
For best results, avoid overmixing the batter as this can lead to tough muffins. Fresh raspberries are preferred, but frozen can be used if thawed and drained well. The muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 3 months. Allow frozen muffins to thaw overnight in the refrigerator before serving.
Fresh raspberries and hearty oats come together in these satisfying breakfast muffins. The recipe traces back to Scottish oatcakes, which settlers brought to North America in the 1700s, gradually evolving into sweeter breakfast fare.
The natural tartness of raspberries balances the nutty oats, while keeping the muffins moist. These muffins pack well for busy mornings and provide a wholesome alternative to store-bought pastries.
They freeze well and can be warmed briefly before serving.
Conclusion
These raspberry oatmeal muffins never let me down, and I bet they'll work just as well in your kitchen. Made a big batch last week for the local PTA – four dozen of them – and wouldn't you know it, they vanished before I could blink. The trick's in the oats and flour – I use twice as many oats as flour, which gives you that good, sturdy texture but keeps them from getting heavy. You know what I mean if you've ever had a muffin that sits in your stomach like a brick.
Now, these'll keep just fine in a good sealed container for about three days on your counter. If you're thinking ahead (and who isn't these days?), pop them in the freezer. They'll stay right as rain for a couple months, and you can warm one up whenever you need a quick breakfast. Nothing fancy about them – just good, solid muffins that'll start your day off right.