Description
These Raspberry Oatmeal Muffins are a moist and flavorful treat perfect for breakfast or a healthy snack. Made with quick-cooking oats, Greek yogurt, and fresh raspberries, they offer a delightful combination of wholesome ingredients and natural sweetness. Lightly sweetened with brown sugar and baked to golden perfection, these muffins boast a tender crumb with bursts of juicy berries in every bite.
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 (such as vegetable or canola 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, brown sugar, Greek yogurt, oil, and the egg. Beat the mixture well until fully combined, then set aside and let it stand for 5 minutes if using quick-cooking oats or 10 minutes if using old-fashioned oats to allow the oats to absorb the moisture.
- Prep the oven and muffin pan: While the oats are soaking, preheat your oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners to prevent sticking and for easy removal.
- Mix dry ingredients: In a large bowl, add the flour, salt, baking powder, and baking soda. Whisk these dry ingredients together thoroughly to ensure even distribution. Then gently fold in the raspberries, making sure they are coated well with the flour mixture to prevent sinking.
- Combine wet and dry ingredients: Pour the wet oat mixture into the bowl with the dry ingredients. Fold gently using a spatula just until the ingredients are combined. Avoid overmixing to keep the muffins tender and light.
- Portion and bake: Evenly divide the batter among the 12 muffin cups. Using a cookie scoop works great for this step to ensure uniform sizes. Bake the muffins at 400°F for 17 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- Both fresh and frozen raspberries work well; keep frozen raspberries unthawed to reduce bleeding into the batter.
- Using Greek yogurt adds protein and moisture while keeping the muffins tender.
- You can substitute light brown sugar with coconut sugar or maple syrup, but expect slight flavor and texture differences.
- For a nuttier texture, old-fashioned oats can be used, though baking time may vary slightly.
