Description
Soft and hearty raspberry oatmeal muffins with a tender crumb and bursts of juicy berries. Perfect for breakfast or a quick snack.
Ingredients
- 1 cup quick-cooking oats (old-fashioned also works; do not use instant oats)
- 1/2 cup light brown sugar (packed)
- 1 cup Greek yogurt (plain or vanilla)
- 1/3 cup neutral oil
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup raspberries (fresh or frozen; do not defrost if frozen)
Instructions
- In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil, and egg. Beat well, then let stand for 5 minutes (quick oats) or up to 10 minutes (old-fashioned oats).
- Preheat oven to 400°F and line a 12-cup muffin pan with liners.
- In a large bowl, mix flour, salt, baking powder, and baking soda thoroughly. Gently stir in raspberries.
- Add the wet mixture to the dry ingredients and fold just until combined. Do not overmix.
- Divide batter evenly among muffin cups and bake for 17–22 minutes. Cool in pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender.
- Frozen raspberries can be used directly without thawing.
- Use a cookie scoop for even portioning.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
