Best 6 Raspberry Oatmeal Muffins Recipes

RASPBERRY OATMEAL MUFFINS

Steps:

• Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
• Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
• Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well.
• Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
• Add the berries: Now add the berries and fold them into the batter by stirring 2-3 times. No more!
• Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Cool in the pan for 5 minutes, then cool completely on a cooling rack.

RASPBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
• Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
• Add egg and oil to oat mixture. Mix well.
• Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
• Scoop batter into muffin tin, filling each cup 3/4 of the way full.
• Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.

BERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
• Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
• Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

RASPBERRY OATMEAL MUFFINS

Steps:

• Soak oats in buttermilk for 15 minutes.
• Preheat oven to 375F and grease/line muffin tins.
• Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
• In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
• Combine wet and dry ingredients until dry ingredients are moistened.
• Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
• Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
• Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.

RASPBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
• Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
• Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.