Raspberry Oatmeal Muffins (with Chocolate Chips)
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Soft and tender Raspberry Oatmeal Muffins are filled with fresh, tart raspberries, sweet chocolate chips and baked to perfection. Serve with a cup of coffee for an easy breakfast or a delicious midday snack.
The whole family will love these easy Raspberry Oatmeal Muffins. They’re fluffy, made with pantry staples and super simple to make.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Muffins are one of my favorite breakfast recipes because they are easy, delicious, and can usually be made ahead of time. Also, they’re a great way to use up fresh raspberries you have on hand.
These are baked to perfection and are fluffy everytime. You could even mix in a little lemon flavor or whip up a simple glaze using powdered sugar and milk to make them more dessert-like.
If you are a fan of baking with berries, be sure to try these Blackberry Lemon Muffins with Crumb Topping. They are fantastic and bursting with citrus berry flavor.
- granulated sugar
- butter – allow time for the butter to come to room temperature.
- buttermilk – check out our hack for buttermilk below.
- full-fat Greek yogurt
- whole oats – use rolled oats. Instant oats cook down too much and steel cut oats are a little too chewy.
- baking powder
- baking soda
- raspberries – after rinsing, make sure you pat them completely dry.
- mini chocolate chips – we’re using semi-sweet today but you can use your favorite including milk or white chocolate.
How To Make Raspberry Oatmeal Muffins
Spray your muffin pans with non-stick cooking spray or use paper liners. Preheat the oven to 350 degrees F.
Mix together the sugar and butter in a large mixing bowl. Pour in the buttermilk, yogurt, and eggs and mix until all the ingredients are combined. Add the vanilla and stir.
In another bowl, stir together the flour, oats, baking powder, salt, and baking soda. Pour the dry ingredients into the wet ingredients, and mix well. Don’t overmix the batter.
Fold in the chocolate chips and fill the muffin cups ¾ full with the batter.
Bake for 23 minutes or until a toothpick comes out clean.
Transfer to a wire rack to cool before serving.
Substitutions and Variations
- If you don’t have buttermilk on hand, try this quick hack. Using a liquid measuring cup, add 1 tablespoon of vinegar then fill with milk to the 1 cup mark. Mix together and let it sit for 5 minutes. It’s now ready to add to the batter. Note: you will only use 1/2 cup of this mixture.
- Sour cream can be substituted for the Greek yogurt.
- Substitute other berries in place of the raspberries.
- Regular chocolate chips can be used instead of mini chips if preferred.
Tips for making raspberry chocolate chip muffins
- Be careful not to overwork the batter. Overmixing adds too much air to the batter and results in the muffins being tough and rubbery rather than soft and tender.
- For a bakery look, add a couple of chocolate chips on top of the batter before baking.
- Check the expiration dates on your baking soda and baking powder to make sure it’s still good. If it’s expired your muffins won’t rise (and who likes flat muffins?!).
How to Store
Store leftover cooled muffins in an airtight container in the refrigerator for up to 3 days. Be sure to check the muffins before eating because raspberries have a tendency to mold quickly.
To freeze, transfer the cooled muffins to a freezer bag for up to 1 month. Thaw in the refrigerator overnight or at room temperature.
Can I use frozen berries?
We recommend using fresh berries. Frozen berries contain too much moisture and will alter your results.
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Raspberry Oatmeal Muffins
- 1 ¼ cups granulated sugar
- ⅔ cup butter, room temperature
- ½ cup buttermilk
- ¼ cup full-fat Greek yogurt
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 ¼ cups flour
- ⅓ cup rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 ¼ cups raspberries, rinsed and patted dry
- 1 ½ cups mini chocolate chips
- Preheat the oven to 350 degrees F. Spray 20 muffin tins with baking spray or use muffin liners and set aside.
- In a large mixing bowl, whisk together the sugar and butter until well combined. Add in the buttermilk, yogurt and eggs and mix until fully incorporated. Add in the vanilla and mix.
- In a separate, medium sized mixing bowl, whisk together the flour, oats, baking powder, salt and baking soda. Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Gently fold in the raspberries and mini chocolate chips.
- Fill the muffin cups ¾ full of batter.
- Place the muffin pans into the oven and bake for 23 minutes or until golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
- Remove from the oven and place muffins onto a cooling rack to cool slightly before serving.
- Buttermilk – if you don’t have buttermilk, simply remove 1 Tablespoon of milk from a full cup of milk and add in 1 tablespoon of white vinegar. Let the mixture sit for 5 minutes before adding it to the recipe. Note: you’ll only use 1/2 cup of this mixture in this recipe.
- Yogurt – sour cream can be used instead.
- Raspberries – swap out for the berry of choice such as blueberries or blackberries.
- We recommend using fresh berries in this recipe.
- A simple powdered sugar glaze would be delicious on these muffins.
- Storage: these are best served the day they are made but you can store cooled muffins in an airtight container or baggie in the refrigerator for up to 3 days. Be sure to check them before serving as raspberries tend to mold quickly.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.