Raspberry Oatmeal Muffins
Soft and tender Raspberry Oatmeal Muffins are filled with fresh, tart raspberries, sweet chocolate chips and baked to perfection.
- 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.
Serving: 1muffin | Calories: 246kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 230mg | Potassium: 91mg | Fiber: 2g | Sugar: 22g | Vitamin A: 258IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg