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Raspberry Oatmeal Muffins

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Delight in these light, fluffy Raspberry Oatmeal Muffins bursting with tangy sweetness and lemon zest. Perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 1/2 tsps baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch
  • 3/4 cups white sugar
  • Lemon zest from 1 lemon
  • 1 cup buttermilk (room temperature)
  • 1/2 cup oil
  • 2 large eggs (room temperature)
  • 1 tbsp vanilla
  • 1 1/2 cups raspberries (+ extra to decorate)

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare muffin liners in a muffin pan.
  2. Combine the flour, oats, baking powder, baking soda, salt, and cornstarch in a mixing bowl. Mix well and set aside.
  3. Rub the lemon zest into the sugar using your fingers, then add it to the mixture.
  4. Whisk together the buttermilk, oil, eggs, and vanilla until smooth in another bowl.
  5. Fold the wet ingredients into the dry mixture until just combined; do not overmix.
  6. Add the raspberries and gently fold them into the batter.
  7. Scoop the batter into the muffin cups, filling them three-quarters full. Top with extra raspberries if desired.
  8. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Allow the muffins to cool slightly in the pan, then transfer them to a wire rack to cool completely.

Notes

Store in an airtight container for up to three days or refrigerate for up to a week. These muffins can be frozen for up to three months.

Nutrition

Find it online: https://easydishestomake.com/raspberry-oatmeal-muffins/