These Raspberry Oat Muffins are the quintessential breakfast muffin! They’re hearty, studded with fresh fruit, and just sweet enough to start your day off right.
Let’s face it: some muffins are really more of a dessert than a breakfast. While I’m never one to turn down a Chocolate Chocolate Chip Muffin for breakfast, you could just as easily serve it as an after dinner treat and no one would bat an eye!
This recipe for Raspberry Oat Muffins is a bit different than the traditional muffin. I added oats to give them a little extra flavor and a hint of chewiness. Between this and the berries, it makes these muffins feel like a perfectly appropriate choice for breakfast.
And let’s talk about the berries! I adore raspberries, but feel free to use your favorite berry to make these your own. Strawberries and blueberries would work just as well, or you could use a combination.
What Kind of Sugar Goes on Top of Muffins?
Sanding sugar, Demerara sugar, and other coarse sugars are the standard for the tops of muffins because they add a delightful bit of crunch and, of course, some sweetness. It also looks pretty!
Sanding sugar is my go-to, and it’s what I use in this recipe. While it’s not an item you’ll normally find on your local supermarket shelves, I can usually find it at Williams-Sonoma. It’s also available at a couple of my favorite online shops – Nuts.com and King Arthur Flour.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – Learn more: How to Measure Flour
- Old-fashioned oats
- Baking powder
- Baking soda
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Light brown sugar – Don’t use dark brown sugar instead; you want the milder flavor of light brown sugar in this recipe.
- Granulated sugar
- Vanilla extract
- Sour cream – Full-fat Greek yogurt can be used instead, if you prefer.
- Raspberries – Or your favorite berries.
- Sanding sugar – This is optional.
What Is the Difference Between Old-Fashioned Oats and Rolled Oats?
Old-fashioned oats and rolled oats are the same thing. They’re whole oat grains that have been steamed and then rolled flat. They cook up tender with a slightly chewy texture, and because they’re rolled, they cook up faster than steel-cut oats.
How to Make Raspberry Oat Muffins
As with most muffin recipes, these Raspberry Oat Muffins are a cinch to make. Here’s what you’ll need to do.
Prepare. Preheat your oven to 400°F and grease a 12-cup standard muffin pan. You can instead line the cups with paper liners.
Mix the dry ingredients. In a large mixing bowl, whisk the flour, oats, baking powder, baking soda, and salt.
Mix the wet ingredients. In a second bowl, stir the butter, brown sugar, and granulated sugar, then stir in the eggs and vanilla.
Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients, stirring until almost combined. Stir in the sour cream, then fold in the raspberries.
Bake. Fill the muffin pan with about 1/4 cup of batter per cup. Sprinkle the tops with sanding sugar, if you’re using it, then bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tips for Success
Here are some simple tips for perfect raspberry oat muffins:
- Use fresh berries for the best flavor. If you can’t find fresh berries, feel free to use frozen ones. I recommend adding them while they’re still frozen so they don’t turn your batter pink! (Learn more: Fresh vs Frozen Fruits in Baking)
- Don’t over-mix the batter. Stir just until everything is combined. Over-mixing will result in tough muffins.
- Use a light hand when adding the sanding sugar. Use too much and they’ll end up overly sweet. A little goes a long way here!
How to Store
Raspberry Oat Muffins are best eaten the day they’re made. However, they will keep in an airtight container at room temperature for up to 3 days.
Can This Recipe Be Frozen?
These muffins freeze beautifully, so they’re great for a grab-and-go weekday breakfast. Just place them in a freezer-safe container or bag and they’ll keep for up to 3 months. Thaw them overnight in the refrigerator before serving.
33 Comments on “Raspberry Oat Muffins”
Looks delicious! I love the red too, looks pretty.
I LOVE raspberries and can never have too many recipes using them! I will definitely be baking these this weekend. Thanks!
They look wonderul! I save this link and I will try it, sure. Thanks for showing them 🙂
A batch just out of the oven. My house smells AMAZING! I can’t wait to try these. I made sure to leave plenty of scrapes in the bowl – the mixture is delicious. 😀
I have some blueberries that will be making their way into these muffins! Yum!
They looks delicious. I like Raspberry in any form, i mean ice-cream & all. This is something nice & easy to do. I am going to try this weekends. Thanks for sharing this.
this look likes such a tasty recipe! I love the bright red veins of colours it’s so beautiful!
The pockets of juicy raspberries are a scrumptious pairing with oatmeal in these comforting muffins. What a tempting treat for breakfast!
I am all about texture so know the added oats will be a bonus for any muffin that I can vary the berry.
ummm… Just making these now, thought the absence of milk was a bit strange, perhaps edit the recipe as not nearly enough liquid in just the butter and eggs… Hoping these work out with a late addition of milk…
Guestimating 3/4 cup of milk…
I also added milk, otherwise the batter was the consistency of cookie dough. I am guessing I added about 1/2 cup, maybe a little more.
I double checked recipe to be sure I had not omitted milk by mistake. Added a half to three quarters of a cup. There is no way these would have turned out without it. Cookie yes – not muffins. Delicious though.
Just made them, the batter was to dry; I added sour cream, enough to make it a muffin batter.
My husband is a fan of raspberry coconut combinations so I added shredded coconut. As I write this they are being sampled and the recipe is a huge success. I doubt there will be any left for breakfast.
For those of you asking about milk, there should be 1/2 cup sour cream in the recipe. If you’d prefer to use milk, you can certainly do that and leave out the baking soda. The recipe has been corrected.
These were good! I somehow ovrbaked these the first time – not like me at all. I tried them again but instead of sour cream I used blueberry yogurt. My kids and I liked this variation! My hubby has yet to eat any – hopefully he makes it back from work before these all get gobbled up haha!
Just bumped into this recipe in a link. My fresh raspberries are close to ripening. These will be perfect!!!
Followed the recipe to the letter, and, WOW, they are great!
So glad you liked them, Kelly!
Made them last night and my husband & I loved them! I had to add 1/2 cup of milk and I used non-fat organic greek yogurt instead of sour cream. Plus, I doubled the raspberries. Also, I recommend baking at 350 or 375 instead of 400.
Gorgeous muffins! I made them this morning for a special treat. I also read some of the reviews, and reduced the oven temperature to 350ºF. My batter was also quite thick, even with the sour cream. I think I might reduce the amount of flour the next time. Bet they’ll be fantastic with strawberries, too.
These are delicious. The only changes I made were the addition of a couple of tablespoons of plain Greek yogurt and a tablespoon or two of molasses. I always add these to any muffin recipe without altering the stated liquid ingredients. Makes the muffins moist and more flavorful. I am so happy to add this recipe to my muffin recipe collection.
I just made these muffins and I realized it doesn’t say in the recipe where to put the baking soda in. I went out to get baking soda just so I could make these. By the time I realized it didn’t say anything about the baking soda it was to late and they were already in the oven. I hope they will still turn out good.
Sorry about that, Ella. I’ve updated the recipe. Thanks for pointing that out!
Pretty thick dough. I added half cup of buttermilk. I might try a whole cup next time. They are in the oven now. Hope they are ok.
Made these muffins but did not have raspberries. I used raspberry Jan. Dolloped jam on top of muffin, gave few swirls with a knife and baked as per the recipe. Delicious! Will make again using a different flavor of jam. Love to bake and therefore love your site.. It has become my go to place for baking.
Thanks, Marge! I’m glad you liked them and that you made them work with jam!
Great recipe! Lightly sweet and nice texture.
I’m so glad you liked the muffins, Amanda!
Can I use yogurt instead of sour cream?
Hi, Nicoletta. I’ve not tried it with this recipe, but yogurt is generally a good substitute for sour cream.
Recipe is just what I am looking for. Will try it this weekend. You mentioned an update of this recipe. I can not find it.
Hi! This is the updated recipe. I think I had initially omitted a step in the directions.