Get the Recipe:
Raspberry Oat Muffins
Raspberries add a burst of flavor to these moist oat muffins!
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 cup (99 g) old-fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (113 g) sour cream
- 6 ounces (170 g) raspberries (about 3/4 cup), chopped
- sanding sugar, optional
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Instructions
- Preheat oven to 400°F (200°C). Grease a 12-cup standard muffin pan, or line the cups with paper liners.
- Whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.
- In a large bowl, stir together the butter, brown sugar, and granulated sugar. Stir in the eggs and vanilla.
- Stir in the flour mixture, stirring until almost combined. Stir in the sour cream. Gently stir in the raspberries, making sure not to over-mix.
- Fill the muffin pan with about 1/4 cup batter per cup. Sprinkle the tops with sanding sugar, if desired.
- Bake 18- 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
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