Muffins are everywhere these days, from coffee shops to bakeries to all those places in between. Regardless of their widespread availability, I still prefer the homemade versions.

This recipe gives a little twist to the traditional muffin with the addition of oats. The result is a delicious muffin with a wonderful texture that features just a bit of chewiness.

Feel free to customize these with your favorite berry!

Raspberry Oat Muffins
By Jennifer
Makes 1 dozen muffins


1 3/4 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
6 ounces (3/4 cup) raspberries, chopped
Sanding sugar, optional


Preheat oven to 400°F. Grease a 12-cup standard muffin pan.

In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.

In a large bowl, stir together butter, brown sugar and granulated sugar. Stir in eggs and vanilla.

Add flour mixture to the butter and sugar mixture, stirring until almost combined. Gently fold in raspberries, making sure not to overmix.

Fill muffin pan with about 1/4 cup batter per cup. Sprinkle tops with sanding sugar, if desired.

Bake 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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8 thoughts on “Raspberry Oat Muffins

  1. These are so easy to throw together and so very yummy! My baking time was off–it would have been better for me to take them out at 18 minutes, but why quibble with a great result? I will definitely make these again! I know my granddaughters will love them—-and is there anything else that matters??

  2. Lorraine said:

    sounds wonderful
    hope to try them today
    Thank u 4 the recipe

  3. they are truly delicious!! i also made them with blueberries, strawberries, and 1/4 tsp cinnamon and cut up apples!! thank you for the recipe, my kids and husband LOVE THEM!!

  4. Alyce Heidt said:

    These look incredible. However, I don’t have raspberries, so I will use a pear…hopefully, they will be just as delicious!!

  5. Theresa said:

    GREAT! Don’t over mix!

  6. Anna said:

    these r pretty good!I ran out of white sugar so I used all brown & used frozen raspberries thawed out a little;extra butter becuz butter is just the best.& cinnamon!thx for the recipe it’s a keeper

  7. Lori said:

    Thanks for the recipe! The muffins are so good! I added a cup of coconut flakes and used whole wheat flour and they turned out great.

  8. Jordan said:

    I tried these tonight and I had a hard time with the batter. It seemed to lack liquid, so I added 2 tablespoons of water and it still wasn’t enough. I then added 2 tablespoons of milk and then just played it by ear. The batter was so thick!!! I ended up over stirring while trying to mix the flour mixture with the eggs and sugar mixture. Granted, I am at higher altitude (Colorado), but my mother (who is a skilled baker) said that she had NEVER seen batter so thick! I think this recipe is missing some moisture. Other than that, they do taste great. I think the recipe has potential.

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