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
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.
homemade, muffin, raspberry
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