OLD FASHIONED RASPBERRY OATMEAL MUFFINS

Old-Fashioned Raspberry Oatmeal Muffins

Life is sometimes so exciting!  One of my sweet daughters is getting married this November, and I've been asked to bring breakfast for the wedding party on her wedding day.  She tells me that my Banana Bread, Chocolate Chip Banana Bread and muffins are the best way to start her day, and I couldn't be happier!  Now the hard part will be trying to decide what to make for her special day...

​Muffin Mondays take on a whole new meaning now!  Sweet, buttery, extra soft, and just loaded with fresh juicy raspberries.  Made with old-fashioned oats and sweetened with just a touch of brown sugar, and so easy to make.  My family LOVES these warm, right out of the oven with a smear of butter!

Raspberry Oatmeal Muffins

I had a special reader contact me to tell me that she tried making my Old Fashioned Blueberry Muffins, and they didn't turn out as wonderful as mine.  I asked her a few questions, and she finally confessed that she hadn't followed the recipe "exactly".  She didn't use muffin liners in her pan, she forgot to soak the old-fashioned oats in milk, and rather than combining wet ingredients and dry ingredients in batches and stirring just until combined, she had simply dumped everything into a bowl and mixed it up.  No wonder it didn't turn out quite the same!  

​I always recommend that you follow the directions in a recipe exactly as written, at least for my recipes!  Tried and tested many times before they are ever posted, most of these recipes are long-time family favorites that have been perfected over time and should turn out perfectly for you.  I'm sure many other recipe creators will tell you the same thing!

I've got just a couple of secrets that will help you bake these wonderful Old-Fashioned Raspberry Oatmeal Muffins every time!  First, start by stirring old-fashioned oats and milk and letting it sit for exactly 20 minutes while you get all of your other ingredients together - not a minute more, not a minute less.  

​After rinsing your fresh juicy raspberries, let them drain well.  Then, using your fingers, break each berry into halves or third, depending on the size of the berry.  Next, you're going to dust those tender raspberry pieces with flour, which will prevent them from sinking to the bottoms of your muffins.

​Finally, slowly pour the wet ingredients into the dry ingredients, stirring just a few times, then add the oats and milk mixture, and then the raspberries.  Fold everything together VERY GENTLY just until combined and no flour pocket remains - you don't want to overmix the batter. 

​And for muffins specifically, it always works best if you use muffin liners, and fill them all the way up.  If you like sneaking a spoonful or two of batter, it's better to fill the liners up all the way to the top with batter - make less muffins if you have to, but always fill to the top!

Fresh Raspberry Oatmeal Muffins

These simple hints, and you'll have absolutely perfect Old-Fashioned Raspberry Oatmeal Muffins every time!  

​Hope that you enjoy these as much as we do!  And a silly question - do you even remember what you ate on the morning of your wedding?

Old-Fashioned Oatmeal & Raspberry Muffins

OLD-FASHIONED RASPBERRY OATMEAL MUFFINS

Sweet, buttery, extra soft, and just loaded with fresh juicy raspberries.  Made with old-fashioned oats and sweetened with just a touch of brown sugar, and so easy to make. 
My family loves these warm, right out of the oven with a smear of butter!


INGREDIENTS:

1 cup (80g) old-fashioned whole rolled oats
1 cup whole or 2% milk
1 large egg (room temperature)
1 cup fresh raspberries (rinsed and drained well)
½1/2 cup unsalted butter (melted and slightly cooled)
1-1/4 (156g) cup all-purpose flour
1 teaspoon baking powder
½1/2 teaspoon baking soda
½1/2 teaspoon ground Rodelle Cinnamon
½1/2 teaspoon salt
½1/2 cup light or dark brown sugar (packed)
2 teaspoons Rodelle Pure Vanilla Extract
Sparkling Sugar (optional)

Old-Fashioned Raspberry Oatmeal Muffins

HOW I MAKE THESE:

1. In a small bowl, combine the old-fashioned oats and milk, stir to combine, and then let sit for 20 minutes.  The oats will puff up slightly during this time and soak up the milk, which is crucial.  EXACTLY 20 minutes – not a minute less, nor a minute more!

2. Remove eggs from refrigerator and bring to room temperature.

3. Melt the butter and allow to cool down for 10 minutes.  Wash and drain the raspberries.

4. Preheat oven to 425 degrees; line muffin tins with cupcake liners. 

5. After rinsing the fresh raspberries and draining well on a paper towel, break each berry into halves or thirds with your fingers.  In a small bowl, spoon 2 tablespoons of flour over the drained raspberries, shake gently until all of the raspberries are coated with flour.  This is going to keep your raspberries from sinking to the bottom of your muffins!

6. In a large bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon and salt until combined; set aside.

7. In a separate medium bowl, whisk together the cooled melted butter, brown sugar, egg and vanilla until well combined. 

8. Slowly pour the wet ingredients to the dry ingredients, stirring just a few times, then add all of the oats and milk mixture, and then the raspberries.  Fold everything together VERY GENTLY just until combined and no flour pockets remain. You do not want to overmix the batter!

9. Spoon the batter into liners, filling them all the way to the top.  Sprinkle a few fresh raspberries and oatmeal flakes on top of each muffin.  Lightly sprinkle with sparkling sugar, if you want a little extra sweet sparkle!

10. Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, reduce the oven temp to 350 degrees – do not open the oven.  Bake for an additional 17-19 minutes or until the tops are set and golden, and a toothpick inserted into the center comes out clean.  The total time these muffins take in the oven is about 22-24 minutes, give or take.  (For mini muffins, bake 11-13 minutes at 350 degrees.) 

11. Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

12. Serve the muffins warm or at room temp with a smear of butter.  SO GOOD!

13. Muffins are best served the day that you bake them, but you can keep them fresh for an additional day by storing in a covered container in the fridge.  For longer storage, freeze muffins for up to 30 days.  Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. 
 
YIELD:  12 muffins

RECIPE NOTES*: 
·  Make sure that you use FRESH raspberries, not frozen!
·  In place of the brown sugar, you can substitute ½ cup honey.
·  The initial high baking temperature creates a hot burst of air that will spring up the top of your muffins quickly, then reducing the oven temp to 350 degrees will allow your muffins to bake for the remainder of the time, which helps the muffins rise nice and tall, with perfect dome tops! 

Originally posted May 2012, revised and reposted July 2018.
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