Raspberry Oat Muffins

Recently, I was looking through past BoB photos for a little project and happened upon photos of these muffins. I quickly realized that I had never shared the recipe with you. And, believe me, these muffins want nothing more than to be shared with you!

This recipe is a bit different than the traditional muffin. I added oats to them to give them a little extra flavor and a hint of chewiness. I adore raspberries, but feel free to use your favorite berry to make these your own.

Raspberry Oat Muffins are sweet, chewy muffins with big flavor! - Bake or Break

The sanding sugar is optional, but it adds just a touch of sweetness. And, well, it just looks pretty. 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.

For more recipes for muffins and quick breads, head over to the Recipe Index.

Raspberry Oat Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 12 standard-size muffins

Raspberry Oat Muffins


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


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

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.

Stir in flour mixture, stirring until almost combined. Stir in sour cream. Gently stir 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 18- 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


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  1. I'm At Home Baking August 1, 2012 Reply

    Looks delicious! I love the red too, looks pretty.

  2. Diane Du August 1, 2012 Reply

    I LOVE raspberries and can never have too many recipes using them! I will definitely be baking these this weekend. Thanks!

  3. Lucia August 1, 2012 Reply

    They look wonderul! I save this link and I will try it, sure. Thanks for showing them :)

  4. Oliver August 1, 2012 Reply

    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. 😀

  5. Riley August 2, 2012 Reply

    I have some blueberries that will be making their way into these muffins! Yum!

  6. 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.

  7. Jenny @ BAKE August 3, 2012 Reply

    this look likes such a tasty recipe! I love the bright red veins of colours it’s so beautiful!

  8. Deb August 4, 2012 Reply

    The pockets of juicy raspberries are a scrumptious pairing with oatmeal in these comforting muffins. What a tempting treat for breakfast!

  9. JEP May 3, 2013 Reply

    I am all about texture so know the added oats will be a bonus for any muffin that I can vary the berry.

  10. Wayne June 15, 2013 Reply

    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…

  11. Wayne June 15, 2013 Reply

    Guestimating 3/4 cup of milk…

  12. Gillian June 17, 2013 Reply

    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.

  13. Jan June 20, 2013 Reply

    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.

  14. Nicki July 3, 2013 Reply

    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.

  15. Author
    jennifer July 7, 2013 Reply

    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.

  16. April March 12, 2014 Reply

    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!

  17. Linda June 9, 2014 Reply

    Just bumped into this recipe in a link. My fresh raspberries are close to ripening. These will be perfect!!!

  18. Kelly July 12, 2014 Reply

    Followed the recipe to the letter, and, WOW, they are great!

  19. Ann Bee December 5, 2014 Reply

    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.

  20. Kendall Stark December 8, 2014 Reply

    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.

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