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.
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.
Ingredients
- 1 & 3/4 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 teaspoons baking powder
- 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
- 6 ounces (3/4 cup) raspberries, chopped
- sanding sugar, optional
Instructions
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. 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.
http://www.bakeorbreak.com/2012/08/raspberry-oat-muffins/
August 1st, 2012 at 9:27 am
Looks delicious! I love the red too, looks pretty.
August 1st, 2012 at 10:05 am
I LOVE raspberries and can never have too many recipes using them! I will definitely be baking these this weekend. Thanks!
August 1st, 2012 at 12:51 pm
They look wonderul! I save this link and I will try it, sure. Thanks for showing them
August 1st, 2012 at 1:14 pm
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.
August 2nd, 2012 at 8:17 am
I have some blueberries that will be making their way into these muffins! Yum!
August 2nd, 2012 at 10:37 pm
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.
August 3rd, 2012 at 2:05 am
this look likes such a tasty recipe! I love the bright red veins of colours it’s so beautiful!
August 4th, 2012 at 9:54 am
The pockets of juicy raspberries are a scrumptious pairing with oatmeal in these comforting muffins. What a tempting treat for breakfast!
May 3rd, 2013 at 6:18 pm
I am all about texture so know the added oats will be a bonus for any muffin that I can vary the berry.