These raspberry oatmeal muffins are soft, hearty, and just sweet enough — perfect for breakfast, snacking, or tossing into a lunchbox. They’re made with yogurt, oats, and juicy raspberries, so they feel wholesome without tasting like “health food.”
One of my all-time favorite summer muffins
This is one of those muffin recipes that’s become a back-pocket favorite in our house — simple enough to whip up on a weekday, but tasty enough to bake for friends.
The oats soak in yogurt and brown sugar before baking, which gives the muffins a cozy, moist texture without being dense. I first shared this recipe in 2018, and the photos were due for a refresh – so I’m bringing it back today!
The only change I made was to skip the unnecessary step of tossing the berries in extra flour – they can just go straight in the bowl with the dry ingredients. Much easier, and just as good!
The ingredients are so simple and pretty flexible
Fresh or frozen raspberries both work — if frozen, don’t thaw them or you’ll get streaky pink batter. For yogurt, I like plain or vanilla Greek yogurt depending on how tangy or sweet I want the muffins.
I usually use quick oats, but old-fashioned oats work great too (they make the texture a bit more rustic, which is lovely in its own way) — just soak them a bit longer. Don’t use instant oatmeal, though. It’s too finely processed and won’t hold up in the batter.
And if you want bakery-style sparkle? Sprinkle the tops with turbinado sugar before baking. That little crunch on top is so satisfying.
An easy way to scoop muffin batter
Before we get to the recipe, if I can pass along one quick tip – it’s to scoop your muffin batter with a cookie scoop. It’s so incredibly easy and pretty much mess free. One of my favorite kitchen hacks!
Printable recipe
Raspberry Oatmeal Muffins Recipe
Ingredients
- 1 cup quick-cooking oats (old-fashioned also works but is a little more rustic (do not use instant oats))
- ½ cup light brown sugar (packed)
- 1 cup Greek yogurt (plain or vanilla)
- ⅓ cup neutral oil
- 1 large egg
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup raspberries (fresh or frozen both work; do not defrost if frozen)
Instructions
- Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).1 cup quick-cooking oats, ½ cup light brown sugar, 1 cup Greek yogurt, ⅓ cup neutral oil, 1 large egg
- Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
- Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well. Stir through berries.1 cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 cup raspberries
- Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
- Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400°F for 17-22 minutes. Cool in the pan for 5 minutes, then remove from pan and cool completely on a cooling rack.
FAQs for muffin success
Can I use other berries?
Yes! Blueberries, chopped strawberries, or blackberries work great. Just keep the total to about 1 cup.
What kind of oil is best?
Any neutral oil like canola, avocado, or light olive oil works well. You can also use melted butter for a richer flavor!
Can I use regular yogurt instead of Greek?
You can — the batter will be slightly thinner and muffins may be a touch softer, but still totally delicious.
Can you really substitute oats for flour in muffins?
Yes — you can absolutely substitute oats for part of the flour in muffins. Oats add a subtle nutty flavor, extra fiber, and a little chew. Just don’t skip the soaking step. Soaking the oats in the wet ingredients for 5–10 minutes is crucial — otherwise, the batter will be too thin and your muffins will bake up flat and sad.
Can I freeze the muffins?
Yes, these freeze beautifully — just make sure they cool completely before you pop them into the freezer (otherwise, you’ll raise the temp and mess with the rest of your frozen food). Store them in a freezer-safe bag or container, label them with the date, and use within 2–3 months. Defrost fully before eating.
Any serving tips?
While these muffins are great on their own, I like to round them out for breakfast. I’ll usually serve them with Greek yogurt and fruit salad, a quick veggie omelet, or just some scrambled eggs. Muffins make a sweet ending to a simple two-course breakfast — and the kids feel like it’s a treat, even though it’s secretly balanced.
💬 Tried it? Let me know!
Leave a star rating and comment below to share how it turned out. And don’t forget to pin this recipe for later!
Elsie says
Great easy recipe. I used half whole wheat flour and half all purpose.
Nora says
Happy to hear you liked the muffins, Elsie!
Janice says
I added 1 scoop of vanilla protein powder. I used blueberry yogurt. I added handful of chopped pecans. They were delicious ! So easy to make too!
Emma says
I’ve been making these every week for the past few weeks as a snack for me and my colleague. I’ve tried different fruits/fillings to figure out which is best suited.
Nice little snack to make you feel like you’ve had a treat that isn’t as bad for you as a normal muffin.
We’ve tried raspberries, apple, blackberries, cherry and chocolate chip, and just chocolate chip, which is so far the favourite unsurprisingly (opting for half a cup compared to 1 cup). Next time I’m looking at lemon and pumpkin seeds.
Thanks for sharing this.
Robin says
These are so good!
Christine T. says
I used raspberry greek yogurt. They were delicious.
Donna says
I have made these muffins multiple times this summer and they are delicious every time . They freeze well . I now substitute any berry and always happy with the results . Bravo!
Phoebd says
I used chobani oat yoghurt instead of Greek, gluten free flour and sprinkled some brown sugar and desiccated coconut on top. Was superb!
Jess says
Delicious! I doubled the raspberries for some extra fruit and added a bit of vanilla extract – turned out fantastic and super easy!
Nora says
I’m so glad, Jess! And you can never have too many raspberries.
Jess says
Agreed! I’ve lost count of how many times I’ve made them haha – I’ve had so much morning sickness while being pregnant and I’ve been living off them for months!
Nora says
Oh no! I’m so sorry to hear. I had terrible sickness for 4-5 months with each of my pregnancies, and the last one I got sick again the final weeks. It’s so hard! Luckily we tend to forget all about it once baby is here ?
Rebecca says
I made these last night and they are fantastic! I cannot wait to try some more of your recipes.
Nora says
I’m so glad, Rebecca!
Donna says
I had some fresh picked raspberries left over from a pie and these muffins were just the ticket! They were nutty flavored with just the right sweetness level.
Nora says
I’m so glad, Donna! They are my oldest daughter’s favorite muffins in the world, so I’m always glad to hear others enjoying them, too!
Debra says
‘As a general rule of thumb, you can substitute up to ⅓ of the flour called for in a muffin recipe with oats’
But this recipe has 50/50. Hmmm… just about to make it but wondering about that rule of thumb now.
Nora says
Yes Debra, you can take most regular muffin recipes and replace 1/3 of the flour with oats if you want to add extra fibre, without having to make big changes to the entire recipe. But my Raspberry Oatmeal Muffin recipe was specifically developed to use 50% oats. Sorry if this was confusing.
Amy says
Turned out wonderfully! Agree, the key is not overmixing. I am a pretty novice baker, and these muffins make me look like a pro!
Nora Rusev says
I’m so happy to hear this, Amy!
Marie Godin says
Just wow ! – best recipe on the internet. I have replaced for 1/2 cup WW Flour and 1/2 AP Flour, and instead of greek yogurt, Silk Almond Base yogurt. It turned out amazing.
Thank you !
Marie
sarah says
Just wanted to say- thanks for this recipe! It just may be my new favourite base recipe. Initially the yogurt seemed like a strange idea but the results were great. I added lots of shredded coconut and white and dark choc chips, used frozen raspberries and used SR flour instead (as I didn’t have plain flour). End result is they didn’t rise so much- somewhere between a soft cookie and a muffin. Next time I will use your flour and baking powder/soda measurements.
Again- Thanks!
Jen says
Have you ever tried making these with frozen raspberries?
Nora says
Yes, absolutely! I usually bake with frozen berries only, fresh berries don’t last long around here ?