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overhead close up of raspberry muffins
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4.98 from 40 votes

Raspberry Oatmeal Muffins Recipe

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.”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 12 muffins
Calories: 165kcal
Author: Nora from Savory Nothings

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
    oats and wet muffin ingredients in glass bowl
  • 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
    dry muffin ingredients and raspberries in glass bowl
  • Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
    raspberry muffin batter in glass bowl
  • 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.
    baked raspberry oatmeal muffins in pan

Notes

  • Oats: Quick or old-fashioned oats work (soak longer for old-fashioned). Do not use instant oats.
  • Frozen berries: Use straight from freezer — don’t thaw.
  • Yogurt: Plain = tangy, vanilla = sweeter.
  • Don’t skip soaking: Soak oats in wet ingredients for 5–10 min or muffins may turn out flat.
  • Storage: Keep 2–3 days in airtight container or freeze up to 3 months. Cool fully before freezing. Label + date. Defrost before serving.

Nutrition

Serving: 1muffin | Calories: 165kcal | Carbohydrates: 20.6g | Protein: 4.3g | Fat: 7.4g | Saturated Fat: 1.3g | Sodium: 163mg | Fiber: 1.7g | Sugar: 7.1g