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Oat-Topped Raspberry Muffins Recipe
Oat-Topped Raspberry Muffins Recipe photo by Taste of Home

Oat-Topped Raspberry Muffins Recipe

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These muffins are my family's favorite and can be made with blueberries as well. Serve them for breakfast with jam or for dessert with ice cream.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon grated lemon peel
  • 1 cup lemon yogurt
  • 1/4 cup milk
  • 2 cups fresh or frozen raspberries
  • TOPPING:
  • 1 cup quick-cooking oats
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 tablespoons seedless raspberry preserves

Nutritional Facts

1 muffin equals 229 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 143 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder, baking soda and lemon peel; add to creamed mixture alternately with yogurt and milk. Gently fold in raspberries.
  2. Fill greased or paper-lined muffin cups three-fourths full. Combine the topping ingredients; spoon over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214

Nutritional Facts

1 muffin equals 229 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 143 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Oat-Topped Raspberry Muffins

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
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MY REVIEW
Reviewed Aug. 7, 2014

"I used pineapple yogurt because that is what I had on hand. Yummy!! Thank you :)"

MY REVIEW
Reviewed Jul. 31, 2013

"Wanted to add that since we are diabetic, I didn't use the topping, still the best!"

MY REVIEW
Reviewed Jul. 31, 2013

"I actually made this recipe as a "thank you" for two people who helped me when we were evacuated from our home because of a gas leak. That was two years ago. Our neighbor is still talking about them! They are the best!"

MY REVIEW
Reviewed Jan. 23, 2012

"These muffins do not even get a chance to cool down! Moist and the lemon yogurt makes them have that great "different" taste."

MY REVIEW
Reviewed Mar. 19, 2010

"These were so good! I took them to my writers' critique group meeting and we gobbled them up. I think I might try them with blackberries next time. Thank you for sharing!"

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