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Oat-Topped Raspberry Muffins

 Oat-Topped Raspberry Muffins
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.
18 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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

2 of 2

Oat-Topped Raspberry Muffins (continued)

Directions (continued)

  • out clean. Cool for 5 minutes before removing from pans to wire
  • racks. Serve warm. Yield: 1-1/2 dozen.
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.