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Oat-Topped Raspberry Muffins Recipe

Oat-Topped Raspberry Muffins Recipe

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. YIELD:18 servings


  • 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
  • 1 cup quick-cooking oats
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 3 tablespoons seedless raspberry preserves


  • 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.

Nutritional Facts

1 each: 229 calories, 8g fat (4g saturated fat), 42mg cholesterol, 143mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.

Reviews for Oat-Topped Raspberry Muffins

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Reviewed Aug. 7, 2014

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

Reviewed Jul. 31, 2013

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

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!"

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."

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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