Chocolate Raspberry Oatmeal Muffins
Mix the fruit and nuts into these buttermilk oatmeal muffins. Grab the simplest ingredients for the best Chocolate Raspberry Oatmeal Muffins.
Muffins are one of my favorite things to bake. I love creating all different flavor variations like this Oatmeal Lover’s Breakfast Board (with blueberry muffins) and Double Chocolate Banana Muffins. What are you favorite flavors?
Chocolate Raspberry Oatmeal Muffins
This Chocolate Raspberry Oatmeal Muffins recipe is bursting with plenty of chocolate and raspberries. They are our family-favorite, with a moist and soft center, and a slightly crunchy top. You can make ahead and freeze, and pull out of the freezer and defrost (or micowave) when you have a sweet muffin craving! So good!
You can also leave out the chocolate and add in dried fruit. Some guests don’t eat nuts, so these are optional, too.
Chocolate Raspberry Oatmeal Muffins Ingredients
Maybe you prefer blueberries to raspberries? Grab the simplest ingredients for the best Chocolate Raspberry Oatmeal Muffins. Print off the full recipe below!
- Buttermilk
- Rolled oats not quick oats
- Egg + vanilla
- Brown sugar (or honey)
- Butter
- FlourBaking powder + baking soda + salt
- Nutmeg + cinnamon
- Walnuts
- Rasberries (fresh or frozen)
- Chocolate chunks (or chips)
Why we love this chocolatey muffin recipe:
Really, what isn’t there to love about these Chocolate Raspberry Oatmeal Muffins? Vibrant + chocolatey + great for meal prep (make ahead and freeze).
We also love these muffins for snacks, school lunches, hiking (and kayaking), and of course weekend brunch! Double or triple the recipe!
Make according to the berries in season!
Gluten-free: Use certified gluten-free rolled oats and this recipe is 100% gluten-free friendly! YAY!
How do you make oatmeal muffins with raspberries
- Combine buttermilk and oats in a large bowl and let stand for at least twenty minutes, up to an hour.
- Grease and line a muffin tin with twelve cupcake papers.
- Add the egg, vanilla, and brown sugar to the buttermilk mixture and combine. Stir in melted butter.
- Add to the bowl: flour, salt, baking powder, baking soda, and spices. Gently fold into batter but do not over-mix.
- Sprinkle the raspberries and chocolate chunks into the batter and gently mix together.
- Scoop batter into muffin papers.
- Place muffins on the center rack and bake!
Remove and cool in tins for five minutes, before removing from pan onto a wire rack.
Tips and substitutions:
- You can mix up the berries with blueberries, blackberries, or chopped strawberries.
- Use honey in place of brown sugar.
- If you don’t have buttermilk, use one cup milk + one teaspoon white vinegar.
- The oats must soak for at least twenty minutes before proceeding with the recipe.
- I say carefully, because nobody wants little pieces of berry in their muffins.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to one week.
- Freeze for up to three months in an airtight container.
Warm connections with cozy muffins
Fall is my favorite season to host out-of-town company. The warm days are perfect for hiking, and outdoor activities, yet the evenings have a chill and perfect weather for dinner on the back deck. Muffins are easy to make ahead and freeze for weekend company, and we love this Chocolate Raspberry Oatmeal Muffins recipe!
Warm connections are built around the opportunity to reconnect with, and encourage, close-knit friends. Many times it starts with food, or breakfast in the morning.
ENJOY!
What are the most popular muffins?
Blueberry muffins
Zucchini muffins
Banana muffins
Get the Recipe:
Chocolate Raspberry Oatmeal Muffins
Ingredients
- 1 cup buttermilk
- 1 cup rolled oats, not quick oats
- 1 large egg, room temperature
- 1 tsp. vanilla
- ¼ cup brown sugar, or 1/2 cup honey
- ½ cup unsalted butter, melted and cooled
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg, freshly ground
- ½ teaspoon cinnamon, freshly ground
- ½ cup walnuts
- 1 cup rasberries, fresh or frozen
- ½ cup chocolate chunks, or chips
Instructions
- Combine buttermilk and oats in a large bowl and let stand for at least 20 minutes, up to an hour.
- Preheat the oven to 375°F. Grease and line a muffin tin with 12 cupcake papers.
- Add the egg, vanilla, and brown sugar to the buttermilk mixture and combine. Stir in melted butter.
- Add to the bowl: flour, salt, baking powder, baking soda, and spices. Gently fold into batter but do not over-mix.
- Sprinkle the raspberries and chocolate chunks into the batter and gently mix together.
- Scoop batter into muffin papers.
- Place muffins on the center rack and bake about 12-15 minutes.
- Remove and cool in tins for 5 minutes before removing from pan onto wire rack.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
These are really good muffins and it’s a good recipe. It’s easy to make and its the recipe I make every week for breakfast. I like that it only has 1/4 c sugar.
can I change the buttermilk to almond milk?
Yes you can!