Chocolate Raspberry Oatmeal Muffins
The oats must soak for at least 20 minutes before proceeding with the recipe.If you don't have buttermilk, use 1 cup milk + 1 tsp. white vinegar. Makes 12 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
TIP: Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week. Freeze for up to 3 months in an airtight container.