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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. 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 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? Print off the full recipe below! Why we love this chocolatey muffin recipe: Really, what isn’t there to love about these Chocolate Raspberry Oatmeal Muffins?
Make according to the berries in season! Grease and line a muffin tin with twelve cupcake papers. Add the egg, vanilla, and brown sugar to the buttermilk mixture and combine. 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. Place muffins on the center rack and bake!
Remove and cool in tins for five minutes, before removing from pan onto a wire rack. Use honey in place of brown sugar. 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.