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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.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    1-1/2 dozen


  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon grated lemon zest
  • 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


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder, baking soda and lemon zest; 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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