Oatmeal Muffins with Raspberry and White Chocolate

I found this recipe for fabulously fluffy oatmeal muffins about a year ago while perusing the internet. I’m a sucker for nostalgia so I instantly fell for the ‘from a 1940s home economics class in Louisiana’ description. And I am SO GLAD I DID. If you want a muffin that makes you feel like grandma’s baking, cosy pjs, and a nice wood fire, all at once, THIS is it. Basically, to me this muffin is like …. a symbol of the quintessential country-style home-cooked life.

Then I added raspberries and white chocolate, cuz sometimes life needs a little funk.


100 g oats
240 ml buttermilk
1 egg, beaten lightly
120 g brown sugar
114 g unsalted butter, melted and cooled down
125 g plain flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

White chocolate

In a large bowl, combine the oats and buttermilk, then let them sit for 1 hour. This will make the oats nice and soft.


Pre-heat your oven to 180 C fan (200 C non-fan).

Add the egg, brown sugar (120 g), and cooled, melted butter (114 g) to the, now soaked, oat and buttermilk combo. Stir until just combined.


In another bowl, sift together the flour (125 g), salt (1/2 tsp), baking powder (1 tsp), and baking soda (1/2 tsp). Mix it together then add it to your oat mixture and stir until just combined.

It is really important not to over stir muffins as they get tougher the more they are mixed.


Now for the raspberries and white chocolate photo because I think it is pretty 😛


I used about 90 g of white chocolate, which I think would have been fine for dark chocolate… but white chocolate has a high cocoa butter content (making it more oily) so in the future I wouldn’t put in quite as much. (Or I might experiment by cutting down the butter to offset the white chocolate). I used about 150 g of raspberries and I cut them in half because they were huge.

Fold in your chocolate and raspberries gently, until just mixed.


Grease a muffin tin (or line it with paper cups) and fill the cups to around 3/4 full –they don’t rise terribly high — then cook for 20 minutes.


Garnish with some extra raspberries if you’re feeling fancy 😀


They also make tasty mini muffins 🙂