Raspberry Oat Muffins

[Honoria]

RASPBERRY OAT MUFFINS




yield 12 STANDARD-SIZE MUFFINS
prep time 15 MINUTES cook time 20 MINUTES



INGREDIENTS

1 & 3/4 cups (210g) all-purpose flour

1 cup (99g) old-fashioned oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (113g) unsalted butter, melted

1/2 cup (100g) packed light brown sugar

1/2 cup (100g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup (113g) sour cream

6 ounces (3/4 cup; 170g)) raspberries, chopped

sanding sugar, optional


INSTRUCTIONS

Preheat oven to 400°F. Grease a 12-cup standard muffin pan, or line the cups with paper liners.


Whisk together the flour, oats, baking powder, baking soda, and salt. Set aside.


In a large bowl, stir together the butter, brown sugar, and granulated sugar. Stir in the eggs and vanilla.


Stir in the flour mixture, stirring until almost combined. Stir in the sour cream. Gently stir in the raspberries, making sure not to over-mix.


Fill the muffin pan with about 1/4 cup batter per cup. Sprinkle the tops with sanding sugar, if desired.


Bake 18- 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


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