Feeding an Addiction: Oatmeal Raspberry Cupcakes Recipe

Feeding an Addiction: Oatmeal Raspberry Cupcakes Recipe by Elana Harris Schanzer

Meal Monday

IMG_4910 I have a serious addiction.

Not cigarettes. Not alcohol. Not drugs. Though all those things would seem likely coping mechanisms, considering I’m the mother of two-and-a-half-year-old triplets.

My obsession is far more innocent. I’m addicted to buying berries. Strawberries, two for the price of one? What a deal! Organic raspberries on sale? Better stock up.

I can’t help myself.

Luckily the trio is crazy for them. They love all varieties. “Peez more boobies!” the kiddos cry, desperate for blueberries. “Red stawbees!” they exclaim when I bring them to the table, as if they had not eaten them every day for the last, um, long time.

The positive side of this behavior: My kids love berries and eat them with just about every meal. The negative side: Berries are delicate and have a small freshness window. There are only so many berries the little guys can eat at a time (particularly with a Dude who’s prone to puking).

Looking for something new to offer the kids at breakfast—and a way to save some forlorn berries in the back of the fridge—I tried a recipe for Raspberry Oatmeal Muffins.

My tasters were a tough crowd, as always. After just one bite, Zeke demanded, “more bee cupcake…peez!” Our cake-hating Dude took one sideways glance at it and turned up his nose. Bitty picked up a piece, smushed it up, then put it back on her plate, without ever taking a taste.

Getting three kids out of bed, diapers changed, and eating breakfast before 7:30am is no easy feat. But following up with a yummy muffin and a cup of “hot cocky,” as the kids say, is a very sweet reward.

Raspberry Oatmeal Muffin Recipe
Adapted from The Hadassah Everyday Cookbook


1 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup brown sugar, firmly packed
1 egg
1/2 cup milk
1 tsp vanilla
1 cup quick cooking oats
1 cup fresh or thawed frozen raspberries


Preheat oven to 375 degrees. Line a muffin tray with paper cupcake cups.

In a medium bowl, combine the flour, baking powder, baking soda, nugmeg, cinnamon, and salt. Set aside. In a large bowl, mix the butter and brown sugar until fully combined. Add the egg, milk, and vanilla to the butter mixture and mix until thoroughly combined. Slowly add dry ingredients to the wet ones and mix to combine. Fold in the oats.

Fill each cupcake cup a little less than half way. Gently press a few raspberries into the batter and cover with more batter until the cups are 3/4 full. If desired, press a raspberry into the top of each muffin.

Bake muffins for 16-18 minutes until brown and a tester inserted in the middle of one comes out clean. Immediately remove muffins from pan and cool on a wire rack.

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