Toasted Oat Raspberry Lemon Yogurt Muffins

Steps

1. Heat the oven to 350°F (175°C). Spread 140 g of the oats on a rimmed baking sheet; set the remaining 20 g of oats aside for the topping.
2. Toast the 140 g of oats in the oven for 8 to 10 minutes, stirring once, until golden and fragrant. Let cool 5 minutes.
3. In a large bowl, stir the toasted oats with the yogurt and milk. Let soak 15 minutes to soften.
4. Meanwhile, raise the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
5. Make the topping: in a small bowl, mix the reserved 20 g of oats with 15 g of the sugar and the cinnamon.
6. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
7. Into the soaked oats, whisk the eggs, the melted butter, the remaining 115 g of sugar, the lemon zest and the vanilla until smooth.
8. Add the flour mixture to the oat mixture and fold just until no dry streaks remain; a lumpy batter is fine.
9. Gently fold in the raspberries, keeping them as whole as you can.
10. Divide the batter among the 12 cups and sprinkle each evenly with the oat-cinnamon topping.
11. Bake 18 to 22 minutes, until the tops are golden and a toothpick in the center comes out clean.
12. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.