Oatmeal Raisin Muffin
intro
Soft, warmly spiced tender muffins packed with chewy rolled oats and plump raisins, perfect for quick breakfasts, afternoon snacks, or group gatherings.
Ingredients
Steps
Prep oven and soak oats
Preheat your oven to 400°F (200°C), then line a 12-cup standard muffin tin with paper liners or lightly grease each cup with butter. In a medium mixing bowl, combine 1.5 cups rolled oats with 1 cup room-temperature whole milk, stir to fully coat all oats, and let rest 10 minutes to soften.
Whisk dry ingredients
In a separate large mixing bowl, whisk together 1 cup all-purpose flour, ⅔ cup packed light brown sugar, 1.5 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon fine table salt until fully blended, breaking up any brown sugar clumps with the whisk.
Blend wet oat base
After the oats have soaked for 10 minutes, add 6 tablespoons cooled melted unsalted butter, 1 room-temperature large egg, and 1 teaspoon vanilla extract to the oat-milk mixture. Stir with a wooden spoon until the egg is fully incorporated, with no yellow streaks remaining.
Fold batter and raisins
Pour the wet oat mixture into the large bowl of dry ingredients, then add ¾ cup raisins. Fold gently with a silicone spatula only until no dry flour streaks remain; do not overmix, as this creates tough muffins. The finished batter will be thick and slightly lumpy.
Portion batter into tin
Scoop batter evenly into the prepared muffin tin, filling each paper liner exactly ⅔ full (about ¼ cup batter per cup) to leave space for rising. Tap the tin firmly on the counter 2-3 times to pop any large trapped air bubbles.
Bake and cool muffins
Bake in the preheated 400°F (200°C) oven for 18-20 minutes, until a toothpick inserted into a center muffin comes out with 1-2 moist crumbs attached (no wet batter). Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool 10 minutes before serving.
Tips
2.Use room-temperature milk and egg for the smoothest batter; cold ingredients cause melted butter to solidify into clumps, creating uneven, greasy spots in finished muffins.
3.For plump, juicy raisins instead of hard, dry bits, soak raisins in hot tap water for 5 minutes and pat fully dry with paper towels before folding into the batter.
OMG these are SO good! I baked a batch on Sunday for meal prep breakfasts this week and they’ve held up perfectly in the fridge. Not too sweet, super moist, the oats give such a nice chewy texture. My roommate keeps stealing them off the counter lmao
My kids LOVED these! I packed one in each of their lunch boxes yesterday and they all asked for seconds when they got home. I did swap half the raisins for mini chocolate chips for my youngest who swears he hates raisins, and even that version turned out amazing. So easy to throw together on a school night too!
Took these on a day hike in the Rockies last weekend and they were the perfect trail snack! Filling, not crumbly, didn’t get squished in my pack. Only note is I added a dash of extra cinnamon because I’m obsessed with cinnamon, would recommend.
Really solid muffin recipe! Super easy to follow even with my tiny apartment oven that runs hot. Only reason it’s not 5 stars is I found them a tiny bit dry on day 3, but warming them up for 10 seconds in the microwave with a little butter fixed that right up. Will definitely make again.
Brought these to my church potluck last Sunday and they were gone in 10 minutes! Multiple people asked me for the recipe, I told them it’s this exact one with no tweaks needed. Wait — has anyone tried making these with golden raisins instead of regular? I have a giant bag I need to use up.
As someone who can barely make toast without burning it, I was shocked how easy these were! 35 minutes total, no fancy equipment, just a bowl and a muffin tin. Total win for my dorm meal plan slump. I used cheap generic oats and raisins from the campus grocery store and they still slapped.
I was really excited for these but I had to swap in gluten-free all purpose flour and oat flour since I have celiac, and they came out a little denser than I expected. Flavor was great though! Maybe I needed to add a little extra milk? Not sure, might tweak next time.
Made these for my daughter’s soccer team breakfast before an early game and the other parents were raving. I added a tiny bit of vanilla glaze on top for a little extra sweetness, and it paired so well with the oat and raisin base. Will be making these a regular weekend bake for sure.
These freeze SO well! I made a double batch, popped half in the freezer, and when I want one I just microwave it for 45 seconds and it tastes exactly like it just came out of the oven. Perfect for busy work mornings when I don’t have time to make breakfast.
Full transparency: I hate raisins. My wife made these last night and I ate two without even realizing they had raisins? They’re that good. The oats keep them hearty, the sweetness is just right, I don’t know what kind of wizardry this is but I’m a convert. Wait no, I still hate raisins in cookies, but in these? *Chef’s kiss*
Quick question! Can I use quick oats instead of old fashioned rolled oats for this? That’s all I have in my pantry right now and I really want to make these today instead of running to the store.
Tried this recipe after my granddaughter sent it to me, and I have to say it’s a real classic. Not overly fussy, the ratios are spot on, the crumb is perfect. I’ve been baking oatmeal raisin muffins for 40+ years and this one is going in my permanent recipe box. Tastes just like the ones my mom used to make.
These are way lower in sugar than most muffin recipes I’ve tried, which is perfect for my post-gym breakfast. I added a scoop of vanilla protein powder to the batter and a handful of chopped walnuts for extra protein and crunch, and it worked so well. Definitely a new staple for my fitness routine.
Served these at my weekend brunch alongside scrambled eggs, fresh fruit, and coffee, and all my friends asked for the recipe before they left. They pair so well with a little cream cheese spread on top, trust me on that. So much better than the sad store-bought muffins I almost bought instead.
Wait, did anyone else’s muffins stick to the paper liners? I sprayed them with cooking spray but half the muffin stuck to the paper when I peeled it off. Flavor was amazing, I just lost half the muffin to the liner lmao. Any tips for next time?
I skipped the raisins and added dried cranberries and orange zest for a little twist, and it was chef’s kiss. The base recipe is so versatile, you can swap in whatever dried fruit or mix-ins you have on hand and it still turns out perfect. Love easy, flexible recipes like this for busy weeks.
These are the perfect coffee pairing! Not too sweet so they don’t clash with my dark roast, chewy, warm, just everything you want in a morning muffin. I warmed one up this morning and ate it while watching the sunrise on my porch, total little moment of joy before work.
Made these yesterday and my golden retriever sat by the oven the entire time they baked begging for a bite. I gave him a tiny plain piece (no raisins, don’t worry — I know raisins are bad for pups!) and he did a little happy dance. 10/10, human and dog approved.