These oatmeal raisin muffins are a delicious morning treat inspired by my favorite classic cookie! Lightly sweet and full of texture, these fluffy muffins trick me into thinking I get to have dessert for breakfast. Thankfully, the muffins are actually oat-packed, full of fiber, and sustained fuel for the start of my day!
I love that these muffins can be made in the afternoon or evening (when I have the most energy) so that I can quickly grab one in the morning when I don’t want a fussy breakfast. What could be better than a breakfast option that feels special and requires no prep in the AM?
These freeze very well and keep for months so I often double or triple the recipe when I make these oatmeal raisin muffins. They will disappear faster than you think, trust me.
If you (or your children) aren’t raisin lovers, you can swap them out for chocolate chips and make these delicious old-fashioned oatmeal muffins work for you! They will satisfy even the pickiest of eaters!
Before You Get Started Baking
- Take the refrigerated ingredients (eggs and butter) out of the fridge at least 30 minutes prior to bake time so that they’re at room temperature when you need them. This ensures that your batter has the right consistency so the muffins bake with the perfect texture.
- Gather the rest of your ingredients and all tools or equipment before starting so that they’re on-hand for quick preparation.
- For this recipe, you will need a 12-cup muffin tin, or two 6-cup muffin tins. Also, you will need 1 large mixing bowl, a rubber spatula, a wooden or plastic spoon, 1 whisk, and a wire cooling rack.
- 1 Muffin Tin with 12 cups (or two 6-cup muffin tins)
- 1 Large mixing bowl
- 1 Medium mixing bowl
- Wire Cooling Rack
- 1 Wooden or Plastic Spoon
- 1 Whisk
- 1 Rubber or Plastic Spatula
Recipe Cook Time and Yield
- Recipe Yield: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 1 cup all purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 eggs (at room temperature) (whisked)
- 1⁄3 cup dark brown sugar
- 1⁄3 cup unsalted butter (at room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 cup of buttermilk or whole milk
- 1 cup of purple or golden raisins
- Preheat the oven to 375 degrees fahrenheit. Grease your 12 muffin pan holes with butter or non-stick cooking spray. Line the muffin cups with paper cupcake liners if you have them on hand.
- In a large mixing bowl, combine the dry ingredients. These are: flour, oats, baking soda, baking powder, salt, and cinnamon. Whisk these ingredients together until everything is thoroughly mixed together.
- In a medium mixing bowl, combine the whisked eggs, buttermilk, vanilla extract, honey, and softened butter. Cream these wet ingredients together until a smooth cream is formed.
- Pour the wet ingredients into the bowl with the dry ingredients and fold everything together using a spatula only until fully combined. Stop mixing the batter once it’s evenly combined, or else you will end up with dense, tough muffins!
- Gently stir in the raisins. Divide the prepared batter evenly among the 12 muffin cups, filling them near to the top edge.
- Bake on the middle rack for 15-20 minutes or until a toothpick shoved deep into a muffin comes out clean.
- Let the muffin tin cool on a wire cooling rack for at least 15 minutes before digging into a warm muffin!
Tips and Tricks
- For optimal baking and perfect muffin texture, keep the oven door closed during the cooking time and center the baking tin on the middle rack.
- If using salted butter instead of unsalted, use 1⁄4 teaspoon of salt in the batter instead of the 1⁄2 listed in the recipe.
- Feel free to add 1⁄2 cup of your favorite chopped nuts to this recipe if you like some crunch in your muffins! Add them in along with the raisins or sprinkle them on top of the batter before baking.
- For softer muffins, cook the oats in the buttermilk or whole milk in a saucepan on medium heat for about 5 minutes. Let the (now oatmeal) cool before adding it to the muffin batter along with the other wet ingredients.
- These oatmeal raisin muffins will keep well if stored in an airtight container at room temperature for up to 3 days.
- They also freeze well for up to 3 months! Just wrap the muffins tightly and freeze them in an airtight bag or container. Before serving, let the muffins thaw overnight at room temperature.
The following ingredients can be swapped out for your desired alternative at the same quantity included in the recipe:
- Raisins can be substituted with your favorite sweet morsel! Try dried sweetened cranberries, fresh blueberries, chocolate chips, chopped dates, or chopped apples!
- Brown Sugar can be substituted with granulated sugar, coconut palm sugar, or raw cane sugar. You can also try using 1⁄2 cup of pure maple syrup instead!
- Buttermilk or Whole Milk can be swapped for soymilk (add 1 tablespoon of lemon juice or vinegar)), coconut milk (add 1 tablespoon of lemon juice or vinegar), or almond milk (add 1 tablespoon of lemon juice or vinegar)
- All-Purpose Flour can be substituted for your preferred alternative. Some options to try include: whole wheat flour, spelt flour, almond flour, chickpea flour, brown rice flour, teff flour, and coconut flour (use half the amount and add 1 egg to the recipe if going with this option).
Great Ways to Enjoy Your Muffin
Try these muffins warm with either softened butter or your favorite jam! They are the perfect morning comfort food to eat along with your tea or coffee either at home or on the go!