Oatmeal Raisin Muffins

These quick and easy oatmeal raisin muffins really hit the spot. Moist and hearty these classic muffins are healthy and delicious.

Simple but tasty, these breakfast treats are baked with wholesome oatmeal and sweet raisins. They are also great for brunch, lunch snacks, or even dinner.

These oatmeal raisin muffins are healthy too! They are loaded with nourishing ingredients such as oats, fresh milk, olive oil, and raisins.  

In addition, they are not packed with sugar and grease like store-bought muffins are. 

There is nothing like waking up on a chilly morning to a pan full of warm muffins. Toasty on the outside and tender in the middle, they are a perfect recipe to create from scratch. 

Leftovers also make a great snack. They are so easy to grab and go, these snacks are perfect to nibble on with coffee or to throw into a bag for a bite later. 

Take them with you to the park, picnic, hike, or just about anywhere. They are also easy to throw in a lunchbox for a little treat.

Serve warm or at room temperature. Add butter and jam if you want.

Ingredients

• Oatmeal - 1 cup, old-fashioned oats are the best because they have more texture. However, you could use instant oats, if this is what you have on hand. (Reduce the soaking time to 5 minutes if using instant oats)
• Milk - 1 cup
• Vinegar - 1 tablespoon, vinegar might sound like a strange ingredient to add to muffins but trust me on this one. The vinegar blends with the milk to make a buttermilk-like flavor and is delicious when combined.
• Flour - 1 cup
• Sugar - ⅓ cup
• Baking powder - 3 teaspoons
• Salt - ½ teaspoon
• Egg - 1
• Olive oil - ¼ cup
• Cinnamon - 1 teaspoon
• Raisins ½ cup

Instructions

• To make simply combine the oatmeal, milk, and vinegar. Let it stand for about 15 minutes. While you are waiting, grease your muffin tins. Then preheat your oven to 425º.
• Add the egg and oil to your oatmeal mixture. 
• In a separate bowl mix together the flour, sugar, baking powder, salt, and cinnamon.
• Then add these dry ingredients to the oatmeal mixture, stirring just enough to moisten. 
• Add the raisins but make sure not to over-mix so your muffins don’t get tough. 
• Divide the batter between 12 muffin cups. Each cup will be about ⅔ full. 
• Bake for about 20 minutes or until the edges of the muffins are golden brown.
• Serve warm or at room temperature. Add butter and jam if you want.

Substitutions

You can use instant oats instead of old-fashioned oats if you like. Just reduce the soaking time to only 5 minutes instead of the whole 15 minutes

You can use a milk substitute if you prefer. This recipe will work equally well with almond, soy, coconut, or oat milk, or even just with water.

Substituting dried cranberries or another dried fruit such as chopped apples or apricots, for the raisins is an option. You could also exchange the raisins for fresh or frozen (thawed) blueberries. 

Leaving out the fruit entirely is also an alternative.

Storage

Let cool completely before storing in an airtight container at room temperature. Eat within 3 days for the best flavor. 

Leftovers can be served at room temperature or warmed up. 

To warm, slice in half and place in a toaster for a few minutes. You can also warm them by placing them in a 350-degree oven for about 10 minutes. 

Freezing

Place in a freezer storage bag or airtight container before freezing. Eat frozen muffins within about 3 months for the best flavor.

Defrost at room temperature for several hours or overnight then enjoy as usual.

Tips

• Make sure not to over-mix the batter, this will cause muffins to be tough.
• Use paper muffin liners for quicker cleanup.
• I have also made these muffins without soaking the oatmeal, they still turn out fine and delicious but do have a slightly chewier texture.

Recipe

Print

Oatmeal Raisin Muffins

These quick and easy oatmeal raisin muffins really hit the spot. Moist and hearty these classic muffins are healthy and delicious.

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 15 minutes

Total Time 45 minutes

Servings 12 muffins

Ingredients

• 1 cup Oatmeal
• 1 cup Milk
• 1 tablespoon Vinegar
• 1 cup Flour
• ⅓ cup Sugar
• 3 teaspoons Baking powder
• ½ teaspoon Salt
• 1 Egg
• ¼ cup Olive oil
• 1 teaspoon Cinnamon
• ½ cup Raisins

Instructions

• To make simply combine the oatmeal, milk, and vinegar. Let it stand for about 15 minutes. While you are waiting, grease your muffin tins. Then preheat your oven to 425º.
• Add the egg and oil to your oatmeal mixture.
• In a separate bowl mix together the flour, sugar, baking powder, salt, and cinnamon.
• Then add these dry ingredients to the oatmeal mixture, stirring just enough to moisten.
• Add the raisins but make sure not to over-mix so your muffins don’t get tough.
• Divide the batter between 12 muffin cups. Each cup will be about ⅔ full.
• Bake for about 20 minutes or until the edges of the muffins are golden brown.
• Serve warm or at room temperature. Add butter and jam if you want.

Notes

Make sure not to over-mix the batter, this will cause muffins to be tough.

Use paper muffin liners for quicker cleanup.

I have also made these muffins without soaking the oatmeal, they still turn out fine and delicious but do have a slightly chewier texture.

Frequently Asked Questions

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