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Oatmeal Raisin Muffins

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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.

Oatmeal raisin muffins on a white plate with a white and green striped napkin.
Oatmeal Raisin Muffins
Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Storage
  • Freezing
  • Tips
  • Recipe
  • Frequently Asked Questions
  • You also might like

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

Oatmeal, milk, and vinegar resting in a glass bowl n a grey countertop with a green and white striped napkin with a wooden spoon.
Let milk, vinegar and oatmeal stand for 15 minutes
Flour, sugar, and cinnamon mixture are added to the oatmeal mixture in a glass bowl on a grey countertop with a green and white striped napkin with a wooden spoon.
Add dry ingredients to oatmeal mixture
Oatmeal raisin batter in a bowl and a muffin pan with some batter in three cups on a grey countertop with a green and white striped napkin and a wooden spoon.
Divide batter between 12 muffin cups
  • 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.

Oatmeal raisin muffins in a metal muffin tin pan on a grey counter with a white and green striped napkin.

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

Oatmeal muffins
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

Are oatmeal raisin muffins healthy?

Yes, 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. 

Can I substitute cranberries instead of raisins?

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.

Can I use instant oats instead of old fashioned?

Yes, 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.

How do you store muffins?

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

Can you freeze muffins?

Yes, place them 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.

Oatmeal raisin muffins on a white plate with a white and green striped napkin.

You also might like

  • Cinnamon coated muffins 
  • Pear Bread
  • No-Knead whole wheat bread

Please make sure to leave your comments, ratings, and reviews!

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Reader Interactions

Comments

  1. Elisa

    May 02, 2021 at 3:11 am

    5 stars
    This is a great quick and easy muffin recipe. The leftovers made great snacks but sadly didn't last long. Delicious!

    Reply
  2. Salem

    December 29, 2021 at 11:36 pm

    The ingredients say baking powder to directions say to add the baking soda……A correction should be made.

    Reply
    • Sam

      December 30, 2021 at 4:12 pm

      Yikes, typo! Thanks for the heads up. It is corrected now. The right ingredient to add is baking powder.

      Reply
  3. Gayle

    March 21, 2022 at 7:08 pm

    I’m wondering if this recipe has been made using mini muffins tin and if so what would be the baking time?

    Reply
    • Sam

      April 17, 2022 at 11:07 pm

      Yes, I have made these as mini muffins many times and they are fabulous. The baking time does need to be reduced. They will probably be ready in 12 to 15 minutes. Insert a toothpick into one of the center muffins, if it comes out clean the muffins are done.

      Reply

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