Oatmeal Raisin Muffins

A delightful combination of hearty oats and sweet raisins, these muffins are tender, moist, and infused with warm cinnamon. They make a wholesome breakfast, a satisfying snack, or a comforting treat to share with friends and family.

Why You’ll Love This Recipe

• Balances wholesome oats with natural sweetness from raisins

• Quick and straightforward preparation—ideal for busy mornings

• Versatile: customize with nuts, dried fruit, or spices

• Freezer-friendly for make-ahead convenience

• Appeals to both kids and adults with its comforting flavor profile

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Rolled oats

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Egg

• Milk

• Vegetable oil (or melted butter)

• Vanilla extract

• Raisins

directions

1. Preheat the oven to 190 °C (375 °F). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.

2. In a large bowl, whisk together 1 1/2 cups rolled oats, 1 cup all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.

3. In a separate bowl, beat 1 large egg; then stir in 1 cup milk, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract until combined.

4. Pour the wet ingredients into the dry ingredients and stir gently until just moistened. Avoid overmixing to keep muffins tender.

5. Fold in ¾ cup raisins, distributing them evenly through the batter.

6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

7. Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Yield: 12 muffins

• Preparation time: 15 minutes

• Baking time: 20 minutes

• Total time: 35 minutes

Variations

• Substitute half the all-purpose flour with whole wheat flour for added nuttiness.

• Add ½ cup chopped walnuts or pecans for extra crunch.

• Swap raisins for dried cranberries, chopped dates, or cherries.

• Stir in ½ teaspoon ground nutmeg or a pinch of cardamom alongside the cinnamon.

• For chocolate lovers, fold in ½ cup mini chocolate chips.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to three days. For longer storage, freeze in a sealed freezer bag for up to two months. To reheat, microwave a muffin on high for 15–20 seconds or warm in a preheated 175 °C (350 °F) oven for 5–7 minutes.

FAQs

Can I make these muffins gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend, and ensure your oats are certified gluten-free to avoid cross-contamination.

How can I keep the raisins from sinking to the bottom?

Toss the raisins lightly in a tablespoon of flour before folding them into the batter; this helps suspend them throughout the muffins.

Is it possible to use quick oats instead of rolled oats?

You may use quick oats, but the texture will be softer and less toothsome. Rolled oats yield a chewier bite.

Can I reduce the sugar without affecting texture?

You can reduce the sugar to ½ cup, though the muffins will be less sweet. Avoid reducing much further, as sugar contributes to moisture and tenderness.

What dairy-free substitutes work best?

Use almond milk, soy milk, or oat milk in place of dairy milk, and swap vegetable oil with melted coconut oil or dairy-free margarine.

How long will these muffins stay fresh?

At room temperature in an airtight container, they remain fresh for up to three days. Refrigeration is unnecessary and may dry them out.

Can I prepare the batter the night before?

Yes. Refrigerate the batter in a sealed container overnight, then portion and bake in the morning. You may need to add a minute or two to the baking time.

What is the best way to reheat frozen muffins?

Thaw at room temperature for 30 minutes, then warm in a 175 °C (350 °F) oven for 5–7 minutes or microwave for 20–30 seconds.

How do I make mini muffins with this recipe?

Reduce the baking time to 12–15 minutes and fill mini muffin cups about two-thirds full. This will yield approximately 24 mini muffins.

Can I add other mix-ins?

Absolutely. Chopped nuts, seeds, shredded coconut, or even a swirl of nut butter can be folded into the batter for variety.

Conclusion

These oatmeal raisin muffins combine wholesome ingredients with simple preparation for a versatile baked good that suits any occasion. Whether you enjoy them fresh for breakfast, pack them for lunch, or serve them warmed with a pat of butter, they are sure to become a favorite in your recipe repertoire. Enjoy experimenting with variations to make this recipe your own

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