Oatmeal Raisin Muffins are a delightful combination of hearty oats and sweet, plump raisins, making them a wholesome and tasty breakfast or snack option. They're moist, tender texture and warm cinnamon flavor make them a comforting treat for any time of day and ready in under 30 minutes!
Table of Contents
Easy Oatmeal Raisin Muffins
You’re going to love these Oatmeal Raisin Muffins because they offer a perfect balance of chewy oats and sweet raisins, creating a delicious and satisfying texture combination. They also have a sweet cinnamon flavor that is just irresistible.
Oatmeal Raisin Cookies sometimes spark controversy because many people may prefer or expect chocolate chips instead, but I think oatmeal and raisin in muffin form is exactly where the combination was meant to exist. Muffins are not expected to be as sweet as cookies, which gives perfect reason to bring in the heartier oat and raisin combo.
Enjoy these muffins alongside your morning cup of coffee or heated up with a cold glass of milk for a bedtime snack. And if you want to try another one of my muffin recipes, check out these Greek Yogurt Banana Bread Muffins or these Blueberry Protein Muffins.
Here's What You'll Need
- Oats - I used old fashioned rolled oats. Steel cut will provide too grainy of a texture and quick oats will result in a mushy muffin.
- Sweetener - We will use maple syrup and brown sugar.
- All Purpose Flour - I've not tried alternatives, but gluten free 1:1 flour or whole wheat flour should work just fine in this recipe.
- Oil - Olive oil or vegetable oil. We are keeping these dairy free with oil instead of butter.
- Raisins - Feel free to try other dried fruit besides regular raisins, too. Try dried cranberries, craisins, dried mango chunks, etc.
- Turbinado Sugar - Optional for topping but HIGHLY recommend as it gives the muffins the bakery style taste.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Mix-ins: In addition to, or instead of the raisins, add in some chocolate chips or chopped walnuts (or nut of choice) to the batter.
- Sweetener: If you prefer, you can swap the maple syrup for honey.
- Protein: Up the protein content on these muffins by swapping out ¼ cup of the flour for 3 scoops of protein powder. I like Clean Simple Eats. Code APOP saves you $$.
How to Make Oatmeal Raisin Muffins
I tested these muffins 3 times and these are a winner! It’s important to grease the muffin liners. Do not skimp on the turbinado sugar. They make it taste like a bakery muffin!
1. Preheat the oven to 350°F. In a large bowl, add milk and old fashioned oats together. Stir until the oats have absorbed most of the milk.
2. Add the maple syrup, brown sugar, and vanilla extract. Stir together.
3. Fold in the eggs and mix until combined.
4. Add dry ingredients: all purpose flour, baking powder + soda, salt, and cinnamon. Whisk until all of the flour clumps are dissolved.
5. Lastly, fold in raisins and oil. Whisk again until the batter is smooth and luscious.
6. Spray muffin liners with cooking spray and use a cookie scooper to dish out muffin batter. Sprinkle turbinado sugar and more raisins over top of each muffin.
6. Bake for 18-22 minutes or until the toothpick comes out clean and the sugar on top is a beautiful golden brown. Allow to cool on a wire rack before enjoying.
Don’t add too many mix-ins. This will weigh down the matter and prevent your muffins from rising properly.
These Oatmeal Muffins are FABULOUS for meal prep to grab and go on busy mornings or a great snack for after school. Place cooled muffins in an airtight container in the fridge for up to 5 days.
You can also freeze these muffins. Allow them to cool completely then store in a gallon size freezer bag or air-tight container for up to 3 months.
These Oatmeal Raisin Muffins are delicious with a drizzle of peanut butter or almond butter, a dollop of greek yogurt, or heated up in the toaster oven or microwave with a pat of butter on top. I love enjoying with a cold glass of milk or with morning coffee.
It’s up to you! Paper liners are great if you plan to serve to a group, but if you’re making these muffins just to enjoy at home you surely don’t have to.
Either way I highly suggest spraying the muffin tin or the liners with non-stick spray to ensure the finished product doesn’t stick.
- Gluten Free: Replace the all purpose flour with gluten free 1:1 baking flour. Double check your oats are gluten free, too!
- Dairy free: Use almond milk or another plant-based milk instead of dairy
- Vegan: I’ve not tested it, but I think flax egg would work in these muffins.
More Recipes You'll Love
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Oatmeal Raisin Muffins
- Large mixing bowl
- Rubber Spatula
- Measuring cups and spoons
- muffin liners
- Muffin tin
- cookie scooper
- 2 cups old fashioned oats
- 1 ⅓ cup milk, dairy or nut milk
- ½ cup maple syrup
- ⅔ cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ⅓ cup oil, olive oil or vegetable oil
- ⅔ cup raisins
- ¼ cup turbinado sugar, for topping
- Preheat the oven to 350°F.
- In a large bowl, add milk and old fashioned oats together. Stir until the oats have absorbed most of the milk.
- Add the maple syrup, brown sugar, and vanilla extract. Stir together.
- Fold in the eggs and mix until combined. Add dry ingredients: all purpose flour, baking powder + soda, salt, and cinnamon. Whisk until all of the flour clumps are dissolved.
- Lastly, fold in raisins and oil. Whisk again until the batter is smooth and luscious.
- Spray muffin liners with cooking spray and use a cookie scooper to dish out muffin batter. Sprinkle turbinado sugar and more raisins over top of each muffin.
- Bake for 18-22 minutes or until the toothpick comes out clean and the sugar on top is a beautiful golden brown. Allow to cool on a wire rack before enjoying.
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