Oatmeal Raisin Muffins are packed with wholesome oats, cinnamon, and juicy raisins. They are a delicious and nutritious breakfast, dinner side dish, or snack. Quick and easy to make, this small-batch recipe is ready in about 30 minutes!
Why I love this recipe
This recipe makes a small batch of muffins that go great with coffee, orange juice, or a cold glass of milk.
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Substitutions
You can use half all-purpose flour and half whole-wheat flour
Equipment used for this recipe
How to make Oatmeal Raisin Muffins
Step 1 – In a bowl, combine the raisins with 1/3 cup of the milk. Let them sit for about 10 minutes.
Step 2 – At the same time, preheat the oven to 350 degrees F. Line 6 muffin cups with paper cups or spray the muffin tin with nonstick cooking spray.
Step 3 – Melt the butter slightly. It should be part liquid and part solid. Allow to cool.
Step 4 – In a large mixing bowl, combine the egg and the brown sugar, mixing until smooth.
Step 5 – Add the butter and vanilla to the sugar mixture. Stir together.
Step 6 – Add in the all-purpose flour, baking soda, cinnamon, and salt to the wet ingredients.
Step 7 – Add 1/4 cup milk, quick oats, and the milk with raisins to the flour mixture. Fold together until just combined, do not overmix!
Step 8 – Spoon batter evenly into the prepared muffin cups. Sprinkle extra raisins and a little bit of turbinado sugar on top of each muffin.
Step 9 – Bake in the preheated oven until a toothpick inserted in the center comes out with only a few moist crumbs, about 20-25 minutes.
Step 10 – Let the oatmeal muffins cool slightly before removing from the muffin pan.
Pro Tips
Store leftovers in an airtight container at room temperature for 4-5 days.
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- Oatmeal Raisin Cookies
- Cinnamon Swirl Raisin Bread
- Cinnamon Raisin Biscuits
Oatmeal Raisin Muffins
Equipment
Ingredients
- ½ cup milk (divided)
- ½ cup raisins (plus more for topping)
- ¼ cup light brown sugar
- 1 egg
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup quick oats (instant oats)
- 2 teaspoons Turbinado sugar (for topping)
Instructions
- In a bowl, combine the raisins with 1/4 cup of the milk. Let them sit for about 10 minutes.
- At the same time, preheat the oven to 350 degrees F. Line 6 muffin cups with paper liners or spray with nonstick cooking spray.
- Melt the butter slightly. It should be part liquid and part solid. Allow to cool.
- In a large bowl, combine the egg and the brown sugar, mixing until smooth.
- Add the butter and vanilla to the egg mixture. Stir together.
- Add in the all-purpose flour, baking soda, cinnamon, and salt.
- Add 1/4 cup milk, quick oats, and the milk with raisins to the flour mixture. Fold together until just combined, do not overmix!
- Divide the muffin batter evenly between the prepared muffin cups. Sprinkle extra raisins and a little bit of turbinado sugar on top of each muffin.
- Bake in the preheated oven until a toothpick inserted in the center comes out with only a few moist crumbs, about 20-25 minutes.
- Let the muffins cool slightly before removing from the muffin pan.
Notes
- Store leftovers in an air-tight container at room temperature for 4-5 days.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Monday 10th of June 2024
I hope you love these Oatmeal Raisin Muffins as much as I do!