Oatmeal Raisin Muffins

When you’re craving the cozy comfort of oatmeal raisin cookies but want something a bit healthier, these oatmeal raisin muffins are the perfect solution. Packed with hearty oats, juicy raisins, and warm cinnamon, these muffins are soft, moist, and slightly sweet—ideal for breakfast or a quick snack. They’re simple to make and strike a perfect balance between wholesome and satisfying.

Why You’ll Love This Recipe

These oatmeal raisin muffins are a great addition to your weekly baking routine. Here’s why they stand out:

• Made with both all-purpose and whole wheat flour for a balanced texture

• Naturally sweetened with brown sugar and raisins

• Perfect for breakfast, snacks, or lunchboxes

• No mixer needed—just a few bowls and a spoon

• Includes oats for extra fiber and a chewy bite

• Raisins soak up moisture, adding bursts of sweetness

• Kid-friendly and freezer-friendly

• Simple ingredients that you likely already have on hand

• Ready in under 40 minutes

• Great alternative to cookies when you want something more filling

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup old fashioned oats

• 1 1/4 cups milk, divided

• 1 cup raisins

• 1/3 cup light brown sugar

• 1 large egg

• 1/4 cup unsalted butter

• 1 1/2 teaspoons vanilla extract

• 1/2 cup all-purpose flour

• 1/2 cup whole wheat flour

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• Turbinado sugar (for topping, optional)

Directions

1. In a small bowl, mix oats with 1/2 cup of the milk. Let sit for 10 minutes.

2. In another bowl, combine raisins with 1/4 cup of the milk and let soak for 10 minutes alongside the oats.

3. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with nonstick spray.

4. In a large bowl, whisk together the egg and brown sugar until smooth.

5. Melt the butter until partially liquid and add it to the sugar mixture along with the vanilla extract. Stir until mostly smooth (some small lumps are okay).

6. Add the flours, baking soda, cinnamon, salt, and the remaining 1/2 cup of milk. Stir until just combined.

7. Fold in the soaked oats and raisins, including any leftover milk from the soaking bowls.

8. Divide the batter evenly among the 12 muffin cups. Sprinkle tops with turbinado sugar if desired.

9. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

10. Let muffins cool slightly before removing from the pan. Serve warm or at room temperature.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 18 minutes
Soak time: 10 minutes
Total time: 38 minutes

Variations

• Nutty twist: Add 1/4 cup chopped walnuts or pecans for crunch.

• Extra spice: Mix in nutmeg or allspice with the cinnamon for a deeper flavor.

• Dairy-free: Use plant-based milk and vegan butter.

• No raisins: Substitute dried cranberries, chopped dates, or chopped dried apricots.

• Sweeter muffins: Add 1–2 tablespoons of maple syrup or honey.

• Mini muffins: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to 5 days.
Freezer: Freeze in a sealed container or zip-top bag for up to 2 months.
Reheating: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes.

FAQs

Can I use quick oats instead of old fashioned oats?

Yes, but the texture will be slightly softer. Old fashioned oats provide more chew.

Do I need to soak the raisins?

Soaking plumps them up and makes them juicier in the muffins. It’s highly recommended.

Can I make these muffins dairy-free?

Absolutely—just use non-dairy milk and a plant-based butter alternative.

Are these muffins very sweet?

They’re mildly sweet, making them ideal for breakfast or a healthy snack. You can add more sugar if desired.

Can I use only whole wheat flour?

You can, but the muffins may be denser. A mix of whole wheat and all-purpose flour provides the best texture.

What if I don’t have turbinado sugar?

You can skip it or use regular granulated sugar for a similar crunchy topping.

Can I add other mix-ins?

Yes! Try shredded coconut, chopped nuts, or chocolate chips for variety.

How long will they stay fresh?

They stay fresh at room temperature for about 3 days, or up to 5 in the fridge.

Can I bake this recipe into a loaf?

Yes, pour into a greased loaf pan and bake at 350°F for 40–45 minutes. Check doneness with a toothpick.

Are these muffins freezer-friendly?

Yes, they freeze very well. Wrap tightly and store for up to 2 months.

Conclusion

These oatmeal raisin muffins are a wholesome and satisfying way to start your day or curb your midday hunger. With hearty oats, tender raisins, and a hint of cinnamon, they’re a warm and comforting treat that’s easy to make and even easier to enjoy. Whether you’re baking ahead or enjoying fresh out of the oven, these muffins are sure to become a staple in your kitchen.