These Oatmeal Raisin Muffins are the actual definition of cozy. The smell of cinnamon and nutmeg filling your kitchen, a buttery crumble that melts into the top, and warm, chewy raisins in every bite. They’re the kind of muffin that feels like a hug. They’re easy to make and perfect for slow mornings or snack o’clock. To conclude, you might want to make a double batch and sharing is…optional.
If you’re into oatmeal muffins that actually taste good and not just “something healthy,” this oatmeal raisin muffin recipe is it. The combo of hearty oats and sweet plumped-up raisins just works, and that crumble topping? You’ll want it on everything. Obviously, these are going on our regular muffin rotation, right alongside my Blueberry Lemon Muffins and Morning Glory Muffins. They’re easy to prep, freezer-friendly, and surprisingly satisfying thanks to the chewy raisins and fibre-rich oats.
😍 Why You’ll Love Oatmeal Raisin Muffins
Simple: no fancy ingredients or techniques. Just mix, bake, and enjoy!
Perfect anytime: great for breakfast, school lunches, or a cozy afternoon treat.
Hearty and satisfying: packed with oats and raisins for a filling, wholesome snack.
Freezer-friendly: these freeze great; just bake a batch now and save some for later.
🧁 Ingredients You’ll Need To Make Oatmeal Raisin Muffins
Rolled oats: used in both the muffin batter and crumble topping for texture and heartiness.
Brown sugar: adds a deep caramel-like sweetness.
All-purpose flour: gives structure to both the muffins and the crumble.
Cinnamon: adds warm, comforting flavour throughout.
Butter: melted into the crumble to help it crisp up as it bakes.
Olive oil: keeps the muffins moist and tender with a subtle richness.
Eggs: bind the ingredients together while helping with structure.
Maple syrup: adds natural sweetness and also depth.
Raisins (golden): plumped for extra juiciness, especially bringing chewy bits of sweetness in every bite.
Milk (2%): adds moisture to the batter.
Vanilla: rounds out the flavours with subtle sweetness.
Baking soda: works with the acidic ingredients to help the muffins rise.
Baking powder: gives the muffins lift and fluffiness.
Nutmeg: adds a touch of warmth and spice.
Salt: balances and basically enhances everything.
✔️ How To Make Oatmeal Raisin Muffins
- First, make the crumble by mixing the oats, brown sugar, flour, cinnamon, and melted butter in a small bowl until crumbly. Set it aside.
- Next, in a large bowl, whisk together the eggs and brown sugar. Add the olive oil, maple syrup, milk, and vanilla, and mix well.
- Then, stir in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Fold in the oats and plumped raisins.
- Next, spoon the batter into a greased or lined muffin tin, almost to the top. Sprinkle the crumble evenly over each muffin and gently press it down so it sticks.
- Lastly, bake until cooked through and enjoy these oatmeal raisin muffins.
🤝 Sammy’s Tip
If your raisins are bit hard, submerge in hot water and let sit for 5-10 minutes. This hydrates the raisins and give them a softer texture.
🗒️ Variations
Not into raisins? Try dried cranberries, chopped dates, and also dark chocolate chips are great in these Oatmeal Raisin Muffins.
🗒️ Substitutions
Milk: Any milk works. Oat, almond, soy, or whatever you’ve got on hand.
🤔 FAQ’S
Can I make these muffins dairy-free?
Certainly! Swap the milk and butter for your favourite alternatives. Just choose an unsweetened milk to avoid making the muffins too sweet.
Do I have to soak the raisins?
No you don’t. You only need to worry about soaking them if they feel a bit too hard or dry. Soaking plumps them up and keeps everything nice and moist.
Can I freeze the leftovers?
Yes! Allow the muffins to cool completely. Then, add them to a freezer safe bag and freeze for up to 3 months. Finally, when you’re ready to enjoy them, simply thaw them at room temperature for approximately 25 minutes.
Can I use a different oil instead of olive oil?
Definitely! Vegetable or canola oil work great as well.
Can I swap raisins for something else?
Sure. Try dried cranberries or even chocolate chips in these Oatmeal Raisin Muffins if you’re feeling indulgent.
🍴 Leftovers? Lucky you.
Store the muffins in an airtight container for up to 5 days. Alternatively, you can freeze them for up to 3 months. Allow the muffins to come to room temperature before freezing.
👩🏻🍳 Hungry For More?
If you enjoyed my Oatmeal Raisin Muffins recipe, take a peek at a few of my personal favourite desserts down below you’ll likely love:
- Blueberry Lemon Muffins
- Morning Glory Muffins
- Raspberry Lemon Loaf
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Chocolate Zucchini Bread
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Oatmeal Raisin Muffins
Equipment
- 1 large mixing bowl
- muffin tin
Ingredients
Crumble
- 2 tbsp rolled oats
- 2 tbsp brown sugar, packed
- 2 tbsp all purpose flour
- 1/2 tsp cinnamon
- 1 tbsp butter, melted
Muffins
- 1/4 cup olive oil
- 2 eggs
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1¼ cup all purpose flour
- 1 cup rolled oats,
- 1 cup raisins, golden, plumped
- 1 cup milk, 2%
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Begin by preheating your oven to 375 °F.
- Lightly grease a muffin tin or use muffin/cupcake liners. Set aside until ready to use.
- Prepare the crumble: in a small bowl, add all of the crumble ingredients. Using your fingers, lightly incorporate until a crumble texture forms.Set aside until ready to use.
- Prepare the muffins: in a large bowl, whisk together your eggs and brown sugar until well combined. Next, slowly whisk in your milk, maple syrup, vanilla and olive oil.Next add your flour, baking soda, baking powder, cinnamon, nutmeg and salt.Gently fold in your oats and raisins.Sammys Tip: if your raisins are bit hard, submerge in hot water and let sit for 5-10 min. This will hydrate the raisins and give them a softer texture.
- Assemble: evenly spoon the batter into your prepared muffin tins until just shy of the top.
- Add the crumble: divide the crumble onto the muffins.Gently press down on the crumble to ensure it incorporates into the batter, instead of easily falling off.
- Bake: for 15-18 minutes or until a toothpick comes out clean.
- Rest: allow to slightly cool in the muffin tin then transfer to a cooling rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these this morning! The whole family loved them! I used whole milk cause that’s all I had if anyone else wonders.
This worked exactly as written, thanks!
These are delicious! Easy to make, minimal dishes, perfectly sweet with a subtle spice from the nutmeg. Thanks Sammy!!
Hi good morning
Can you use dark rasains also that’s all on hand right now.
You certainly can!
Would whole wheat flour work instead of white all purpose flour?
Hi Tracy! Yes, whole wheat flour can be used in place of all-purpose flour for muffins, but it’s generally recommended to start by substituting only a portion of the all-purpose flour with whole wheat flour. Substituting 1/3 to 1/2 of the all-purpose flour with whole wheat is a good starting point. Using all whole wheat flour can result in a denser, drier muffin. Hope this helps. -Sammy
Delicious!! My kiddo likes it too, which is a bonus, because I can pack them for his day camp snacks.
Can I use quick oats instead?
Yes, you can generally use quick oats instead of rolled oats in a muffin recipe! Just be aware that the texture may be different. Rolled oats are larger and thicker, which gives muffins a heartier, chewier texture. Quick oats are cut into smaller pieces and rolled thinner, so they absorb moisture more quickly and will result in a softer, more uniform texture. The oats will be less visible and may almost “disappear” into the muffin – but still taste DELICIOUS! -Sammy
Can I omit the baking soda? . Can I add extra baking powder?