Go Back
–+ servings
Close-up of oatmeal muffins in brown paper wrappers cooling on a metal rack, with sunlight highlighting their crumbly, golden-brown streusel topping.
Print Recipe
5 from 3 votes

Oatmeal Raisin Muffins

These hearty oatmeal muffins are dense, flavorful, and packed with oats and plump golden raisins. Perfect for a quick breakfast or a wholesome snack.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: baking, Breakfast, muffins
Cuisine: American
Keyword: Oatmeal Muffins, Oatmeal Raisin Muffin Recipe
Servings: 12 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.

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 212mg | Potassium: 268mg | Fiber: 4g | Sugar: 16g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg
QR Code linking back to recipe