Oatmeal Muffins with Raisins and Cinnamon Recipe
This wholesome Oatmeal Muffin Recipe combines the hearty texture of rolled oats with the natural sweetness of raisins and a touch of cinnamon. Moist and tender, these muffins are perfect for a nutritious breakfast or a satisfying snack. Made with simple ingredients like all-purpose flour, milk, and avocado oil, this recipe yields 12 delicious muffins with a delightful oat and brown sugar topping.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffin Batter
- 1 cup rolled oats
- 1 cup 2% milk
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar (packed)
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup avocado oil
- 1 teaspoon vanilla bean paste
- ½ cup raisins
Topping
- ⅓ cup light brown sugar
- ⅓ cup rolled oats
Instructions
- Preheat Oven and Prepare Tins: Preheat the oven to 400°F (205°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Soak Oats: In a large bowl, combine the rolled oats and milk. Let them soak for about 10 minutes to soften the oats and integrate flavors while you prepare other ingredients.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet Ingredients: To the oatmeal mixture, add the eggs, avocado oil, and vanilla bean paste. Whisk until smooth and well combined to create a uniform batter base.
- Mix Batter: Pour the dry ingredients into the wet mixture. Gently mix until just combined to avoid overworking the batter, which can make muffins tough. Fold in the raisins carefully.
- Prepare Topping: In a small bowl, mix together the light brown sugar and rolled oats for a crunchy, sweet topping.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups. Sprinkle the oat and sugar topping evenly over each muffin.
- Bake Muffins: Bake in the preheated oven at 400°F for 7 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 13–15 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Allowing the oats to soak in milk helps improve texture and moisture.
- Adjust baking time slightly if using dark or non-stick muffin tins.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
