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Oatmeal Raisin Muffins

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Oatmeal Raisin Muffins
Oatmeal Raisin Muffins

Who doesn’t love a good Classic Oatmeal Raisin Muffin?These Classic Oatmeal Raisin Muffins were a request from my smallest. The picky eater, hater of all things flavourful, you know, that kid of mine. She’s lucky she’s so adorable, because feeding her sometimes makes me pull out my hair.

While classic oatmeal raisin muffins aren’t really the most spectacular muffins flavour-wise, my favorite daughter (read: only daughter, but I’m sure if I had more, she’d still be the favorite) raised a good point in asking me to make these. The classics – while not always spectacular or worthy of a billion re-pins on Pinterest- are the bomb.

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These are that type of classic. Plain, simple, Oatmeal Raisin Muffins.

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They are just good. They’re not super-sweet or loaded with sugar and they have a taste that really brings me back to my own childhood, before the days when muffins all of a sudden had 10 teaspoons of sugar in each one and were actually cupcakes in disguise.

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The crunch of the muffin tops with these really made me happy. I love a good muffin top (don’t even go there, I’m talking about muffins, not spare tires) that gets a fabulous crispy edge. If you bake these without liners, you’re going to get that great crisp as well.

You know what? I think bran muffins should be next. The good old kind that has a batter that sits in the fridge for a week, those ones, know what I mean?

I’m sure my mom has that recipe floating around somewhere…

Happy Baking everyone!

Love,

Karlynn

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Fast, simple and delicious oatmeal raisin muffins. Sometimes the simplest flavours are still the best! #oatmeal #muffins #raisins

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Oatmeal Raisin Muffins

Fast, simple and delicious oatmeal raisin muffins. Sometimes the simplest flavours are still the best!
4.67 from 3 votes
Prep Time
10 minutes
Cook Time
20 minutes
Course
Breakfast Meals
Cuisine
American
Servings
12
Calories
260
Author
Karlynn Johnston

Ingredients

  • 2 eggs
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour milk add a splash of vinegar to normal milk
  • 1 1/2 cups flour
  • 1 cup of oatmeal rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 tsp salt
  • 1 cup of raisins plumped by boiling in water for a few minutes

Instructions

  1. Pre-heat oven to 400 degrees F. Grease or line 12 muffins tins, set aside.
  2. Whisk eggs, brown sugar, oil and milk together until smooth.
  3. Mix in the flour,oatmeal,baking powder and soda and salt until combined.
  4. Divide the batter evenly between the 12 muffin tins.
  5. Bake in the pre-heated oven until the muffin tops are light brown and a cake tester/toothpick inserted comes out clean, about 17-20 minutes.
  6. Remove and cool.

Nutrition Information

Calories: 260kcal, Carbohydrates: 38g, Protein: 4g, Fat: 10g, Saturated Fat: 7g, Cholesterol: 28mg, Sodium: 139mg, Potassium: 222mg, Fiber: 1g, Sugar: 12g, Vitamin A: 55IU, Vitamin C: 0.7mg, Calcium: 53mg, Iron: 1.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kelly C says

    Hi! U can use any plants base milk to substitute the cow’s milk and just add 1 tablespoon of apple cider vinegar or any white vinegar or Lemon juice too and just pour in the milk of your choice into the vinegar become 1 cup, keep stirring it till very well combined and leave it aside while you preparing the rest of the ingredients for baking.

  2. donna marie klein says

    Can anyone recommend a substitution for the soured milk? I’m trying to make these for someone who is lactose intolerant … thank you! !

    • Kelly C says

      Hi! U can use any plants base milk to substitute the cow’s milk and just add 1 tablespoon of apple cider vinegar or any white vinegar or Lemon juice too and just pour in the milk of your choice into the vinegar become 1 cup, keep stirring it till very well combined and leave it aside while you preparing the rest of the ingredients for baking.

  3. SANDRA E CALDWELL says

    This 67 year old grandma has made oatmeal raisin muffins countless times but this is one of the most moist recipes I have ever made. I have just replaced my 1950s recipe with this one

  4. Ariel says

    I made these exactly as specified by the recipe except I added a half a teaspoon of cinnamon. They are the worst muffins I’ve ever made. Dry and tasteless. They came out the muffin equivalent of bad corn bread.
    Even if I had managed to add more wet ingredients to salvage it there is very little going on in the way of taste besides the raisins. By the way there is about double the amount of raisins as most recipes and its not a good thing.
    The cooking temperature is also way too high so they go crunchy and dry on the outside before the middle is cooked which mine finished in about 10 minutes, well short of the recommended time, and I’d say they were still over cooked.
    I ended up feeding them to my sister in laws chickens.

  5. Hulastarlight says

    Yum. Nice, easy and not too sweet! I added nuts and coconut, and halved the brown sugar and put in a little honey. Thank you 🙂

  6. Val Keogan says

    I noticed that adding the raisins is missing from the instructions. Made them anyway because I’ve made a lot of muffins in my day. For novice bakers though, that could be a problem, Good basic muffin.

  7. Shari says

    I made these and they are good. I’m wondering if you have the nutrition value( calories)?thanks

  8. LavernRolfe says

    Are the raisins drained before adding to the batter?

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