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 flavor-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.
These are that type of classic. Plain, simple, Oatmeal Raisin Muffins.
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.
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
Oatmeal Raisin Muffins
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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1 cup of raisins plumped by boiling in water for a few minutes
Instructions
- Pre-heat oven to 400 degrees F. Grease or line 12 muffins tins, set aside.
- Whisk eggs, brown sugar, oil and milk together until smooth.
- Mix in the flour,oatmeal,baking powder and soda and salt until combined. Stir in the raisins until they are mixed through evenly.
- Divide the batter evenly between the 12 muffin tins.
- 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.
- Remove and cool.
Nutrition
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LB says
I live at high altitude and added more milk and slightly more oats. I also throw cinnamon and vanilla to jazz them up. I make 1 and 1/2 dozen muffins a week and my kids continuously ask for these ones over any other recipe I try.
Corinne says
Instant or old fashioned oats?
Karlynn Johnston says
I have rolled oats in the recipe, which are also known as old-fashioned!
Judy says
Can I whip this up at night and bake in the morning
Wendie Ross says
Hi,
My husband came home form the nursing home January 29th and hasn’t had much of an appetite. I made your recipe this morning using zero added sugar Craisins and he asked for seconds!
Thanks very much for the recipe.
Wendie
Terri says
Excellent! A few minutes in the kitchen
( this is a very easy recipe)
and a couple dishes to wash
= homemade goodness raisin muffins,
filled with rolled oat
nutrition!
These blow away any supermarket raisin muffin
Also, homemade baking… makes the family feel so loved!
TIP * to purchase oats that have been tested, organic
and gmo free.
We go to…Healthy traditions.com
Thank you Karlynn
Kathy Taylor says
All worked as far as ingredients and directions. I doubled it and will add more oil next time as they were dry.
Jennell Greer says
Can the sour milk be substituted for buttermilk?
Stephanie says
They are the same so yes
Tanya Lagace says
These are very nice. I’ve just made them and having two now with a cup of coffee. I followed the recipe, used silicone muffin trays, and took them out of the oven right on 17 minutes. My favourite thing is how none of the raisins got burnt! Not even on the bottoms! I’ll definitely be making these again 🙂
John Charles Kennedy says
I made the mistake of following (exactly) this recipe’s amounts of baking soda and baking powder and the amt suggested is TOO MUCH. Result: a sour tasking muffin that will go over like a screendoor in a submarine in my house.
Manda says
This recipe was exactly what I was looking for
Abbie G says
I made these today, and they were wonderful. I live at high altitude, and didn’t make any changes, so the recipe is very forgiving. In addition, I used whole wheat flour for 1/3 of the flour, and it didn’t make a difference in texture or taste. – I always like a way to increase whole grains!
Darlene FJ says
I made these muffins tonight for an upcoming sister’s weekend. I allowed my husband to taste test one☺️. He said “these are so good!” I have emailed the recipe to myself to remember how to make them. Absolutely delicious. Loved the crunch on the muffin top. Thank you❤️
Mike McCully says
I doubled the recipe and added extra raisins and chopped walnuts. They were floury and the oil was prevalent. I added cinnamon and nutmeg as well. They turned out too dry.
Anna Richey says
This is my favorite muffin recipe and I make it over and over. The basic recipe is just perfect but I often add variations by using half wheat white flour or adding cinnamon and vanilla last night. I added dried cherries with the raisins.