Oatmeal Raisin Muffins

Classic Oatmeal Raisin Muffins on a black cooling rack

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Oatmeal Raisin Muffins in black cooling rack
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.

Oatmeal Raisin Muffins in black cooling rack

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

Oatmeal Raisin Muffins in muffin tins on wood background


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.

Classic Oatmeal Raisin Muffins on white background


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!




Classic Oatmeal Raisin Muffins

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Oatmeal Raisin Muffins

Fast, simple and delicious oatmeal raisin muffins. Sometimes the simplest flavours are still the best!
4.84 from 50 votes
Prep Time
10 minutes
Cook Time
20 minutes
Breakfast Meals
Karlynn Johnston


  • 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


  • 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 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. Kerri Bradley says

    I followed this recipe to the T….and they came out so dry i almost just want to throw them out.2 stars

  2. Gina Lopes says

    This was super easy and came out beautifully. I am going to try and sub in some spices as some of the comments above have mentioned. Quick and easy for a breakfast as well.5 stars

  3. Janelle says

    Super yum! Made these for brunch with a friend. Her kids absolutely loved them too. I used Namaste gluten flour and sub’ed plain yogurt for milk, which needed 1/4 cup water added for the right consistency. Baked about 20min. Turned out nice golden brown color, moist inside.
    Great directions and delicious recipe!5 stars

  4. Joe in IA says

    Made exactly per the recipe; these were good. Simple and tasty. Will say that in our oven they needed to come out right @ 17min or they might have been burned; keep an eye on em’.4 stars

  5. Susan says

    So moist, I added 1 cup toasted walnuts. Definitely will make again!
    Maybe with chocolate chips for my granddaughter5 stars

  6. Cara Chrétien says

    I added 1/2 tsp of vanilla, 2 tsp of cinnamon and 1/8 tsp nutmeg. I soaked my raisins in the boiling water as suggested but changed my water for freshly boiled hot water after 5 mins. Soaked for close to 15 minutes. They became soft and plump perfect for muffins.

    However I feel that either the liquid ratio may be low or the temperature is just too high for my oven. I did see a few others mention the temperature being high. This caused my muffins to be dry. I think I would try 375 the next time I make these. See how that plays out. Upping the oil could also be an option. I’m tempted to swap it for melted cooled butter though.
    Definitely needs the cinnamon. They smelled warm and inviting.4 stars

  7. Amy says

    These were ok. My kids said they were kind of bland. They suggested adding more raisins and some cinnamon. Butter is a must on them.4 stars

  8. Bob says

    I used the Trader Joe’s Golden Berry Blend. Raisin,cherries,blueberries and cranberries…excellent

  9. Katherine says

    Is “oatmeal rolled oats” the same as old fashioned oats? Thanks!

    • Paulette Hackett says

      Excellent muffins. I added 1/2 tsp cinnamon & soaked the raisins in Jameson, good Saint Paddy’s day recipe! Fast & easy at 76, I’m all about easy these days!4 stars

      • Mr. Kitchen Magpie says

        Nice! Love the additions, I’m going to have to try this.

  10. cheri F. says

    They are in the oven now but like everyone else noticed, the recipe doesn’t mention adding the raisins. You might want to fix that.

  11. Carolyn says

    Easy & excellent (but didn’t say when to add raisins so I put them in at the end with flour etc.5 stars

  12. Mei says

    My mom and 2 yr old loves this. Raisin was not in instruction but i mixed it with dry ingredients and it’s good. Would be good maybe to add vanilla extract? I did not add it but will try next time5 stars

  13. Kristina says

    I made these with a stick of butter for the oil because I wasn’t sure if olive oil would work and that was the only oil I had. They came out yummy! I love raisin bran muffins but I might like these even better!

  14. sharon Sullivan says

    I made these exactly to the recipe and they are delicious! I have made them 3 times in one week because they are so good.5 stars

  15. Lorraine Murdoch says

    Can’t wait to try these. I love raisin bran muffins, hot out of the oven with a dab of butter and expect that these will be just as good. Thanks

  16. 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.

  17. 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.


    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

  19. 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.1 star

  20. 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 🙂5 stars

  21. 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.4 stars

  22. Shari says

    I made these and they are good. I’m wondering if you have the nutrition value( calories)?thanks5 stars

  23. LavernRolfe says

    Are the raisins drained before adding to the batter?

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