Oatmeal Raisin Muffins Recipe
In 35 minutes you can make our Oatmeal raisin muffins recipe. Soft, sweet, and easy to make, they're the perfect treat for any time of day.
Servings 12
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Ingredients
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup raisins
- 1½ cups old-fashioned oats 1-minute
- 1 cup milk
- 1 large egg
- ½ cup brown sugar packed
- ¼ cup honey
- 1 tsp vanilla extract
- ½ cup vegetable oil or any of your cooking oil
Instructions
- Preheat the oven to 350 °F.
- Line a muffin pan with liners. Set aside.
- In a mixing bowl, whisk the flour, ground cinnamon, baking powder, baking soda, ground ginger, and salt.
- Add the raisins and mix so they are coated with the flour mixture. Set aside.
- In a large mixing, add the oats and milk. Let it soak for 3-4 minutes.
- Add the egg, and mix well.
- Add the brown sugar, honey, and vanilla extract. Mix until all ingredients are combined.
- Add half of the dry mixture. Mix until the flour is almost all integrated.
- Add the oil. Mix until all ingredients are combined.
- Add the remaining of the dry mixture. Mix well, but don’t overmix.
- Fill the muffin pan. Fill the muffin to ¾ full if you want a smaller and not too much of a muffin top or almost full for a nice muffin top.
- Bake in the preheated oven for 20-23 minutes. They are cooked when a toothpick comes out with just a few crumbs or clean when inserted in the middle.
- Cool for a few minutes in the muffin pan and transfer to a cooling rack to cool completely.
Notes
- In this recipe I use honey, but you can substitute it with maple syrup.
- For a more molasses flavor, you can use dark brown sugar. It will change the final color and be a bit more sweet.
- Great spices that go with cinnamon are ginger and nutmeg. I chose ginger in this recipe for a hint of warm pepper instead of a nutty flavor (nutmeg). Both are excellent, depending on the flavor hint you want.
- Why do I use a Danish dough whisk when I make muffins? You can use a hand mixer, a regular whisk, or a mixing spoon. My go-to favorite mixing tool is a Danish dough whisk. It allows me to control the batter more so I don’t overmix. It doesn’t have the batter all stuck inside like a regular whisk. It wisk like a regular whisk and acts like a spoon, the best of both worlds.
- Serve for breakfast with juice, yogurt, or favorite berries. Also great for a snack on the go or coffee/tea time.
- Storage: Once they are completely cooled, place them in an airtight container for 3-4 days or in the fridge for up to 1 week. I also like to freeze the muffins if know I won’t get to within the next 2-3 days. Freezing the muffins keeps them fresh and I can easily thaw them at room temperature or in the fridge overnight
Nutrition
Calories: 268kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 234mg | Fiber: 2g | Sugar: 16g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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