Raisin Oatmeal Muffins
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If you’re after a muffin that feels hearty but not heavy, these Raisin Oatmeal Muffins are a great option. They come together fast with pantry staples and work well for grab-and-go breakfasts or mid-day snacks. The oats make them soft and chewy, and the plump raisins give just the right bit of natural sweetness.
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Why You’ll Love These Raisin Oatmeal Muffins
- Soft, chewy, and satisfying with a lightly sweet flavor.
- Muffins made with Greek yogurt and oats for a boost of protein and fiber.
- Flexible base for add-ins like dried fruit, nuts, or chocolate chips.
- A great snack packed with deliciousness the kids will love!
Ingredients for Oatmeal Raisin Muffins
Basic Oatmeal Raisin Muffin Recipe
- 1 cup quick cooking oats
- 1 cup milk of choice
- 1/2 cup Greek yogurt
- 1/2 cup brown sugar or natural sweetener
- 1/2 cup canola oil
- 1 cup all-purpose flour OR gluten-free OR white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plump raisins
Instructions How to Make This Raisin Oatmeal Muffin Recipe
- Preheat oven to 400°F. Grease a muffin pan or line with paper liners.
- In a large bowl, combine 1 cup quick oats, 1 cup milk, and 1/2 cup Greek yogurt. Let it sit for 3–5 minutes to soften.
- Add 1 egg, 1/2 cup canola oil, and 1/2 cup brown sugar. Stir to combine.
- In another bowl, whisk 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Mix the dry ingredients into the wet until just combined.
- Fold in 3/4 cup raisins (or other mix-ins) into the muffin batter.
- Divide batter evenly into the prepared muffin pan using a scoop.
- Bake for 15–20 minutes until golden and a toothpick comes out clean.
How to Store These Oatmeal and Raisin Muffins
Once cooled, store muffins in an airtight container at room temperature for up to 3 days. To freeze, pop them in a zip-top freezer bag and keep up to 2 months. Reheat in the microwave for 15–20 seconds when you’re ready to enjoy.
Simple Variations
- Try chopped dried apricots, dates, or cranberries or craisins instead of raisins.
- Add 1/2 teaspoon cinnamon or pumpkin pie spice for extra warmth.
- Mix in chopped pecans, walnuts, or dark chocolate chips into your muffins.
- Top muffins with a sprinkle of turbinado sugar for some crunch.
FAQs About This Recipe Oatmeal Raisin Muffins
Can I use old-fashioned oats instead?
- Yes, though the muffins will be a bit chewier. Quick oats give a more uniform texture which is preferred.
Can I make these without dairy?
- Totally. Use plant-based yogurt, or non-dairy milk.
Can I reduce the sugar?
- Yes. Feel free to drop it to 1/3 cup or swap in a natural sweetener like coconut sugar or monk fruit for a sugar free muffin you’re sure to enjoy.
Final Thoughts on Raisin Oatmeal Muffins
These raisin oatmeal muffins are quick, easy, and satisfying without being too sweet. I like them best as a simple breakfast or warm afternoon snack with coffee. They’re the kind of recipe you can rely on when you want something homemade but not time-consuming.
If you give them a try, tag me on Instagram or post your batch on Facebook. I’d love to see what mix-ins you used!
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Oatmeal Raisin Muffins
Ingredients
- 1 cup quick cooking oats
- 1 cup milk of choice
- ½ cup Greek yogurt
- ½ cup brown sugar or sugar substitute
- ½ cup canola oil
- 1 large egg
- 1 cup all-purpose flour or gluten-free or white whole wheat
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup raisins
Instructions
- Preheat oven to 400°F (200°C) and spray a muffin pan with non-stick spray or line with paper liners.
- In a large bowl, mix oats, milk, and Greek yogurt. Let sit for 3–5 minutes to soften.
- Add the egg, oil, and brown sugar. Stir well to combine.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the raisins.
- Use a scoop to divide batter evenly into 12 muffin cups.
- Bake for 15–20 minutes, or until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- You can substitute the raisins with dried cranberries, chopped dates, or dried apricots.
- To make these muffins dairy-free, use non-dairy milk, plant-based yogurt, and a flax egg.
- For a lower sugar version, reduce sugar to 1/3 cup or use a natural sweetener like coconut sugar.
- Quick oats help the muffins hold together better. Old-fashioned oats work but yield a chewier texture.
Nutrition
