Oatmeal Raisin Muffins

I love oatmeal raisin. Cookies, oatmeal, you name it. I will absolutely eat an oatmeal raisin cookie for breakfast, but just to make myself feel a little bit better about it, I decided to turn that cookie into a muffin. 100% acceptable breakfast food, minimal guilt.

oatmeal raisin muffin

This simple muffin recipe could be adapted to include a variety of dried fruits or nuts if you’re not the biggest raisin fan. But I have to say, this simple, classic combination makes a pretty mean muffin. The warm, plumped raisins burst with sweetness as you bite through the crisp outer crust, while warm cinnamon adds a bite of spice. Come on, does it get much better than that?

muffin cut in half

Oatmeal Raisin Muffins

  • 1/2 cup butter, melted
  • 1 cup milk
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1 tsp cinnamon
  • 1 cup old fashioned oats (not quick cooking)
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup raisins
  1. Preheat the oven to 425 degrees. Grease a 12 muffin tin.
  2. Whisk together the butter, egg, milk, and vanilla in a medium sized bowl. Add in brown sugar and whisk again until combined.
  3. In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk until well combined. Stir in the oats.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Add the raisins and stir until evenly distributed.
  5. Pour the batter into the prepared muffin tin. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Enjoy for breakfast, lunch, dessert, or whenever!

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