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.
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?
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
- Preheat the oven to 425 degrees. Grease a 12 muffin tin.
- Whisk together the butter, egg, milk, and vanilla in a medium sized bowl. Add in brown sugar and whisk again until combined.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk until well combined. Stir in the oats.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Add the raisins and stir until evenly distributed.
- 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.
- Enjoy for breakfast, lunch, dessert, or whenever!