Homemade oatmeal raisin muffins are moist delicious bites of goodness for breakfast or a quick snack. Quick oats, cinnamon and honey goodness in every bite.
Have you tried oatmeal raisin muffins yet? Kinda’ like raisin bran cereal but made into baked goods. Moist on the inside with dried grapes you love to snack on. Enjoy as is with butter or drizzle honey over the top to soak on in. Just one of the best muffin recipes on our site. (affiliate links present)
Oats are great to bake with. They provide fiber as well as giving it more texture inside. So that they soften more, quick oats were used this time. When I make a muffin crumb topping I would use old fashioned oats instead, I like a bit of chew and crunch on the top.
Another thing I do differently with this one is to use buttermilk. That will create a really moist inside and you can make it yourself too with just milk and lemon juice. NO need to go back to the store.
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Now let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
Oat Muffin Recipe
We added raisins to these because once again I think it adds moisture. Another idea is to make an oat blueberry muffin with fresh or frozen fruit. As usual you will want two large bowls to mix the dry ingredients in one and wet in another. Then combine the two and gently fold together until smooth. Add your add ins at the end.
- All purpose flour
- Quick oats
- Milk and lemon juice = buttermilk
- Honey adds sweetness
- Cinnamon and other seasonings
- Brown sugar and butter with Fall flavors will combine to make a topping
- For oatmeal raisin walnut muffins fold in chopped up nuts at the end
Healthy Raisin Muffins
If you haven’t used Quaker products beyond making Instant Pot oatmeal or our peanut butter oatmeal cookies there are so many more possibilities. We have huge containers of this stuff in our pantry because we use it a lot. I mean for breakfast is a given for a heart healthy breakfast.
I have high cholesterol so I do try to enjoy a bowl as often as possible at the beginning of the day. After making our pumpkin streusel muffins I realized it added a lot of goodness into bakery items too. SO they got added into these as well.
You can but not entirely. If you want to use this substitute you can up to 1/3 of the amount of all purpose the recipes calls for. Use old fashioned or quick but NOT instant oatmeal packets you use in the microwave because they’re too fine.
Do Oatmeal Muffins need to be Refrigerated
I would keep all leftover baked goods on the countertop, wrapped. If you put into the fridge it will dry them out more than you’d like. Everything is already cooked so room temperature is best friends.
Oatmeal Raisin Walnut Muffins
If you wanted to omit or add more raisins, or use half yellow to add color go ahead. You could even use or substitute dried cranberries instead if you preferred. This is basically how they are made, full directions are down below.
- You’re going to first create buttermilk by stirring together lemon juice into milk. Set aside while mixing other ingredients.
- In a medium size bowl, cream butter, brown sugar, honey, and vanilla. Mix in eggs.
- Inside a separate bowl mix flour with baking powder, baking soda, salt, nutmeg, and cinnamon.
- Slowly incorporate flour mixture into bowl with wet ingredients. Then add buttermilk and blend together until smooth.
- Fold in quick oats and raisins. Set aside while mixing streusel topping.
- In a small bowl, combine flour, brown sugar, cinnamon, and quick oats.
- Cut firm butter into small pieces and mix in with dry ingredients.
- Scoop muffin batter into prepared muffin pans (with muffin cups) 3/4 full, sprinkle oat mixture streusel on top of muffins.
Oatmeal Raisin Muffins with Honey
Bake them for 25-30 minutes or until a toothpick comes out (mostly) clean when poked into the center. Depending on your oven, start checking for doneness at 25 minutes. I don’t always wait for toothpick to come out clean, it can have crumbs attached.
When it pulls out mostly clean with some crumbs attached your muffins are done. You do NOT want to over-bake these so they are dry.
Remove them immediately from the pan when done and transfer to a cooling wire rack so your oatmeal muffins cool completely this way. The below printable recipe will make 12 muffins. If you want to make more just double everything. Since you want to remove right away you could use the same pan for 2 batches back to back.
Serve with melted butter or honey to drizzle on the top or just as is with some coffee. They’re great for brunch or breakfast too.
How to freeze muffins
I often times will make a few batches at the same time and save some for later. The best way is to use freezer bags. Allow them to cool completely first. Then slide them in flat, in one layer, and suck all the air out. Then lay flat in your freezer. Take one out at a time and microwave for 1 minute to enjoy in the future.
OR take out the whole bag and let it defrost on the countertop to share.
Looking for a dessert with oats to serve this week too? Try our apple rhubarb crunch, that is always a hit year round.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Oatmeal Raisin Muffins
- 2 sticks butter softened
- 1/2 c honey
- 3 eggs
- 1 c brown sugar
- 3 c all purpose flour
- 1.5 c quick oats
- 3/4 c milk
- 1/2 tbsp lemon juice
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 1 c raisins
- Crumble topping
- 1/4 c all purpose flour
- 1/2 c brown sugar
- 1/4 c quick oats
- 4 tbsp butter
- 1/2 tsp cinnamon
- Preheat oven to 400 degrees F. Create buttermilk by stirring lemon juice into milk. Set aside while mixing ingredients. In a medium size bowl, cream butter, brown sugar, honey, and vanilla. Mix in eggs.
- In a separate bowl mix flour with baking powder, baking soda, salt, nutmeg, and cinnamon.
- Slowly incorporate flour mixture into bowl with butter. Then add buttermilk and blend.
- Fold in quick oats and raisins. Set aside while mixing struesel. In a small bowl, combine flour, brown sugar, cinnamon, and quick oats. Cut firm butter into small pieces and mix in with dry ingredients.
- Scoop muffin batter into muffin pans 3/4 full, sprinkle streusel on top of muffins.
- Bake for 18-20 minutes. Depending on your oven, start checking for doneness at 18 minutes with a toothpick When it pulls out mostly clean with some crumbs attached your muffins are done. Or touch gently in center, if it bounces back they are done. Mini muffins take 11-12 min.
- Remove pan and transfer muffins to cooling rack.