Oatmeal Raisin Muffins

These Oatmeal Raisin Muffins are so moist and make the perfect breakfast. They are filled with raisins, coconut, walnuts, and so much more.

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Old Fashioned Oatmeal Raisin Muffins

Who doesn’t love a good classic oatmeal raisin muffin? This oatmeal raisin muffins recipe gives you moist, delicious bites of goodness.

These muffins make the perfect grab-and-go breakfast on your way out the door. They are tasty and healthy oatmeal raisin muffins because they are filled with raisins, coconut, walnuts, and so much more.

This recipe is from the collection of Ethel Eynard, my grandmother. I always remember how much she enjoyed raisins and how much I did not! Happily, I outgrew my dislike of raisins!

Why This Oatmeal Raisin Muffins Recipe Is the One You Want to Try

This recipe for oatmeal raisin muffins is just good and homey! These muffins are not super-sweet, and their taste may bring you back to your childhood, before the days when many store-bought muffins became overloaded with sugar.

These healthy oatmeal raisin muffins are just sweet enough to brighten your morning but provide enough nutritional value to be a healthy breakfast and fuel you up for the rest of the day.

Ingredients for Making Oatmeal Raisin Muffins From Scratch

It’s always better to make food from scratch, and these delicious muffins are no exception. You have total control over what goes into your muffins and know exactly what you are eating. Don’t be put off by the long list of ingredients – you need all of them to give you the best-tasting muffin.

• Old-fashioned oats
• All-purpose flour
• Butter or margarine
• Eggs
• Baking powder
• Baking soda
• Salt
• Brown sugar
• Granulated sugar
• Raisins
• Walnuts
• Coconut flakes
• Vanilla extract
• Cinnamon

How to Make Oatmeal Raisin Muffins

1. Let the oats stand in boiled water for 30 minutes.

2. Stir together the flour, cinnamon, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter with the sugars until fluffy.
4. Add eggs one at a time, beating after each addition.
5. Add the vanilla and beat to combine.

6. Add the flour mixture and stir until just combined.

7. Add the oats, walnuts, coconut, and raisins. Mix until blended.

8. Spoon the batter into lined muffin tins.
9. Place a walnut half on each.

10. Bake for 20 to 25 minutes at 350°F.

11. Remove the muffins from the pan and cool them on a wire rack.

Tip: This oatmeal raisin muffins recipe makes 30 muffins. However, if you don’t want to halve the recipe but you don’t have enough muffin pans, you can pour the rest of the mixture into a well-greased loaf tin.

Recipe Variations

Really, there are endless additions and/or substitutions for this oatmeal raisin muffins recipe. Here are some ideas:

• Swap out the fruit: Substitute the raisins with cranberries, dried peaches, dried apricots, dried papaya, dried pineapple, dried cherries, or candied ginger.
• Swap out the nuts: Substitute the walnuts with almonds, pecans, hazelnuts, peanuts, or brazil nuts.
• Add spices: Nutmeg or allspice are great flavors in oatmeal muffins.
• Gluten Free Oatmeal Raisin Muffins: Substitute the AP flour with a 1:1 gluten-free baking flour.

3 Tips for Perfect Homemade Muffins

1. Don’t over stir: Resist the temptation to stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, thick, and floury.
2. Line your muffin tins: You can choose to grease the muffin tins. However, if you’re not going to eat all the muffins for a while, using paper liners will keep the muffins fresher for longer.
3. Fill up your tins: If you don’t have enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and protect the pan from buckling.

What to Serve With Raisin Oatmeal Muffins

These moist oatmeal raisin muffins are best served right out of the oven when they’re still hot. Slice them in half and slather them with butter, honey, peanut butter, or cream cheese.

To get fancier, try them with Greek yogurt, hazelnut spread, or cookie butter.

How to Store Oatmeal Raisin Muffins

Because these muffins are so simple to make, they’re a great baking project for a Sunday afternoon to prepare for the week ahead. Once ready, you can keep them in a sealed container on the counter for up to 5 days. You do not need to store them in the fridge.

This way they’re ready for you or your kids on your way to work or school on a weekday morning.

These muffins are great warmed up in the microwave, but if you have a busy morning, they are also delicious at room temperature while you get ready to start your day.

You can also freeze these muffins in an airtight container or a freezer bag. They will be at their best for 2 months.

To reheat, pop them in a toaster oven at 350°F for a few minutes or microwave for about 20 seconds.

Love Raisins? Try These Recipes!

• Apple Spice Cake
• Boston Brown Bread
• Carrot Raisin Pineapple Salad
• Chess Pie with Nuts and Raisins
• Fruit and Maple Oatmeal
• Grandma’s Oatmeal Raisin Cookies
• Homemade Granola
• Sour Cream Raisin Pie

Favorite Muffin Recipes

• Apple Cinnamon Muffins
• Lemon Poppy Seed Muffins
• Panera Bread Muffins
• Pumpkin Muffins
• Starbucks Blueberry Muffin

Check out more of my easy bread recipes and family favorite recipes on CopyKat!

This recipe is from the collection of my grandmother, Ethel Eynard, Jefferson City, MO, 1975.