Grandma’s Old-Fashioned Oatmeal Raisin Muffins

The recipe box sat open on the counter, weathered index cards bearing witness to years of family breakfasts. I reached for my grandmother’s oatmeal raisin muffin recipe, its edges softened by time and use. As I measured out the ingredients, the familiar scent of cinnamon filled the kitchen, and memories rushed back of mornings at my grandmother’s table, sunlight streaming through lace curtains. These muffins aren’t just breakfast – they’re a connection to past generations, a taste of simpler times when a homemade treat and a cup of coffee meant moments of peace before the day began.

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

These muffins achieve the perfect balance of heartiness and tenderness through a unique technique of soaking old-fashioned oats before incorporating them into the batter. This pre-soaking process allows the oats to soften and expand, resulting in a moist texture without making the muffins heavy. The combination of both brown and white sugars creates depth of flavor while maintaining just the right level of sweetness. Multiple mix-ins (raisins, coconut, and walnuts) add interesting texture contrasts and complex flavors that make each bite satisfying. These aren’t overly sweet bakery-style muffins – they’re nutritious breakfast fare that actually sustains you through the morning.

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, so you know exactly what you’re eating. Don’t be put off by the long list of ingredients – you need all of them to give you the best-tasting muffin.

For the Muffins:

• Old-fashioned oats – Creates hearty texture and provides fiber that helps keep you full longer
• All-purpose flour – Provides structure and creates the foundation for the muffin
• Butter or margarine – Adds richness and helps create a tender crumb texture
• Eggs – Binds ingredients together and contributes to structure
• Baking powder – Provides leavening to help muffins rise properly
• Baking soda – Works with acidic ingredients to create additional lift
• Salt – Enhances all other flavors and balances sweetness
• Brown sugar – Adds moisture and deep caramel notes
• Granulated sugar – Provides sweetness and helps create proper texture
• Raisins – Adds natural sweetness and chewy texture throughout
• Walnuts – Contributes pleasant crunch and nutty flavor
• Coconut flakes – Provides subtle tropical notes and additional texture
• Vanilla extract – Enhances overall flavor with warm, aromatic notes
• Cinnamon – Adds warm spice that complements the oats and raisins perfectly

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

Recipe Variations

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 take it a step further, try them with Greek yogurt, hazelnut spread, or cookie butter.

Storage and Reheating

Counter Storage:

• Keep in a sealed container at room temperature for up to 5 days

Refrigerator Storage:

• It is not necessary, but will extend freshness by a few days

Freezer Storage:

• Freeze in an airtight container or freezer bag for up to 2 months
• Individually wrap muffins for easy grab-and-go options

Reheating Methods:

• Conventional Oven: Heat at 350°F for 8-10 minutes from refrigerated, or 12-15 minutes from frozen
• Microwave: Heat for 20-30 seconds from refrigerated, or 45 seconds from frozen
• Toaster Oven: Warm at 350°F for 5 minutes from refrigerated, or 8 minutes from frozen

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 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.