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.

homemade oatmeal raisin muffins in a basket and a small bowl of raisins.

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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
oatmeal raisin muffins ingredients.

How to Make Oatmeal Raisin Muffins

  1. Let the oats stand in boiled water for 30 minutes.
oats soaking in water.
  1. Stir together the flour, cinnamon, baking powder, baking soda, and salt.
oatmeal raisin muffin dry ingredients in a bowl.
  1. In a large bowl, beat the butter with the sugars until fluffy.
  2. Add eggs one at a time, beating after each addition.
  3. Add the vanilla and beat to combine.
creamed butter and sugar in a bowl.
  1. Add the flour mixture and stir until just combined.
adding flour to water soaked oats.
  1. Add the oats, walnuts, coconut, and raisins. Mix until blended.
adding walnuts, coconut, and raisins to oatmeal muffin batter.
  1. Spoon the batter into lined muffin tins.
  2. Place a walnut half on each.
oatmeal raisin muffins before being baked.
  1. Bake for 20 to 25 minutes at 350°F.
overhead view of baked oatmeal raisin muffins in a muffin tin.
  1. 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.

oatmeal raisin muffins with walnuts and coconut in a basket.

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.

overhead view of homemade oatmeal raisin muffins in a muffin pan.

Love Raisins? Try These Recipes!

Favorite Muffin Recipes

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.

oatmeal raisin muffins with walnuts and coconut in a basket.

Oatmeal Raisin Muffins

These tasty and healthy muffins are packed with raisins, oatmeal, and walnuts.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: Muffins, Oatmeal Raisin Muffins
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 30
Calories: 217kcal

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup butter or margarine
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 1 cup coconut flakes
  • 1 cup raisins
  • 1/2 cup walnut halves

Instructions

  • Preheat oven to 350°F. Place 30 cupcake liners in muffin tins.
  • Pour boiling water over oats and let stand 30 minutes.
  • Stir together flour, cinnamon, baking powder, baking soda, and salt.
  • In medium bowl, use a mixer to beat butter with sugars until fluffy.
  • Add eggs one at a time, beating after each addition.
  • Add vanilla and beat to combine.
  • Add flour mixture, oats, walnuts, coconut, and raisins. Mix until blended.
  • Spoon the batter into the paper-lined muffin cups.
  • Place a walnut half on each.
  • Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
  • Remove the muffins from the pans and serve warm or at room temperature.

Equipment

Mixing bowls
Muffin liners
Muffin tins

Nutrition

Calories: 217kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 177mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 0.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. Gemma

    I don’t have enough muffin pans for 30 muffins so I’ve made 12 and poured the rest of the mixture into a loaf tin. Holding thumbs it turns out to be just as delicious.

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