Who doesn’t love a good Classic Oatmeal Raisin Muffin? These Classic Oatmeal Raisin Muffins were a request from my smallest. The picky eater, hater of all things flavourful, you know, that kid of mine. She’s lucky she’s so adorable because feeding her sometimes makes me pull out my hair.
While classic oatmeal raisin muffins aren’t really the most spectacular muffins flavor-wise, my favorite daughter (read: only daughter, but I’m sure if I had more, she’d still be the favorite) raised a good point in asking me to make these. The classics – while not always spectacular or worthy of a billion re-pins on Pinterest- are the bomb.
These are that type of classic. Plain, simple, Oatmeal Raisin Muffins.
They are just good. They’re not super-sweet or loaded with sugar and they have a taste that really brings me back to my own childhood, before the days when muffins all of a sudden had 10 teaspoons of sugar in each one and were actually cupcakes in disguise.
The crunch of the muffin tops with these really made me happy. I love a good muffin top (don’t even go there, I’m talking about muffins, not spare tires) that gets a fabulous crispy edge. If you bake these without liners, you’re going to get that great crisp as well.
You know what? I think bran muffins should be next. The good old kind that has a batter that sits in the fridge for a week, those ones, know what I mean?
I’m sure my mom has that recipe floating around somewhere…
Happy Baking everyone!
Love,
Karlynn
Oatmeal Raisin Muffins
Ingredients
- 2 eggs
- 2/3 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour milk add a splash of vinegar to normal milk
- 1 1/2 cups flour
- 1 cup of oatmeal rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1 cup of raisins plumped by boiling in water for a few minutes
Instructions
- Pre-heat oven to 400 degrees F. Grease or line 12 muffins tins, set aside.
- Whisk eggs, brown sugar, oil and milk together until smooth.
- Mix in the flour,oatmeal,baking powder and soda and salt until combined. Stir in the raisins until they are mixed through evenly.
- Divide the batter evenly between the 12 muffin tins.
- Bake in the pre-heated oven until the muffin tops are light brown and a cake tester/toothpick inserted comes out clean, about 17-20 minutes.
- Remove and cool.
Nutrition
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Jane says
Tasteless! Waste of time and products…
Dee says
Not great. Tasteless and pretty dry. My son hates them. Sorry, I have no suggestions. These were just a bummer 😐
GSP says
Wanted muffins and needed a base recipe using ingredients I had on hand. This was a decent base recipe but I bake a lot and knew to alter it. I used buttermilk instead of sour milk and added a splash of Orange Juice – would be even better if I had a fresh orange to zest. Added more total liquid than called for until batter was right consistency. Also noticed it didn’t have much flavoring so I added vanilla, cinnamon, nutmeg, and walnuts. Topped with large grain baking sugar for an attractive sparkle and satisfying crunch on top. Also baked at lower temp of 375 since my muffin pans are dark.
Worked out great!! They are moist, flavorful, and attractive. And my family loved them!
Cathy says
Kind of tasteless. If I make again, will definitely add cinnamon and vanilla. Not sure I will though. My kids are not at all interested in eating these. 🙁
Bernadette says
Just right — not too sweet and with just the right amount of raisins. (I plumped mine up in hot water beforehand.) Since I was running short on ingredients, I made just half a recipe. Instead of 6 muffins, I came out with 7. I don’t like to overfill muffin cups. I had buttermilk, so I used that instead of the improvised sour milk. The muffins had nice, rounded tops, more so than those in the picture. The buttermilk might have made the difference.
Kimberly says
I love this recipe and have made it over and over. I just don’t know how to store muffins cz they dry up on day 3. Maybe it’s cz I have been doubling the recipe. But anyways, I love it! Not to sweet, just right!
McKlem says
Do not bake at 400 degrees. Try 350 or 375. Other than that, this is a great muffin. All the raisins makes the difference. I may add more next time.
Kerri Bradley says
I followed this recipe to the T….and they came out so dry i almost just want to throw them out.
Gina Lopes says
This was super easy and came out beautifully. I am going to try and sub in some spices as some of the comments above have mentioned. Quick and easy for a breakfast as well.
D mcdowell says
I copied wrong and only put 1/2 cup flour added some cinnamon sugar on top very moist and delicious
Janelle says
Super yum! Made these for brunch with a friend. Her kids absolutely loved them too. I used Namaste gluten flour and sub’ed plain yogurt for milk, which needed 1/4 cup water added for the right consistency. Baked about 20min. Turned out nice golden brown color, moist inside.
Great directions and delicious recipe!
Joe in IA says
Made exactly per the recipe; these were good. Simple and tasty. Will say that in our oven they needed to come out right @ 17min or they might have been burned; keep an eye on em’.
Susan says
So moist, I added 1 cup toasted walnuts. Definitely will make again!
Maybe with chocolate chips for my granddaughter
Cara Chrétien says
I added 1/2 tsp of vanilla, 2 tsp of cinnamon and 1/8 tsp nutmeg. I soaked my raisins in the boiling water as suggested but changed my water for freshly boiled hot water after 5 mins. Soaked for close to 15 minutes. They became soft and plump perfect for muffins.
However I feel that either the liquid ratio may be low or the temperature is just too high for my oven. I did see a few others mention the temperature being high. This caused my muffins to be dry. I think I would try 375 the next time I make these. See how that plays out. Upping the oil could also be an option. I’m tempted to swap it for melted cooled butter though.
Definitely needs the cinnamon. They smelled warm and inviting.
Amy says
These were ok. My kids said they were kind of bland. They suggested adding more raisins and some cinnamon. Butter is a must on them.
Suranne says
Absolutely agree butter is a must, they are very bland but I guess that’s why her daughter loves them. When I read that I didn’t clue in that these would be so unflavoured. My bad!
Bob says
I used the Trader Joe’s Golden Berry Blend. Raisin,cherries,blueberries and cranberries…excellent
Katherine says
Is “oatmeal rolled oats” the same as old fashioned oats? Thanks!
Paulette Hackett says
Excellent muffins. I added 1/2 tsp cinnamon & soaked the raisins in Jameson, good Saint Paddy’s day recipe! Fast & easy at 76, I’m all about easy these days!
Mr. Kitchen Magpie says
Nice! Love the additions, I’m going to have to try this.
cheri F. says
They are in the oven now but like everyone else noticed, the recipe doesn’t mention adding the raisins. You might want to fix that.
Carolyn says
Easy & excellent (but didn’t say when to add raisins so I put them in at the end with flour etc.
Hanlie says
Very easy to make, followed the recipe and they came out beautifully. Loved the crunchy top. Not as sweet as coffee shop muffins, feels much healthier, but definitely sweet enough for me. Will make again, thank you! Only read the other comments after, so might give cinnamon and nutmeg a try.
Mei says
My mom and 2 yr old loves this. Raisin was not in instruction but i mixed it with dry ingredients and it’s good. Would be good maybe to add vanilla extract? I did not add it but will try next time
Kristina says
I made these with a stick of butter for the oil because I wasn’t sure if olive oil would work and that was the only oil I had. They came out yummy! I love raisin bran muffins but I might like these even better!
sharon Sullivan says
I made these exactly to the recipe and they are delicious! I have made them 3 times in one week because they are so good.
Lorraine Murdoch says
Can’t wait to try these. I love raisin bran muffins, hot out of the oven with a dab of butter and expect that these will be just as good. Thanks
Kelly C says
Hi! U can use any plants base milk to substitute the cow’s milk and just add 1 tablespoon of apple cider vinegar or any white vinegar or Lemon juice too and just pour in the milk of your choice into the vinegar become 1 cup, keep stirring it till very well combined and leave it aside while you preparing the rest of the ingredients for baking.
donna marie klein says
Can anyone recommend a substitution for the soured milk? I’m trying to make these for someone who is lactose intolerant … thank you! !
Kelly C says
Hi! U can use any plants base milk to substitute the cow’s milk and just add 1 tablespoon of apple cider vinegar or any white vinegar or Lemon juice too and just pour in the milk of your choice into the vinegar become 1 cup, keep stirring it till very well combined and leave it aside while you preparing the rest of the ingredients for baking.
SANDRA E CALDWELL says
This 67 year old grandma has made oatmeal raisin muffins countless times but this is one of the most moist recipes I have ever made. I have just replaced my 1950s recipe with this one
Ariel says
I made these exactly as specified by the recipe except I added a half a teaspoon of cinnamon. They are the worst muffins I’ve ever made. Dry and tasteless. They came out the muffin equivalent of bad corn bread.
Even if I had managed to add more wet ingredients to salvage it there is very little going on in the way of taste besides the raisins. By the way there is about double the amount of raisins as most recipes and its not a good thing.
The cooking temperature is also way too high so they go crunchy and dry on the outside before the middle is cooked which mine finished in about 10 minutes, well short of the recommended time, and I’d say they were still over cooked.
I ended up feeding them to my sister in laws chickens.
Hulastarlight says
Yum. Nice, easy and not too sweet! I added nuts and coconut, and halved the brown sugar and put in a little honey. Thank you 🙂
Val Keogan says
I noticed that adding the raisins is missing from the instructions. Made them anyway because I’ve made a lot of muffins in my day. For novice bakers though, that could be a problem, Good basic muffin.
Shari says
I made these and they are good. I’m wondering if you have the nutrition value( calories)?thanks
LavernRolfe says
Are the raisins drained before adding to the batter?