Delicious choice! 😋 Oatmeal Raisin Muffins are cozy, hearty, and just the right balance of sweet and wholesome — like a warm hug in muffin form. Perfect for breakfast, snacks, or with a cup of coffee.
Here’s a classic, bakery-style recipe:
🧁 Oatmeal Raisin Muffins
Ingredients (Makes 12 muffins)
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1 cup (90 g) old-fashioned rolled oats
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1 cup (240 ml) milk (any kind — dairy or non-dairy)
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1 ¼ cups (160 g) all-purpose flour
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½ cup (100 g) brown sugar (light or dark)
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1 tbsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg (optional)
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1 large egg
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¼ cup (60 ml) melted butter or vegetable oil
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1 tsp vanilla extract
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¾ cup (110 g) raisins (or a mix of raisins and chopped nuts)
👩🍳 Instructions
1. Soak the oats
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In a bowl, combine oats and milk.
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Let sit for 15–20 minutes to soften while you prepare the rest.
2. Preheat oven
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Preheat oven to 375°F (190°C).
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Line a 12-cup muffin tin with paper liners or grease lightly.
3. Mix the dry ingredients
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In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
4. Combine wet ingredients
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In a separate bowl, beat together egg, melted butter (or oil), and vanilla.
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Stir in the soaked oats.
5. Combine and add raisins
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Pour the wet mixture into the dry ingredients and stir just until combined (don’t overmix).
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Fold in raisins.
6. Bake
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Divide batter evenly among muffin cups (fill about ¾ full).
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Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & serve
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Let muffins cool for a few minutes in the pan, then transfer to a rack.
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Serve warm or at room temperature — perfect with butter or honey! 🍯
💡 Tips
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Add-ins: Try walnuts, pecans, or a handful of shredded coconut.
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Extra moist muffins: Replace ¼ cup of milk with applesauce or Greek yogurt.
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Storage: Keep in an airtight container for up to 3 days or freeze for up to 2 months.
Would you like me to give you a healthy version (whole wheat, low sugar, or refined sugar–free)?
