Oatmeal Raisin Muffins
Perfect for breakfast, brunch or a sweet snack, these oatmeal raisin muffins are easy to whip up and taste fantastic when served warm with a drizzle of whipped honey.
Servings: 12
Ingredients
- 1 Cup oatmeal I used quick oats 1-minute
- 1¼ Cups milk
- 1¼ Cups all purpose flour
- 1 Teaspoon baking soda
- ½ Teaspoon ground cinnamon
- ¼ Teaspoon salt
- ¼ Teaspoon ground nutmeg
- 1 Cup raisins
- 1 egg
- ⅓ Cup light brown sugar packed
- ¼ Cup maple syrup
- ¼ Cup butter unsalted or salted, melted
- 2 Teaspoons vanilla paste or vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Place the muffin liner in a muffin a cupcake pan. Set aside.
- In a mixing bowl, add the oatmeal and ½ cup of milk. Set aside.
- In a separate bowl, mix the flour, baking soda, ground cinnamon, salt, and raisins. Mix until the raisins are coated with the flour mixture. Set aside.
- In a large mixing bowl, mix the egg, light brown sugar, maple syrup, melted butter, and vanilla paste. Mix until all ingredients are combined.
- Add the oatmeal mixture and remaining milk and mix well.
- Add the flour mixture, in 2 or 3 increments, alternating with the rest of the milk, until there's no more dry flour. Don’t over-mix. I used a Danish dough whisk. You can also use a hand mixer, just add the flour in small increments.
- Use a large cookie scoop, 3 tablespoons, and scoop the batter into the prepared muffin pan.
- Bake in the preheated oven for 16 to 18 minutes.
- Cool for a few minutes in the muffin pan and transfer to a cooling rack to cool completely.
Notes
Best oats: I used 1-minute oatmeal but if you're using old-fashioned oats soak them for 15 minutes in milk first.
Don't over-mix: The ingredients should be just combined. Don't over-mix, otherwise you risk ending up with dry, dense muffins.
Whisking: You can use a Danish dough whisk (I have this one!) or hand mixer to blend the flour with the other ingredients.
Don't over-mix: The ingredients should be just combined. Don't over-mix, otherwise you risk ending up with dry, dense muffins.
Whisking: You can use a Danish dough whisk (I have this one!) or hand mixer to blend the flour with the other ingredients.
Nutrition
Calories: 166kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 167mg | Potassium: 201mg | Fiber: 2g | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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