Oatmeal Raisin Muffins
User Reviews
5
Oatmeal Raisin Muffins
Description
This oatmeal muffin recipe begins by soaking oats in milk to soften them, which contributes to the muffins’ moist texture. Sweeteners like maple syrup and brown sugar merge with vanilla extract to impart a nuanced sweetness. Dry ingredients including flour, baking powder, baking soda, salt, and cinnamon are combined with the oat mixture and eggs, creating a smooth batter. Raisins are folded in for chewy sweetness, while cooking oil adds richness. Before baking, muffins are sprinkled with turbinado sugar and extra raisins to produce a crisp, sugar-crusted top once baked. Baking time ensures the muffins are set and golden with the sugar caramelized on top. These muffins store well refrigerated and benefit from using turbinado sugar on top to replicate a bakery-style finish. Avoid adding excessive mix-ins to maintain rise and texture.
Ingredients
- 2 cups old fashioned oats
- 1 ⅓ cup milk dairy or nut milk
- ½ cup maple syrup
- ⅔ cup brown sugar
- 1 tsp vanilla extract
- 2 egg
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ⅓ cup neutral cooking oil olive oil or vegetable oil, generic cooking oil
- ⅔ cup raisins
- ¼ cup turbinado sugar for topping
Instructions
- Preheat the oven to 350°F.
- In a large bowl, add milk and old fashioned oats together. Stir until the oats have absorbed most of the milk.
- Add the maple syrup, brown sugar, and vanilla extract. Stir together.
- Fold in the eggs and mix until combined. Add dry ingredients: all purpose flour, baking powder + soda, salt, and cinnamon. Whisk until all of the flour clumps are dissolved.
- Lastly, fold in raisins and oil. Whisk again until the batter is smooth and luscious.
- Spray muffin liners with cooking spray and use a cookie scooper to dish out muffin batter. Sprinkle turbinado sugar and more raisins over top of each muffin.
- Bake for 18-22 minutes or until the toothpick comes out clean and the sugar on top is a beautiful golden brown. Allow to cool on a wire rack before enjoying.
Notes
- Store cooled muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Sprinkling turbinado sugar on top is essential for a desirable crunchy texture.
- Avoid overloading the batter with mix-ins to prevent dense muffins and poor rising.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 275kcal | 14% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 172mg | 7% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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