The weekend is coming, and boy, I'm ready for it. I am spending time with family over the long weekend, and I've been putting together some make-ahead breakfast and dinners. Here's one favorite breakfast goodie: a warm, tender, simple oatmeal raisin muffin.
This recipe is adapted from the classic cookbook, More-With-Less, which was a standard reference book and cookbook in my childhood home. I love the quick ease of this recipe (one bowl!) and its reliably tender, moist crumb. These are homey and comforting; they last well, and they take about 5 minutes to mix up.
I did adjust them a bit; I like using olive oil in the batter, and a little extra cinnamon. The crumbly cinnamon topping is optional, but it's a real treat.
Quick and Homey Oatmeal Raisin Muffins
Adapted from More-With-Less. Makes 12 muffins
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup olive oil
1 egg, beaten
1 cup milk
Cinnamon Topping
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon olive oil
Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.
Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
In a large measuring cup, whisk the olive oil with the egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.
Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.
More Muffin Recipes
• Double Chocolate Butterscotch Breakfast Muffins
• Mini Blueberry Lemon Muffins
• Zucchini Muffins from Simply Recipes
• Hearty & Healthy Apple Muffins
(Images: Faith Durand)
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I just veganized (almond milk for milk, tbsp cornstarch + 2 tbsp water for egg) and made these, and they were very nice!
Those seem to be following the same principle as the Raisin Bran muffins my mom made when I was younger - comfort, comfort, comfort!
Raisin Bran muffins
We made mini versions of these with dried cranberries instead of raisins. Very delicious!
These look delicious - I'm going to make them today, substituting 1/4 cup unsweetened applesauce for the olive oil and using whole wheat flour for half of the flour. Yum!
I've been reading kitchn for a while but I just registered now to comment on this recipe. I substituted 1/2 cup of whole wheat flour and used only 2/4 tsp of salt. My muffins just came out of the oven and they're not too sweet and the flavor of oats definitely comes through. Not bad but I'll make some adjustments next time around. Thanks!
I just made these, they were delicious with a cup of tea!
These muffins are way more delicious than they have a right to be. They lasted us all week, by warming them up in the microwave or toaster.
The only thing... try though I might, I can't get more than 9 muffins out of this.
Made these...but now they're Oatmeal Raisin Coconut Carrot Muffins!
http://www.badmamagenny.com/2011/09/21/oatmeal-raisin-coconut-carrot-muffins-or-faceism-is-totally-just-as-bad-as-fascism-probably/
Made these today and they are great! Replaced 1/2 cup of flour with whole wheat flour and used dried cranberries instead of raisins. These muffins are moist and delicious, but not too sweet. Great recipe!
Any substitution for raisins? I thought they were blueberry and then went 'oh'. Not keen on raisins in muffins.
I used wholemeal flour, went without the topping and added the contents of a chai teabag along with the cinnamon. They smell amazing baking; I can't wait to try them.