Recipe: Quick and Homey Oatmeal Raisin Muffins

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(Image credit: Faith Durand)

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.

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(Image credit: Apartment Therapy)

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.

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(Image credit: Apartment Therapy)
70 Ratings

Quick and Homey Oatmeal Raisin Muffins

Makes12 muffins

Ingredients

  • 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

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Instructions

  1. Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.

  2. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.

  3. 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.

  4. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.

  5. 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.

Recipe Notes

Adapted from More-With-Less.

(Images: Faith Durand)

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