Oatmeal Apple Raisin Muffins
Start your morning on a wholesome note with these delicious Oatmeal Apple Raisin Muffins—a perfect blend of comforting flavors and hearty textures. Packed with rolled oats, sweet diced apples, and chewy raisins, these muffins are lightly spiced with cinnamon and naturally sweetened with brown sugar for a cozy, autumn-inspired treat. With just 15 minutes of prep time, they come together effortlessly, making them an ideal choice for busy mornings or a quick homemade snack. Melted butter and a touch of vanilla extract add richness, while baking soda and powder create a fluffy, tender crumb. Serve them warm or at room temperature, and enjoy a moist, bakery-worthy muffin that’s both satisfying and packed with nutrients. Perfect for breakfast, lunchboxes, or teatime, these easy muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar, packed
- 0.25 cup Unsalted butter, melted
- 0.75 cup Milk
- 1 unit Egg, large
- 1 teaspoon Vanilla extract
- 1 unit Apple, peeled, cored, and finely diced
- 0.5 cup Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners, or lightly grease the tin.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix until well combined.
In a separate bowl, whisk together the brown sugar, melted butter, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the diced apple and raisins until evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 169.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 495 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
