Oatmeal Raisin Muffins Adapted from Carole Walter
Start your mornings with these delightful Oatmeal Raisin Muffins, a wholesome treat inspired by the timeless recipes of Carole Walter. Brimming with the nutty richness of old-fashioned rolled oats and the natural sweetness of plump raisins, these muffins strike the perfect balance between hearty and indulgent. A hint of cinnamon adds warmth, while optional walnuts bring a delightful crunch. Quick to prepare and bake in under 20 minutes, these muffins are ideal for busy mornings or brunch gatherings. Whether served warm with a pat of butter or enjoyed as a grab-and-go snack, their moist, tender texture will keep you coming back for more. Perfect for oatmeal muffin enthusiasts, this recipe combines comforting flavors with simple, pantry-friendly ingredients.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Whole milk
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 0.5 cup Light brown sugar, packed
- 1 whole Large egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a medium bowl, combine the rolled oats and milk. Let the mixture sit for 10 minutes to allow the oats to soften.
In a separate large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
In the bowl with the soaked oats, add melted butter, brown sugar, egg, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix until just combined—do not overmix.
Fold in the raisins and chopped walnuts (if using) to evenly distribute them in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 333.7 g | 121% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 165.6 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 596 mg | 46% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1868 mg | 40% | |
*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.
