Oatmeal Muffins
Published Jan 04, 2026
Oatmeal muffins made with rolled oats, milk, brown sugar, and raisins, baked in a standard muffin tin.
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Try my easy brown sugar oatmeal raisin muffins!
These oatmeal muffins usually get made on nights when I realize too late that there’s nothing easy for breakfast the next day. I soak the oats in milk first because I don’t like dry muffins, mix everything in one bowl, and get them in the oven while the kitchen is already messy anyway. I usually keep them on the counter for a couple of days and eat them as-is or send them with the kids.
Happy Cooking!
– Yumna
Oatmeal Muffins Ingredients
- Rolled oats: Old-fashioned, rolled oats work best for these muffins.
- Raisins: You can also use dried currants, dried cranberries, or a mixture.
- Dry ingredients: All-purpose flour, light brown sugar, baking powder, cinnamon, and salt.
- Wet ingredients: 2% milk, eggs, avocado oil, and vanilla extract.
- For the crumb topping: Just extra rolled oats and light brown sugar.
How to Make Oatmeal Muffins
Oatmeal Muffin Recipe
Ingredients
- 1 cup rolled oats
- 1 cup 2% milk
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar packed
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup avocado oil
- 1 teaspoon vanilla extract
- ½ cup raisins
Topping
- ⅓ cup light brown sugar
- ⅓ cup rolled oats
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the oats and milk. Let them soak for about 10 minutes while you prepare the rest of the ingredients.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- To the soaked oats, whisk in the eggs, oil, and vanilla until smooth.
- Pour the dry ingredients into the wet ingredients and mix until just combined, being careful not to over mix. Gently fold in the raisins.
- In a small bowl, whisk together the sugar and oats for the topping.
- Divide the batter evenly among the muffin cups. Sprinkle the tops with the sugar oats mixture.
- Bake for 7 minutes. Lower the heat to 350°F and continue baking for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
Notes
- My Top Tip: Don’t skip soaking your oats! Just 10 minutes gives you softer, more moist muffins.
- Storage: Store the oatmeal muffins in an airtight container or zip-top bag and keep them on the counter for up to 2 days. Or, place them in the fridge for up to 5 days. Eat at room temperature or warm them up in the microwave for 15–20 seconds.
- Freezing: Place the muffins in a freezer-safe bag or container. They’ll freeze well for up to 3 months. Defrost in the microwave or toaster oven until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chocolate chips: Fold in a cup of dark or semisweet chocolate chips for some sweetness.
- Or, add nuts: I like adding chopped walnuts.
- Give them a protein boost: Stir some protein powder or chia seeds into the batter. It’ll add extra nutrition without changing the flavor.
Recipe Tips
- Soak your oats. Don’t skip this step! Just 10 minutes gives you softer, more moist muffins.
- Don’t overmix the batter. When you add the dry ingredients to the wet ingredients, fold gently until just combined. If you overmix it, the oatmeal muffins can turn out dense.
- Fill the cups almost to the top. Oat-based batter rises a little less than traditional muffin batter, so fuller cups give you taller muffin tops.
- Let the oatmeal muffins cool completely on a wire rack. The wire rack lets cool air to circulate all around, so you don’t get soggy bottoms.
FAQs
Starting with high heat gives the batter an early burst. The baking powder reacts quickly, the edges set faster, and the muffin tops puff up sooner. Once the oatmeal muffins rise, lowering the heat keeps them from overbaking, cooking them through without burning the bottoms.
It could be for a few reasons. You may have skipped soaking the oats, overmixed the batter, or opened the oven door in the middle of baking.
