High Altitude Oatmeal Raisin Muffins

Classic high altitude oatmeal raisin muffins are a delicious start to the day. These muffins may look a bit plain, but they’re anything but. What makes them so good is that I make them with cooked oatmeal, rather than just adding dry oats to muffin batter. The cooked oatmeal is creamy and thick, and gives these oatmeal muffins the most wonderful soft, fluffy texture.

Looking for more recipes like this? Don’t miss these oatmeal chocolate chip cookie bars, oatmeal cream pies, and cranberry almond oatmeal cookies.

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Why You’ll Love These Muffins

Oatmeal has always been one of my favorite breakfasts. A big bowl of oatmeal, full of plump raisins and topped with extra brown sugar and a splash of cream is such a treat on a cold morning. Whenever I make oatmeal for breakfast, my little boys can’t get enough of it, and I knew they would love these oatmeal raisin muffins. They have all the flavor of a bowl of oatmeal, conveniently wrapped up in a muffin that’s an easy and delicious breakfast on the go. These muffins are fantastic served warm, slathered with soft butter.

So many muffins these days are really just cupcakes disguised as muffins. But these oatmeal muffins are truly muffins. They’re a little dense, although so soft and tender, not too sweet, hearty from the cooked oats, and flavored with cinnamon, nutmeg, brown sugar and vanilla. A sprinkling of coarse Turbinado sugar on top adds sparkle and crunch.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Old-Fashioned Oats. Gives these oatmeal muffins a hearty texture and delicious flavor.
• Raisins. The raisins add sweetness and texture, and are a classic pairing with oatmeal.
• Dark Brown Sugar. Sweetness and moisture.
• Coarse Kosher Salt. Balances the sweetness.
• Cinnamon + Nutmeg. Complements the flavor of the oatmeal and raisins.
• Whole Milk. I cook the oatmeal in whole milk for added flavor and richness, but you could use another milk, or even water.
• Unsalted Butter. Richness and flavor.
• Eggs. Add structure to the batter.
• Vanilla Extract. Flavor.
• All-Purpose Flour. Helps to bind the muffin batter together, gives it structure, and provides some gluten so the muffins puff up a bit in the oven.
• Baking Powder + Baking Soda. Leavens the muffin batter so they rise and puff up.
• Turbinado Sugar. Also called “sugar in the raw”, a sprinkling of coarse sugar on top adds crunch and sparkle.

Instructions

Most oatmeal muffin recipes simply call for adding dry oats to muffin batter. But the oats won’t become as tender and creamy with this method as they do when they’re cooked first, so cooking the oatmeal first is the best way to make the most delicious, soft oatmeal muffins.

Cook the Oatmeal.

• Preheat the oven to 375 F. Line a standard sized muffin pan with 12 paper liners, and lightly spray the liners with non-stick baking spray.
• In a saucepan, combine the oats, raisins, brown sugar, salt, cinnamon, nutmeg and milk. Cook the oatmeal over medium heat, stirring frequently, for about 5-6 minutes, until the oatmeal thickens to a creamy texture. Remove from the heat.
• Stir the butter into the hot oatmeal until it’s melted. Spread the oatmeal out onto a plate, and let cool for 10 minutes.

Make the Muffin Batter.

• In a bowl, use a fork to whisk the oatmeal together with the eggs and vanilla.
• Separately, combine the flour with the baking powder and baking soda. Add the flour mixture to the oatmeal mixture, and stir together briefly, just until moistened.
• Divide the batter between the muffin cups, filling them nearly full. Sprinkle the Turbinado sugar over the muffin batter.

Bake.

• Bake the muffins on the center oven rack for about 15 minutes, until a toothpick comes out clean.
• Cool the muffins for 2 minutes in the pan, then transfer the muffins to a cooling rack. Cool for 5 minutes, then serve warm with soft butter.

Frequently Asked Questions

What kind of oats do you use in these muffins?

• I use old-fashioned oats, and they typically take about 5-6 minutes to cook. They have a much better texture than quick oats, but don’t take as long to cook as steel-cut oats.

Do I need to use whole milk, or can I substitute another type of milk?

• You can use any kind of milk, including non-dairy milk, in this muffin recipe.

Are these oatmeal muffins gluten free?

• The oats are naturally gluten free, but this recipe does contain some all-purpose flour, too, which contains gluten. You can easily substitute your favorite measure-for-measure gluten free flour for the all-purpose flour.

Do these muffins rise very high?

• Since these muffins are made with oatmeal, and not just all-purpose flour, don’t expect them to rise very dramatically. But even though they don’t have a big, fluffy muffin top, they are extremely soft and tender, with the most wonderful texture and flavor.

What can I substitute for the eggs?

• You can make these muffins egg-free by substituting 1/4 cup of unsweetened applesauce for each egg.

Would nuts be good in these muffins?

• Yes, nuts would add delicious texture and crunch, and pecans would be especially good with the raisins and oats. Chopped dates would also be delicious.

What should I serve with oatmeal muffins?

• You can serve them with your favorite jam, but I think they’re best with just some softened butter.

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