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An oatmeal raisin muffin, sprinkled with coarse sugar.

Oatmeal Raisin Muffins

These soft oatmeal raisin muffins are made with cooked oatmeal, spiced with cinnamon and nutmeg, and topped with crunchy sugar.
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • Standard Muffin Pan with 12 Cups


  • 1 cup old-fashioned oats
  • ½ cup raisins
  • ½ cup dark brown sugar, lightly packed
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 ¾ cups whole milk
  • ¼ cup cold unsalted butter, cut into 4 pieces
  • 2 large eggs, lightly beaten
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp coarse Turbinado sugar (sugar in the raw)


  • 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.
  • 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 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.
Keyword High Altitude, Muffins, Oatmeal Raisin