An Easy Homemade Snack with Warm Spices and Pantry Ingredients.
Sometimes the best snacks are the ones you can make with ingredients already sitting in your pantry. These homemade raisin oatmeal muffins are just that kind of recipe.
Made with flour, rolled oats, raisins, and brown sugar, these muffins get their warm, comforting flavor from a blend of cinnamon, nutmeg, and cloves. They bake up soft, flavorful, and just sweet enough to satisfy a snack craving.
We make these muffins when the kids are looking for something to snack on and I don't want to spend extra money buying chips or other packaged snacks to fill that craving. That's when we bring out the mixing bowls and quickly whip up a batch of homemade muffins.
One of the best things about this recipe is how easy it is to change things up. You don't have to use raisins every time. Try raspberries, blueberries, or chocolate chips instead. It's an easy way to make a different treat without needing an entirely new recipe.
Ingredients:
1 c. flour
3/4 c. rolled oats
1/2 c. raisins
1/4 c. brown sugar
1 Tbs. baking powder
3/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cloves
1 egg, slightly beaten
1 c. milk
1/4 c. melted butter, or vegetable oil
Directions:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups well with butter or oil.
In a large mixing bowl, whisk together the flour, rolled oats, raisins, brown sugar, baking powder, nutmeg, cinnamon, salt, baking soda, and cloves.
In a separate medium bowl, combine the slightly beaten egg, milk, and melted butter. Stir until blended.
Pour the wet ingredients into the bowl of dry ingredients. Stir just until everything is moistened. Do not overmix; a few small lumps are perfectly fine.
Spoon the batter evenly into the prepared muffin pan, filling each cup about two-thirds full.
Bake at 400°F for 5 to 7 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for another 15 to 20 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 pan for a few minutes before transferring them to a wire rack.
Tips for Best Success:
- Don't overmix the batter. Stir just until the dry ingredients are moistened. Overmixing can make muffins tough instead of soft and tender.
- Measure the flour correctly. Spoon flour into your measuring cup and level it off rather than packing it down. Too much flour can make muffins dry.
- Use rolled oats. Old-fashioned rolled oats give these muffins a nice texture. Quick oats can also work, but the finished texture may be a little different.
- Watch the baking time. Ovens can vary, so begin checking the muffins toward the end of the recommended baking time.
- Let them cool slightly. Give the muffins a few minutes in the pan before removing them. This helps them hold their shape.
- Don't skip the spices. The combination of cinnamon, nutmeg, and cloves gives these muffins their warm, fragrant flavor.
Variations and Substitutions:
One of the nicest things about this muffin recipe is that you can change the add-ins depending on what you have available.
- Blueberry muffins: Replace the raisins with blueberries for a fruity variation. Fresh or frozen blueberries will work.
- Raspberry muffins: Use raspberries instead of raisins for a little tartness to balance the sweetness of the brown sugar.
- Chocolate chip muffins: Replace the raisins with chocolate chips for a treat the kids are sure to enjoy.
- Other dried fruit: Try dried cranberries or chopped dried dates in place of the raisins.
- Milk substitutions: You can use a milk alternative if that is what you have available. Choose an unsweetened variety to keep the sweetness balanced.
You can also experiment with different combinations of mix-ins to make each batch a little different.
Serving Suggestions:
These muffins are delicious served slightly warm, when the spices are fragrant and the centers are soft.
- Enjoy one with a glass of cold milk for an afternoon snack.
- Serve with coffee or tea for a simple breakfast.
- Pair with scrambled eggs or fresh fruit for a more filling breakfast.
- Spread a little butter over a warm muffin for an extra comforting treat.
- Pack one in a lunchbox for a homemade snack.
They are also a nice addition to an afternoon snack table when the kids are looking for something homemade.
How to Store:
- At room temperature: Once completely cooled, store the muffins in an airtight container at room temperature for 2–3 days.
- In the refrigerator: If you want to keep them a little longer, place them in an airtight container and refrigerate for up to 5 days. Keep in mind that refrigeration may make muffins a little firmer.
- In the freezer: These muffins freeze well. Place completely cooled muffins in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature or warm individual muffins in the microwave.
For a freshly baked taste, warm a muffin for a few seconds in the microwave before serving.
Frequently Asked Questions:
Can I use quick oats instead of rolled oats?
Yes. Quick oats can be substituted for rolled oats. The texture will be slightly different, but the muffins should still turn out nicely.
Can I use frozen blueberries or raspberries?
Yes. You can use frozen berries without thawing them first. Fold them gently into the batter to avoid crushing them.
Why shouldn't I overmix muffin batter?
Overmixing develops the gluten in the flour, which can make muffins dense and tough. Stir just until the ingredients are combined.
Can I make these muffins ahead of time?
Yes. These muffins are easy to make ahead. Store them in an airtight container once completely cooled, or freeze them for later.
