Description
These Oatmeal Raisin Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with quick cooking oats, Greek yogurt, and sweetened with brown sugar, these muffins combine soft texture with chewy raisins for a comforting bite. They are easy to prepare and bake into moist, golden muffins that everyone will love.
Ingredients
Wet Ingredients
- 1 cup quick cooking oats
- 1 cup milk of choice
- 1/2 cup Greek yogurt
- 1/2 cup brown sugar (or sugar substitute)
- 1/2 cup canola oil
- 1 large egg
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free or white whole wheat)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup raisins
Instructions
- Preheat the oven and prepare muffin pan: Preheat your oven to 400°F (200°C). Spray a muffin pan with non-stick spray or line the cups with paper liners to prevent sticking.
- Soften oats: In a large bowl, combine the quick cooking oats, milk, and Greek yogurt. Let them sit for 3–5 minutes allowing the oats to soften, which adds moisture and texture to the muffins.
- Mix wet ingredients: Add the egg, canola oil, and brown sugar into the oat mixture. Stir well to make a consistent wet batter base.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate dry ingredients: Add the dry flour mixture into the wet oat mixture, stirring gently until just combined to avoid overworking the batter and ensuring tender muffins.
- Fold in raisins: Gently fold the raisins into the batter, distributing them evenly throughout.
- Fill muffin cups: Using a scoop, divide the batter evenly among 12 muffin cups, filling each about 2/3 full.
- Bake the muffins: Bake in the preheated oven for 15–20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture and prevents sogginess.
Notes
- You can substitute brown sugar with a sugar substitute to lower calories.
- Feel free to use gluten-free flour if you want a gluten-free version.
- Using Greek yogurt adds moisture and protein while keeping the muffins tender.
- Do not overmix the batter as it can make the muffins dense and tough.
- These muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
