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Homemade maple oatmeal raisin muffins on a rustic plate with golden tops, rolled oats, warm cinnamon spice, and plump raisins.

Maple Oatmeal Raisin Muffins

Soft Maple Oatmeal Raisin Muffins made from scratch with soaked rolled oats, plump raisins, brown sugar, maple syrup, cinnamon, and nutmeg. These homemade oatmeal muffins are moist, lightly sweet, and perfect for breakfast, brunch, lunchboxes, or an easy snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Soak Time 10 minutes
Total Time 45 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12 Servings
Calories 242 kcal

Equipment

  • 12-cup muffin tin
  • Paper muffin liners or non-stick baking spray
  • Large mixing bowl
  • Medium bowl for soaking the oats
  • Small bowl for plumping the raisins
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Cooling rack
  • Toothpick for testing doneness

Ingredients
  

  • ¼ cup olive oil
  • 2 eggs
  • ½ cup brown sugar packed
  • ½ cup maple syrup
  • 1 ¼ cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup raisins plumped
  • 1 cup 2% milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 375°F. Grease a muffin tin or line it with paper liners.
  • In a medium bowl, combine the rolled oats and milk. Let the mixture sit for about 10 minutes to soften the oats.
  • If your raisins are dry or firm, place them in a small bowl and cover with hot water for 5 to 10 minutes, or until softened. Drain well before adding them to the batter.
  • In a large mixing bowl, whisk the eggs and brown sugar together until well combined. Slowly whisk in the maple syrup, vanilla, and olive oil until smooth.
  • Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir gently until just combined.
  • Fold in the soaked oats and plumped raisins. Do not overmix.
  • Spoon the batter evenly into the prepared muffin tin.
  • Bake for 15 to 18 minutes, or until the muffins are lightly golden and a toothpick inserted into the centre comes out clean.
  • Let the muffins cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
    • For the best soft maple oatmeal raisin muffins, soak the rolled oats in milk before mixing the batter. This simple step helps keep the homemade oatmeal muffins moist, tender, and full of cozy old-fashioned texture.

Notes

  • Soaking the rolled oats in milk helps create soft, moist oatmeal raisin muffins with a tender homemade texture.
  • Plump the raisins in hot water for 5 to 10 minutes if they are dry or firm. This gives the muffins soft, juicy raisins in every bite.
  • Do not overmix the muffin batter once the flour is added. Stir just until combined for the best soft muffin texture.
  • The batter will be thick from the soaked oats. This is normal and helps give these maple oatmeal muffins their hearty, old-fashioned texture.
  • These muffins are lightly sweet, not overly sugary, making them perfect for breakfast, brunch, lunchboxes, or an easy snack.
  • Store cooled muffins in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.

Nutrition

Calories: 242kcalCarbohydrates: 43gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 29mgSodium: 205mgPotassium: 220mgFiber: 2gSugar: 18gVitamin A: 60IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Keyword brown sugar oatmeal muffins, homemade oatmeal raisin muffins, maple oatmeal muffins, Maple Oatmeal Raisin Muffins, oatmeal raisin muffin recipe, recipe
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