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Oatmeal Raisin Cookie Muffins |

Oatmeal Raisin Cookie Muffins

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x


adapted from
How Sweet It Is



  • 1 cup rolled oats
  • 1 1/4 cups milk, divided*
  • 1 cup raisins*
  • 1/3 cup brown sugar
  • 1 egg
  • 1/4 cup butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • raw turbinado sugar, for sprinkling
  • *If substituting chocolate chips, omit the 1/4 cup milk that the raisins are soaked in.


  1. Preheat the oven to 350F. Line 12 muffin tins with paper liners or spray with non-stick cooking spray.
  2. In a small bowl, combine the oats with 1/2 cup of the milk. Let soak for 5-10 minutes.
  3. In another small bowl, combine the raisins with 1/4 cup of milk and let soak while the oats are soaking.
  4. In a large bowl, combine the egg and brown sugar and whisk until smooth. Add in the vanilla and the butter, whisking until it is smooth. (You may still have a few small lumps of butter, but it should be mostly smooth.) Add in the flours, oat mixture, baking soda, salt and cinnamon. Add in the remaining milk and stir to combine. Fold in the raisins along with any remaining milk in the bowl.
  5. Divide the batter evenly between the 12 muffin cups. Sprinkle with raw turbinado sugar. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
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