• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Entrees
    • Lunch
    • Side Dishes
    • Snacks
    • Dog-Friendly
  • Life
    • Travels
    • Gift Guides
  • About
    • About Sues
    • Work With Me
    • Privacy Policy
  • Contact
    • Newsletter

We are not Martha

menu icon
go to homepage
  • Home
  • Recipes
  • Life
  • About
  • Contact
  • Where I've Been
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Life
    • About
    • Contact
    • Where I've Been
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Desserts

    Jun 8, 2008 · Modified: Mar 14, 2023 by Sues · This post may contain affiliate links, uses cookies, and generates income via ads · View privacy policy + disclosure statement linked in footer · 3 Comments

    Oatmeal Raisin Cookie Muffins

    Jump to Recipe Print Recipe

    Are they cupcakes or muffins? These Oatmeal Raisin Muffins taste just like cookies, but they aren't topped with frosting, so I'm calling them muffins and giving you full permission to eat them for breakfast!

    Close-up view of two oatmeal raisin cookie muffins stacked on each other with oats and a mug of coffee in the background and recipe title at top.
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🗒 Ingredients
    • 🍪 How to make oatmeal raisin muffins
    • ❓ Can I leave the raisins out?
    • 🧁 Can I add frosting?
    • ⏲️ How to store leftovers
    • 🎉 Variations on recipe
    • 🥰 More muffin recipes
    • 📖 Recipe
    • 💬 Comments

    (This recipe for Oatmeal Raisin Cookie Muffins was originally published in June 2008, but was updated with new photos and content in 2020).

    I'm no fool. I know a cupcake when I see a cupcake. And though Martha Stewart tried calling these cupcakes, I didn't believe her for a second. They're clearly muffins and I'm calling them as such.

    You're probably thinking, "Boo! Muffins are not as fun as cupcakes!" But here's where you're wrong. Because, you see, if it's called a muffin, that means you can eat it for breakfast. And nobody can tell you otherwise.

    These oatmeal raisin cookie muffins are still packed with sweetness and probably qualify for dessert, but I'm labeling them as muffins and eating them for breakfast simply because they don't have frosting. That's fair, right?

    I mean, at least you're not over here eating a cookie for breakfast... Just a cookie in disguise. These muffins are perfect for busy mornings and even have some healthy whole grain ingredients in them!

    ❤️ Why you'll love this recipe

    I'm a huge lover of oatmeal raisin cookies, so when I saw my favorite cookies in muffin form, I was all about adapting them for myself.

    These are easy muffins to make and involve all kinds of good stuff... Some healthy (oats and oat bran!) and some not so healthy (coconut and sugar!). But life is all about balance, right?

    If you love oatmeal raisin cookies aside from those pesky little raisins, no worries! You can definitely leave those out. Perhaps add chocolate chips instead?

    🗒 Ingredients

    The ingredient list for these oatmeal raisin muffins might seem a bit extensive, but most of the ingredients are quite simple. And many are pantry items that once you purchase, you can use in all kinds of ways!

    Here's everything you need for the muffins (please be sure to see the recipe card at the bottom of this post for ingredient amounts and full recipe directions):

    • Old-fashioned oats
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Oat bran
    • Ground cinnamon
    • Unsalted butter
    • Granulated sugar
    • Light brown sugar
    • Large eggs
    • Vanilla extract
    • Sour cream
    • Raisins
    • Sweetened coconut: I like to use flaked coconut

    🍪 How to make oatmeal raisin muffins

    These are pretty standard muffins, but with a couple fun and super delicious twists.

    Start by preheating the oven to 375 degrees and lining three muffin tins with paper liners (with just 6 papers in the third muffin pan). If you only have one tin, you can bake one batch at a time).

    In a large mixing bowl, whisk together 2 cups oats, flour, baking powder, baking soda, salt, oat bran, and cinnamon.

    Oats, flour, oat bran, and cinnamon in mixing bowl.

    In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2-3 minutes.

    Mix in eggs one at a time, followed by vanilla. Reduce the mixer speed to low and slowly add dry ingredients to wet ingredients and mix until just combined, taking care not to over-mix.

    Gently mix in the sour cream and fold in the raisins.

    Overhead view of muffin batter with raisins.

    Put about 2 ¾ cups of the batter into a separate bowl and stir in the rest of the oats and the coconut.

    This batter is going to be used for the muffin tops (See! More evidence of these being muffins!).

    Overhead view of muffin topping batter with coconut.

    Now we're ready to fill the muffin tins. First spoon about 2 ½ Tbsp of the plain (coconut-free) batter into each cupcake paper. Then top it with about 1 ½ Tbsp of the batter with extra oats and coconut.

    Overhead view of muffin batter in muffin tin.

    Bake muffins for about 18-20 minutes until the tops are turning golden and a toothpick inserted into the center comes out clean.

    Cool for a few minutes in the tins before removing to wire racks to cool completely.

    And they're ready to be devoured. These oatmeal raisin muffins are super moist and are packed with sweetness and fun crunchy tops. But they can also be called a fairly healthy breakfast thanks to the oats and oat bran.

    If you love oatmeal raisin cookies, you will go crazy over these. I know I did! But that brings me to a very important question...

    Head-on close-up of two oatmeal raisin cookie muffins on top of each other with more muffins, oats, and cup of coffee in the background.

    ❓ Can I leave the raisins out?

    Yes, of course you can! But then you have to call them oatmeal cookie muffins instead 🙂 I know a lot of people think raisins ruin desserts... I personally love nice plump raisins, but if you leave them out, these muffins will still be perfectly delicious!

    Of course, you can also try substituting them with chocolate chips if chocolate is more your thing.

    🧁 Can I add frosting?

    Again, yes! I almost added some and called these cupcakes, but I really wanted to eat them for breakfast and felt like frosting may be one step too far.

    If I did frost them, it would be with a simple glaze made from confectioners' sugar, vanilla, and milk, kind of like what you'd see on frosted oatmeal cookies!

    However, a thicker buttercream frosting would also be delicious.

    Head-on landscape view of multiple oatmeal raisin muffins on marble tray with cup of coffee in the background.

    Without the frosting, if anybody sees you eating these oatmeal raisin muffins for breakfast, you'll simply look like you're eating a muffin made with oats. Super healthy, right? Muhaha.

    But if you offer them a bite, then they'll immediately detect all the coconut and sugary sweetness and wonder if then suspect you may actually be eating a cupcake for breakfast.

    But you know what? Who cares. I will eat oatmeal raisin cookie muffins for breakfast and I will do so proudly.

    If you live in a household with a picky eater, this is the best way to get them to eat breakfast on a busy weekday morning... But of course, they also make a great anytime snack and are way better than anything you can buy in the grocery store.

    ⏲️ How to store leftovers

    If you have leftover oatmeal raisin muffins, you can easily store them in an airtight container at room temperature for about 4 days. I recommend adding a paper towel to the container to help absorb moisture.

    You can also freeze these muffins in a large resealable freezer bag for up to 3 months.

    🎉 Variations on recipe

    If you love this oatmeal raisin muffins recipe, but want to make it your own, there's lots you can do! Here are some recommendations:

    • If you want to make these muffins even more nutritious, you can use whole wheat flour. I recommend using a 50/50 mix of all-purpose and whole wheat.
    • You can feel free to replace one or more of the eggs in the recipe with a mashed banana. But don't forget, this will give your muffins a banana flavor!
    • You can also replace one or more eggs with unsweetened applesauce. Use about ¼ cup applesauce per egg.
    • If you want to mix things up, you can add in all kinds of dried fruit instead of just raisins.
    • Or you can add chocolate chips, nuts, additional coconut, or any other add-ins your heart desires!
    • Add more spices like ground nutmeg, ginger, pumpkin pie spice, or extra cinnamon.
    • Serve the muffins with a little peanut butter or almond butter slathered on top.

    🥰 More muffin recipes

    If you love the idea of muffins for breakfast every day, be sure to check out some of my other fabulous muffin recipes! Some of them offer lots of nutrition and some of them can totally double as dessert:

    • Pear Muffins
    • Muffins with Pancake Mix
    • Raspberry Dark Chocolate Muffins
    • Jordan Marsh Blueberry Muffins
    • Carrot Raisin Muffins
    • Tuscan Lemon Muffins
    • Peanut Butter Chocolate Muffins
    • Sweet Potato Muffins
    • Raspberry, Mango, and Ginger Muffins
    • Fresh Corn Muffins with Basil
    • Blueberry Muffins for Dogs
    • Chocolate Chip Muffins (from Cake Whiz)
    Close-up view of two oatmeal raisin muffins stacked on each other with oats and a mug of coffee in the background.

    Whatever you call these and whenever you eat them, I do know that you'll love them. And really, that's all that matters.

    Do you love oatmeal raisin cookies as much as me?

    📖 Recipe

    Closeup view of oatmeal raisin muffins stacked on each other.

    Oatmeal Raisin Muffins

    Are they cupcakes or muffins? These Oatmeal Raisin Muffins aren't topped with frosting, so I'm calling them muffins and giving you full permission to eat them for breakfast!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: Breakfast Muffins, Muffin Recipes, Oatmeal Cookies
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Makes: 30 muffins
    Author: Sues

    Ingredients

    • 3 ¾ cups old-fashioned oats, divided
    • 2 ½ cups all-purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • 1 tsp salt
    • ⅔ cup oat bran
    • 2 tsp ground cinnamon
    • 1 ½ cups (3 sticks) unsalted butter, room temperature
    • 1 cup granulated sugar
    • 1 cup packed light brown sugar
    • 4 large eggs
    • 2 tsp vanilla extract
    • 1 cup sour cream
    • 1 ½ cups raisins
    • 1 cup sweetened coconut (I like flaked)

    Instructions

    • Pre-heat oven to 375 degrees and line three muffin tins with papers (you'll only need 6 papers in the third tin). If you only have one tin, you can bake these in two batches.
    • In a medium bowl, whisk together 2 cups oats, flour, baking powder, baking soda, salt, oat bran, and cinnamon.
    • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, granulated sugar, and brown sugar at medium-high speed until light and fluffy, 2-3 minutes.
    • Mix in eggs one at a time, followed by vanilla. Reduce mixer speed to low and slowly add in flour mixture until it’s just combined, taking care not to over-mix.
    • Gently mix in the sour cream and fold in the raisins.
    • Put about 2 ¾ cups of the batter into a separate bowl and stir in the rest of the oats and the coconut. This batter is going to be used for the muffin tops.
    • Spoon about 2 ½ Tbsp of the plain (coconut-free) batter into the bottom of muffin papers. Top with about 1 ½ Tbsp of the topping batter with extra oats and coconut.
    • Bake muffins for about 18-20 minutes until the tops are turning golden and a toothpick inserted into the center comes out clean. Let cool in tins for a couple minutes before moving to wire racks to cool completely.

    Notes

    • Recipe from Martha Stewart

    Useful Products

    Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!
    Oatmeal Raisin Cookie Muffins
    Tweet
    Share
    Pin28
    Yum
    Share
    28 Shares

    More Dessert Recipes

    • Overhead closeup view of multiple pumpkin cheesecake cookies, some cut in half to show cream cheese filling.
      Pumpkin Cheesecake Cookies
    • Monster cookie ice cream in a bowl topped with M&Ms, oats, and chocolate chips.
      Monster Cookie Ice Cream
    • Closeup view of funfetti cake mix cookies with sprinkles all around.
      Funfetti Cake Mix Cookies
    • Closeup view of strawberry cheesecake cookies stacked on each other showing cream cheese middles.
      Strawberry Cheesecake Cookies

    Reader Interactions

    Comments

    1. Sara says

      June 09, 2008 at 4:17 pm

      these were soooooo good! loved them 🙂

    2. Paula says

      June 17, 2008 at 10:51 am

      I like the idea of being able to eat them for breakfast, may have to give them a go.

    3. SunFresh says

      August 08, 2008 at 6:22 pm

      WOW...I'm slowly but surely falling in love with this blog...and I don't even cook! (but I EAT!)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet Sues

    Hi and thanks for visiting! I started We are not Martha to show you how to make recipes that impress without stress, including easy weeknight dinners, delightful desserts, + lots of cocktails.

    Learn More...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Pumpkin Recipes:

    • Pumpkin Macarons
    • Pumpkin Spice Syrup
    • Pumpkin Crepes
    • Pumpkin Pie Martini
    • Pumpkin Chocolate Chips Squares
    • Pumpkin Pie Milkshake

    Apple Recipes:

    • Iced Apple Crisp Macchiato
    • Apple Cider Chicken Wings
    • Apple Simple Syrup
    • Strawberry Acai Lemonade
    • Flank Steak and Strawberry Tacos
    • Fresh Strawberry Milk

    Popular Now

    • Close-up view of basil chicken in coconut curry sauce with fresh basil in white bowl
      Basil Chicken in Coconut Curry Sauce
    • Overhead view of a stack of Momofuku Milk Bar's cornflake chocolate chip marshmallow cookies with chocolate chips, cornflake crunch, and mini marshmallows all around
      Momofuku Milk Bar's Cornflake Chocolate Chip Marshmallow Cookies
    • Overhead view of purple blueberry vodka lemonade with blueberry skewer and lemon wedge with second cocktail, blueberries and lemon wedges in background
      Blueberry Vodka Lemonade
    • Chicken Dog Treats -- Want to make your pup homemade dog treats with fresh ingredients? These Chicken Dog Treats are easy to make with whole ingredients. Your dog will love them! | wearenotmartha.com
      Chicken Dog Treats

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Footer

    ^ back to top

    About

    • About Sues
    • Privacy Policy
    • Disclosures
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    BE SURE TO CHECK OUT MY AMAZON SHOP TO DISCOVER SOME OF MY FAVORITE COOKING AND BAKING ITEMS THAT I USE IN MY OWN KITCHEN. WE ARE NOT MARTHA IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ORDERING ANY PRODUCTS MENTIONED HERE ARE AT NO EXTRA COST TO YOU. THANK YOU FOR YOUR SUPPORT!

    Copyright © 2023 WE ARE NOT MARTHA