Are they cupcakes or muffins? These Oatmeal Raisin Cookie Muffins aren't topped with frosting, so I'm calling them muffins and giving you full permission to eat them for breakfast!
(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 is calling these cupcakes, I don'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. Without feeling any guilt whatsoever.
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!
Oatmeal Raisin Cookie Muffins Recipe
I'm a huge lover of oatmeal raisin cookies, so when I saw my favorite cookies in muffin form, I was all about baking them. 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?
Start by pre-heating oven to 375 degrees and lining three muffin tins with papers (with just 6 papers in the third tin). If you only have one, you can bake one batch at a time).
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 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 in flour mixture and 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 (See! More evidence of these being muffins!).
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.
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. 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...
Can I Leave the Raisins Out?
Yes, of course you can! But then you have to call them oatmeal cookie cupcakes instead 🙂 I know a lot of people think raisins ruin desserts... I personally love them, but if you leave them out, these muffins will still be perfectly delicious!
Can I Add Frosting?
Again, yes! I almost added some and called these cupcakes, but I really wanted to eat them for breakfast guilt-free. If I did frost them, it was going to be with a simple glaze made from confectioners' sugar, vanilla, and milk, kind of like what you'd see on frosted oatmeal cookies!
If anybody sees you eating these oatmeal raisin cookie muffins for breakfast, you'll simply look like you're eating a muffin made with oats. 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.
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?
Oatmeal Raisin Cookie Muffins
- 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)
- 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.
- Recipe from Martha Stewart