Whole Wheat Oatmeal Raisin Muffins

Name: Whole Wheat Oatmeal Raisin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1¾ cups soft white wheat flour ((190 g)); 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon sea salt; 1 cup oats ((90 g)); ½ cup butter, melted ((113 g)); ¾ cup sugar ((150 g)*); 2 large eggs; ½ cup sour cream ((120 g)); 2 teaspoons vanilla extract; ¼ cup milk ((60 g)); 1 cup raisins ((145 g))

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Moist, tender, and hearty, these whole wheat oatmeal raisin muffins are a delicious breakfast or snack. Made with freshly milled whole grain flour, rolled oats, and chewy raisins, they are nutritious and flavorful. My kids can’t get enough of them, and neither can I!

A pile of whole wheat oatmeal raisin muffins with butter on the side.

You may have noticed my family has been on a muffin kick recently!

I’ve been busy experimenting and baking up the tastiest flavors, including freshly milled lemon poppy seed muffins, flourless peanut butter muffins, and freshly milled cinnamon sugar muffins.

Honestly, I have no plans to stop anytime soon! Muffins are easy to make, my kids devour them, and having a grab-and-go snack on hand (like homemade granola bars) makes my life so much easier.

These whole wheat oatmeal raisin muffins are my newest creation, and they are so good.

With sour cream and butter, they are moist while striking the perfect balance between light and dense. The whole wheat flour and oats give the muffins a heartiness that feels a little more substantial and filling than your average muffin!

I see many batches of these tasty treats in our future! They are perfect for make-ahead breakfasts and packed snacks for outings. And seriously, my entire family loves them.

Table of Contents

Why You’ll Love This Recipe

These muffins take all of the best parts of oatmeal raisin cookies and overnight oats and put them into a tender, oaty muffin. I can’t believe I haven’t tried this muffin flavor sooner!
As I said, muffins are such a great hack for busy moms. The kids love them, and I can make a big batch at the beginning of the week to make my life so much easier.
The freshly milled flour adds so much flavor and freshness to these muffins, plus you’ll get a good dose of whole grains!
Oatmeal raisin muffins are a delightfully easy recipe — you’ll be able to whip up a batch in around 15 minutes, and they turn out beautifully every time.

Ingredients

Soft white wheat flour: I used freshly milled flour in this recipe, but you could substitute conventional whole wheat flour. Soft white wheat berries are best for muffins because they offer that soft and delicate texture.
Oats: Old fashioned rolled oats are best for this recipe; you don’t want steel cut or instant oats.
Sour cream: Gives the muffins a moist, tender, and airy crumb. Greek yogurt will also work.
Butter: I typically prefer butter to oil in my muffin recipes because it gives a richer flavor.

Get the full list of ingredients with measurements in the recipe card at the bottom of the post!

How to Make Whole Wheat Oatmeal Raisin Muffins

Stirring dry ingredients in a bowl with a wooden spoon.

Step 1. Preheat the oven to 350°F.

In a large mixing bowl, combine the flour, baking soda, baking powder, and sea salt.

Step 2. Stir in the oats, then add the melted butter, sugar, eggs, sour cream, vanilla extract, and milk. Mix until everything is fully combined.

Stirring raisins into whole wheat oatmeal raisin muffin batter.

Step 3. Fold in the raisins.

Oatmeal raisin muffin batter in a muffin tin.

Step 4. Scoop the batter into lined or greased muffin tins, filling each about 3/4 full.

Bake for 18–20 minutes, or until the tops are lightly golden and set.

An oatmeal raisin muffin cut in half with butter on it with more muffins on the side.

Tips + Notes

You can grease your muffin tins or use paper liners. I prefer to grease them with softened butter or coconut oil.
If you’re unsure about when the muffins are finished baking, you can check by inserting a toothpick into the center of a muffin. It should come out clean or with a few crumbs — if it’s coated in gummy or sticky batter, they need to bake longer.
Let your muffins cool for 10-15 minutes before removing them from the tins. This will help them keep their shape during the transfer.
Oatmeal raisin muffins are best served slightly warm with lots of butter!

Whole wheat oatmeal raisin muffins stacked into a pile on a blue towel.

Recipe FAQs

How do I store these muffins?

They will keep in a sealed container at room temperature for 3-4 days. I don’t recommend refrigerating muffins as it tends to dry them out.

Can I freeze them?

Yes! Muffins freeze very well and reheat easily. Store them in a freezer-safe, airtight container in the freezer for up to 6 months. You can reheat them in the microwave or toaster oven, or let them thaw at room temperature (it doesn’t take long at all!).

What can I use instead of raisins?

Any dried fruit would be great! Dried cranberries (craisins) or golden raisins would be the most similar. You could also substitute chocolate chips.

Can I make mini muffins?

Absolutely! However, I have not tested this recipe in mini muffin tins, so I don’t know the exact bake time. I would recommend checking them every couple of minutes, starting at or before 10 minutes.

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If you tried these Whole Wheat Oatmeal Raisin Muffins or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!