Whole Wheat Oatmeal Raisin Muffins
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 raisins, they are nutritious and flavorful!
Servings: 12 muffins
Calories: 271kcal
Equipment
- Muffin tin greased or lined with muffin papers
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)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the flour, baking soda, baking powder, and sea salt.
- Stir in the oats.
- Add the melted butter, sugar, eggs, sour cream, vanilla extract, and milk. Mix until everything is fully combined.
- Fold in the raisins.
- 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.
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!