Oatmeal Raisin Chocolate Chip Muffins are a fresh and tasty snack that is moist with delicious flavors baked in. These muffins are perfect as an on the go snack. Best served fresh from the oven these muffins keep well if stored properly. Serve with a glass of milk, coffee or tea and enjoy the reward of a delightful fresh homemade muffin. My family really enjoys this recipe and I recommend you try this at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have a batch of these filling muffins on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I love these muffins with my morning coffee but my family eats them all day long until the last one is gone. Thanks for visiting and see you again soon.
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Preheat the oven to 400°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: add brown sugar, eggs, milk, oil, vanilla extract and mix well.
Once the mixture is uniform: add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer.
Add the oats while continuing to mix until all ingredients are well combined.
Add ½ cup raisins & ½ cup chocolate chips. Use a spatula to fold the batter.
Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).
Place the other ¼ cup raisins on top of the muffin batter in the tin. Optional: sprinkle sugar or oats on top of the batter.
Bake for 18-20 minutes or until golden brown.
Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Serve & enjoy! Can be kept up to a week.
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Oatmeal Raisin Chocolate Chip Muffins
Ingredients
- 1 ½ cups rolled oats or quick oats
- 1 cup all-purpose flour
- 1 cup fat free, low fat or whole milk
- ¾ cup (divided) raisins
- ½ cup semi-sweet chocolate chips
- ½ cup brown sugar
- ⅓ cup vegetable or canola oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground cinnamon
- 2 large eggs room temperature
Instructions
- Preheat the oven to 400°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- In a large bowl: add brown sugar, eggs, milk, oil, vanilla extract and mix well.
- Once the mixture is uniform: add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer. Add the oats while continuing to mix until all ingredients are well combined.
- Add ½ cup raisins & ½ cup chocolate chips. Use a spatula to fold the batter.
- Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Place the other ¼ cup raisins on top of the muffin batter in the tin. Optional: sprinkle sugar or oats on top of the batter.
- Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Serve & enjoy! Can be kept up to a week.
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