These soft, fluffy Orange Oatmeal Raisin Muffins are easy to make, and turn out moist and delicious every time. Made with real orange juice and quick oats, they’re nutritious for breakfast, snack or in the lunch box.
Today, I’m sharing my favourite homemade muffin recipe. I’ve been making these orange oatmeal raisin muffins for 30 years and eating them all my life. My family and my daycare kids love them, and they’re my favourite to serve for breakfast when we have overnight guests.
I can’t even tell you how good these muffins smell when they’re baking. The sweet orange scent is divine. They’re amazing right out of the oven – so soft and fluffy, but they’re equally wonderful once they’ve cooled, for breakfast, snack, or in the lunch box.
You’ll also love our Easy Morning Glory Muffins, Blueberry Oat Muffins and Buttermilk Rhubarb Muffins.
Let’s get right to it, shall we?
Orange Oatmeal Raisin Muffins Recipe
(Makes 16 muffins)
Ingredients:
- 1 c. Quick Oats
- 1/2 cup orange juice (from the jug – not fresh-squeezed)
- 1/2 cup boiling water
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup raisins
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Mix the the oatmeal, orange juice and boiling water in a small bowl, and let sit 15 minutes.
While those ingredients rest:
With your electric beaters, ream the butter and sugars together.
Beat in the the eggs and vanilla, and stir in the raisins.
Add the oatmeal mixture and stir until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. Stir well.
Add the dry ingredients to the wet, and fold gently until everything is just moistened.
Do not over stir!
The secret to a light, fluffy muffin is to mix the wet and dry ingredients gently until the dry ingredients are just moistened. Unlike cake batter, which you beat until smooth, muffin batter should be a little lumpy. If you over beat it, your muffins will be tough.
Spoon your batter into a muffin tin, filling 3/4 full.
I always use paper liners when I’m making muffins. Feel free to grease your tin if you’d rather not use liners. I personally hate scrubbing a muffin tin, so I always use liners. I LOVE these non-stick parchment paper muffin liners. (affiliate link)
They truly are NON-STICK.
The muffins practically fall out of them. I love that ’cause there’s nothing worse than half of your muffin sticking to the liner when you peel it off, know what I mean?
Bake your muffins at 350º F for 20 minutes.
Oven temps may vary, so be sure to do the toothpick test before removing them from the oven.
Mmm-Mmmmm! Enjoy!
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Orange Oatmeal Raisin Muffins
Ingredients
- 1 c Quick Oats
- 1/2 cup orange juice (from the jug, not fresh-squeezed)
- 1/2 cup boiling water
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup raisins
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- In a small bowl, mix oatmeal, boiling water, orange juice, and let sit 15 minutes.
- In a large bowl, cream butter and sugars.
- Beat in eggs and vanilla.
- Stir in raisins
- Stir in the oatmeal mixture, mixing well.
- In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir well.
- Add dry ingredients to the wet ingredients, and fold togeter until everything is just moist.
- Spoon into muffin tin, filling 3/4 full.
- Bake at 350ºF for 20 minutes or until knife/toothpick comes out clean
Nutrition
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
the Jilb
These sound really yummy!
Becca Hines
Any advise for making these gluten free?
Jackie Currie
I’m afraid we’re not a gluten-free household, Becca, so I’m not really sure. I would think using gluten-free flour would be fine. A quick Google search shows results saying that Quaker claims that their oats are gluten-free. I would recommend you do some googling yourself to make sure though.
Heather
I have made these gluten-free before. Just use the exact same amount of a regular gluten-free AP flour substitute and they turn out the same.
Big Al
Great recipe. Found that if you leave the batter in the tins for about 15 minutes before you put them in the oven, you get larger muffin tops. Also cook for the first 10 minutes at 400 then drop temp to 350, it also increases the size of the tops. Yes, I like big muffin tops. Who doesn’t? A nice glass of wine also helps while your waiting for them to cook. Cheers!!