Oatmeal Raisin Breakfast Muffins with Streusel

Start your morning on a wholesome, comforting note with these delicious Oatmeal Raisin Breakfast Muffins with Streusel. Baked to golden perfection and crowned with a buttery, crunchy streusel topping, these muffins blend the hearty goodness of oats and plump raisins with a sweet, crumbly finish that’s impossible to resist. Whether you’re preparing for a busy weekday breakfast or enjoying a lazy weekend brunch, these muffins offer the perfect balance of nutrition and indulgence.

The History

Oatmeal-based baked goods have long been staples in kitchens across Europe and North America, particularly where oats are abundant—regions like Scotland, Ireland, and the northern United States. Historically, oats were valued not just for their availability but also for their satiating properties, making them ideal for laborers and farmers needing sustained energy. The inclusion of raisins in oat-based recipes dates back centuries, with dried fruits being used as natural sweeteners before refined sugar became widely accessible.

The concept of the modern breakfast muffin evolved during the 19th century as American home bakers experimented with quick breads using baking powder instead of yeast. By the mid-20th century, muffins had become popularized in diners and bakeries across the U.S., often served warm with butter. The addition of streusel—a German word meaning “something scattered”—originated from Central European baking traditions, where crumb toppings made of flour, butter, and sugar were sprinkled over cakes and coffee breads. Combining oatmeal, raisins, and streusel into one muffin is a relatively modern innovation, reflecting the fusion of old-world ingredients and contemporary American baking trends.

Ingredients Breakdown

Dry Ingredients:
• Rolled oats – provide fiber, texture, and a nutty flavor.
• All-purpose flour – gives structure and rise.
• Brown sugar – adds moisture and a caramel-like sweetness.
• Baking powder & baking soda – leavening agents for fluffiness.
• Cinnamon – enhances warmth and complements the raisins.
• Salt – balances sweetness and enhances overall flavor.

Wet Ingredients:
• Eggs – bind the batter and contribute to texture.
• Milk – adds moisture; can be substituted with almond, oat, or soy milk.
• Vegetable oil or melted butter – enriches the crumb and keeps it tender.
• Vanilla extract – deepens the flavor profile.

Add-ins:
• Raisins – plump, chewy, and naturally sweet; can be soaked in warm water first to enhance juiciness.
• Optional: chopped walnuts or pecans for added crunch.

Streusel Topping:
• Cold butter – key for creating flaky, crumbly texture.
• Flour – base for the crumble.
• Brown sugar – caramel notes and stickiness.
• Cinnamon – pairs beautifully with oats and raisins.
• Optional: a pinch of nutmeg or a tablespoon of oats for extra texture.

Step-by-Step Recipe

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
Prepare the streusel topping: In a small bowl, combine 1/3 cup all-purpose flour, 1/3 cup packed brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Cut in 3 tablespoons cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 2 tablespoons of old-fashioned oats if desired. Set aside.
Mix dry ingredients: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup old-fashioned oats, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Combine wet ingredients: In a separate bowl, whisk 2 large eggs, 1 cup milk, 1/3 cup vegetable oil (or melted butter), and 1 teaspoon vanilla extract until smooth and well blended.
Soak the raisins (optional): Place 3/4 cup raisins in a bowl and cover with hot water. Let sit for 10 minutes, then drain and pat dry. This step prevents the raisins from absorbing moisture from the batter and ensures they stay juicy.
Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix—this helps keep the muffins tender. Fold in the drained raisins (and nuts, if using).
Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Add streusel topping: Sprinkle a generous amount of the streusel mixture over each muffin, pressing down slightly so it adheres.
Bake: Place in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.

Tips

Do not overmix the batter. Overmixing develops gluten, which leads to tough, dense muffins. Mix until no dry streaks remain, then stop.
Use room temperature eggs and milk. This helps create a smoother batter and even texture.
Chill the streusel before baking (optional) for 10–15 minutes to help it hold its shape and create a more defined crumb.
Fill muffin cups consistently using an ice cream scoop for even baking and professional appearance.
Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
Store cooled muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Reheat frozen muffins by thawing at room temperature or warming in the microwave for 20–30 seconds.

Variations and Customizations

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.
Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), use plant-based milk, and substitute butter in the streusel with cold coconut oil or vegan butter.
Lower Sugar: Reduce brown sugar in the batter to 1/4 cup and use a sugar substitute like monk fruit or erythritol. You can also skip the streusel for a simpler top.
Fruit Variations: Swap raisins for dried cranberries, chopped dates, dried cherries, or diced apples.
Nut-Free: Omit nuts and ensure all other ingredients are processed in nut-free facilities if allergies are a concern.
Protein Boost: Add 1/4 cup unflavored or vanilla protein powder to the dry ingredients and adjust milk as needed for consistency.
Savory Twist: Reduce sugar, omit raisins, add shredded cheddar, diced ham, and green onions for a savory oatmeal muffin.
Mini Muffins: Bake in a mini muffin tin for 10–12 minutes—perfect for kids’ snacks or party treats.

Health Considerations and Nutritional Value

Oatmeal Raisin Breakfast Muffins with Streusel are more than just tasty—they can be part of a balanced diet when enjoyed mindfully. Here’s a nutritional breakdown per muffin (approximate, based on standard recipe):

Calories: ~280–320 kcal
Carbohydrates: 45–50g (including natural sugars from raisins and added sugars)
Fiber: 3–4g (thanks to oats and raisins)
Protein: 5–6g
Fat: 10–12g (mostly from oil/butter; choose heart-healthy oils like avocado or olive oil to improve fat profile)
Sodium: ~200–250mg

Health Benefits:
• Oats are rich in beta-glucan, a soluble fiber known to support heart health and stabilize blood sugar levels.
• Raisins provide antioxidants, potassium, and iron, contributing to energy and muscle function.
• Eggs and milk add high-quality protein and essential vitamins like B12 and D.
• Cinnamon has anti-inflammatory properties and may help regulate blood glucose.

Considerations:
• The streusel topping increases sugar and saturated fat content. For a lighter version, reduce the streusel or use a sprinkle of cinnamon-sugar instead.
• Portion control matters—these are satisfying but calorie-dense. Pair with Greek yogurt or a boiled egg for a more balanced meal.
• Individuals managing diabetes should monitor portion size and consider reducing added sugars or using low-glycemic substitutes.

Ingredients

For the Muffins:
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats (not instant)
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/3 cup vegetable oil or melted unsalted butter
• 1 teaspoon pure vanilla extract
• 3/4 cup raisins (soaked optional)
• Optional: 1/2 cup chopped walnuts or pecans

For the Streusel Topping:
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 3 tablespoons cold unsalted butter, cubed
• Optional: 2 tablespoons old-fashioned oats

Directions

Preheat oven to 375°F (190°C). Prepare muffin tin with liners or non-stick spray.
To make streusel, combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut in cold butter until crumbly. Stir in oats if using. Refrigerate while preparing batter.
In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk eggs, milk, oil (or melted butter), and vanilla until smooth.
If soaking raisins: place in hot water for 10 minutes, drain, and pat dry.
Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
Fold in raisins (and nuts, if using).
Divide batter evenly into 12 muffin cups (about 3/4 full).
Sprinkle streusel generously over each muffin, pressing lightly to adhere.
Bake for 18–22 minutes, until golden and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

FAQ

Can I make these muffins ahead of time?
Yes! These muffins store well. Keep in an airtight container at room temperature for 3–4 days, refrigerate for up to a week, or freeze for up to 3 months.

Why are my muffins dry?
Overbaking or overmixing the batter are common causes. Measure ingredients accurately, avoid over-stirring, and check for doneness a few minutes early.

Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats give better texture and chew. Quick oats will result in a softer, less robust crumb.

Can I skip the streusel?
Absolutely. The muffins are still delicious without it. For a lighter option, sprinkle with cinnamon-sugar or a drizzle of glaze after baking.

Are these muffins healthy?
They include nutritious ingredients like oats and raisins, but the added sugar and fat (especially in streusel) mean they’re best enjoyed in moderation as part of a balanced diet.

Can I use honey or maple syrup instead of brown sugar?
Yes, but liquids will change the batter consistency. Replace sugar with equal parts syrup and reduce milk by 1–2 tablespoons to compensate.

How do I prevent raisins from sinking?
Toss raisins in 1 tablespoon of flour before folding into the batter. This helps suspend them evenly.

Can I double the recipe?
Yes, this recipe scales well. Just ensure your mixer can handle the volume and adjust baking time slightly if needed.

Summary

Indulge in warm, wholesome Oatmeal Raisin Breakfast Muffins topped with a buttery cinnamon streusel—perfect for cozy mornings and on-the-go fuel. Packed with fiber-rich oats and sweet plump raisins, these muffins bring comfort and nutrition together in every bite.

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Oatmeal Raisin Breakfast Muffins with Streusel