Caramelized Oatmeal Raisin Muffins Recipe -
Caramelized Oatmeal Raisin Muffins Recipe
  • READY IN 40 mins

Caramelized Oatmeal Raisin Muffins

Recipe by  

"Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  2. Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
  3. In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
  4. Bake in preheated oven for 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2004

This was a very good recipe. It reminded me somewhat of the allbran muffin recipe. Not too sweet. These are muffins with substance, oats and raisins, yum! I did double the cinnamon and allspice because I love those spices. I only cooked mine for twenty minutes and they came out perfect. I will make these again!

Most Helpful Critical Review
Sep 06, 2006

I really liked the idea of caramelizing the oats before adding them to the mix, but this recipe just didn't do it for me. They came out really dry and without as much flavor as I expected, even though I doubled the spices. They were edible warm and covered with apple butter, but it's going to take us a while to get rid of them all.


14 Ratings

Mar 01, 2008

Since my husband is a diabetic, I used Splenda Brown Sugar replacing the sugar according to Splenda directions. I used 2 TBS of wheat germ and skim milk to cut down on the fat a little. This is a knock-your-socks-off recipe!

Dec 22, 2006

with two 2/3 cup more flour, they become fluffy and more muffiney. the basic recipe is good, but comes out looking like flan, very jelly like.

Nov 05, 2003

Good flavor, slightly chewy, loaded with raisins. I doubled the amount of wheat germ and used skim milk in place of evaporated. Family loved them! Will definitely make again.

Nov 08, 2010

I own a bed and breakfast and these muffins passed the test of my picky guests. As a note, bake the muffins the night before, after cooling, wrap in plastic, or just cover with a plastic bag. The next morning they will be very moist almost like a cake. At that time, warm up and serve with butter. Yum, muffins they keep me in business.

Mar 06, 2006

I love the carmelized idea. These muffins were tastey with a nicely puffed and toasted top. I also substituted soy milk. They were however a tad on the dry side and I wanted them a little sweeter. Batch #2: I added 1/2 cup of sour cream and they came out a bit more moist. I also added an extra tablespoon of brown sugar. This recipe makes a great base for adding variety like bananna.

Apr 18, 2005

I really liked this! I put in one apple, cored and sliced. I just made sure I coated the apple with flour. I also ended up using 3 packages of instant oatmeal (I realized too late it was all I had) It turned out dense and very sweet. Oh, I also used 1 cup of vanilla soy milk instead of evaporated. Perfect for the breakfast on the go!


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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