Chocolate Raisin Oatmeal Muffins Recipe - Allrecipes.com
Chocolate Raisin Oatmeal Muffins Recipe
  • READY IN 40 mins

Chocolate Raisin Oatmeal Muffins

Recipe by  

"Delightfully fruity chocolate muffins that are so quick and easy to make."

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Ingredients Edit and Save

Original recipe makes 10 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners. Sift together flour, baking powder and cocoa powder, set aside.
  2. In a large bowl, stir together the rolled oats, sugar and salt. Mix in the sifted ingredients and raisins. Add the milk, egg, and oil, mix until just blended. The batter will be lumpy. Spoon batter into the prepared muffin cups.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin cups to cool on a wire rack. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2009

Judging from the reviews, I knew this recipe needed a lot of tweaking. So here's what I did: I soaked the oats in the milk for about 30 minutes so the oats wouldn't absorb the liquid in the batter and make the muffins dry. I used 2 tb applesauce and 2 tb oil instead of the full 1/4 c to make them extra moist, and added 1/4 tsp cinnamon and 1/2 tsp vanilla extract. Once I mixed up the batter it was very stiff do I added 1/4 c water to it. These came out nice and moist with a slightly dense, chewy texture and light chocolate flavor which I liked a lot. If you want more chocolate flavor though, you should probably double the amount of cocoa powder and increase the sugar to maybe about 3/4 c. This was a really nice concept for a recipe.

 
Most Helpful Critical Review
Mar 28, 2003

i DID NOT CARE FOR THESE MUFFINS AT ALL

 

27 Ratings

Mar 03, 2003

These muffins were ok. I changed a few things and I think it made them better. I substituted butter for oil and I also added 1/4 cup of Brown Sugar. Also Cinnamon and Vanilla really gave them a kick.

 
Mar 28, 2003

They need more sugar but they are very good!

 
Mar 28, 2003

I found these muffins a bit dry. Would try shortening the cooking time next time.

 
Mar 21, 2012

After reading other reviews, I started out by putting the oats in 1/2c milk to soak while working on the first section of the recipe. Due to inattention, I forgot to subtract this 1/2c milk from the later milk added, and this turned out to be a good mistake. The muffins were about the right dampness. For the 1/2c oat-soaking, I used vanilla soy milk, then switched over to my roommate's regular milk. My main issue with the muffins is they seem to suffer from some sort of flavor personality disorder with the cocoa/raisins. Here is what I plan on doing next time: - throwing a few handfuls of chocolate chips in with the raisins. - soaking the oats in slightly more milk. - substituting in some apple sauce, as recommended in another review. I could see these being pretty successful chocolate-chocolate-chip-oatmeal muffins. I wouldn't bake them the same way next time.

 
Mar 28, 2003

These muffins were really yummy, and easy to make. Just the right amount of chocolate flavour. They sure don't last long, even with the double batch I made.

 
Feb 22, 2005

I was excited to find this recipe because my daughter wanted to make chocolate muffins and I wanted to make something "healthy" so I thought this would be a good compromise. I made the recipe before reading the reviews. I followed the recipe (though I beat the egg separately before adding in) and they came out moist, but still had a "dry" taste, like they needed more sugar and/or more cocoa. They weren't quite chocolately enough. Maybe vanilla would have helped, as someone mentioned. I'd like to try again, but I don't think my daugther will eat them.

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 224 mg
  • 9%

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

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