Oatmeal Raisin Muffins with Cinnamon Crumble

Oatmeal Raisin Muffins

I have a really hard time showing up somewhere without bringing something. Generally, I like to bring something consumable and my go-to is some fun olive oil. When I went to bed Saturday night, my go-to sounded like a fine idea. But when I woke up Sunday morning my mind changed. Some good friends had offered to take us up to Napa for a day of wine tasting at their friend’s winery…. Mondays can be hard in general but the only thing harder than a normal Monday is a Monday after a day of wine tasting! So on Sunday morning my inner voice was screaming “You MUST bake something!” Luckily, I came across this great and super easy recipe and had all the ingredients on hand so I baked the muffins in no time and I think everyone was a little happier Monday morning as a result of it :). This recipe is easily made vegan as it calls for olive oil in place of butter and I don’t even have regular milk in the house so just used almond milk instead! By the way, if you are ever in the Napa Valley you have got to check out Fontanella Family Winery – they are such kind and generous people with amazing wines!

Oatmeal Raisin Muffins with Cinnamon Crumble
Cook time
Total time
Serves: 12 muffins
  • Muffins
  • 1 cup all-purpose flour (or sub for any variation of gluten free flour)
  • ¼ cup brown sugar
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • ½ tsp cinnamon
  • 1 cup old-fashioned oats
  • ½ cup raisins
  • ¼ cup olive oil
  • Egg replacer (or 1 egg, beaten)
  • 1 cup almond milk (or regular milk)
  • Cinnamon Topping
  • 2 Tbsp brown sugar
  • 2 Tbsp flour
  • 1 tsp cinnamon
  • 1 Tbsp olive oil
  1. Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.
  2. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
  3. In a large measuring cup, whisk the olive oil with the egg replacer/egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups ⅔ full with the batter.
  4. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.
  5. Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.

Serving Suggestion: Serve with preserves of your choice. You can also use cranberries in place of raisins.

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