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Caramelized Oatmeal Raisin Muffins

Rated as 3.65 out of 5 Stars

"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

40 m servings 256
Original recipe yields 12 servings (12 muffins)

Directions

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  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.

Nutrition Facts


Per Serving: 256 calories; 6.6 46.2 5.2 32 181 Full nutrition

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Reviews

Read all reviews 15
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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 i...

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 ...

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.

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.

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. ...

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 swe...

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 ...

These are very good dense muffins, sure to fill you up! I wasn't about to open a can of evaporated milk to just use the one cup so I just grabbed the regular milk out of the fridge.Despite the f...