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This Oatmeal Muffins Recipe combines heart-healthy ingredients like oats and olive oil into muffins that are just sweet enough, aromatic with vanilla, and have a tender crumb.

Oatmeal Golden Raisin Muffins with Cream Cheese Glaze

I make a ridiculous amount of muffins.

Muffins are the perfect thing to whip up when you want to use up a little bit of coconut milk. Or the last 1/4 cup of a few different kinds of nuts or dried fruit. Or if you have an apple or banana that is past its prime, and isn’t good for much else except baking.

I’ve found that it’s basically impossible to come up with a combo of flavors that doesn’t work when in muffin form. Plus, muffins make a convenient breakfast, snack, or plate of goodies to send off to work with your hubby (you know, for Friday-morning office snacking purposes).

Top View of Oatmeal Golden Raisin Muffins with Cream Cheese Glaze

I’ve come up with pretty fantastic recipes for things like Almond Joy Muffins, Double Strawberry Muffins, and Cinnamon Sugar Muffins. But because my muffins are usually based on whatever it is that I’m trying to use up, I usually don’t bother to write down the recipe. Which means I rarely make exactly the same kind of muffins twice. (Oops!)

But this Oatmeal Muffins Recipe had to be shared. They’re the best muffins to have come out of my kitchen in a very long time.

Oatmeal Muffins Recipe with Description

Oatmeal Muffins Recipe

These muffins have the perfect sweetness level; they’re sweet enough without being too sweet! They have little bursts of fruit thanks to golden raisins, and oats add a hint of nuttiness. And these muffins are aromatic with vanilla and mahlab.

Mahlab comes from a certain type of cherry pit and tastes like a cross between almonds and cherries. I think mahlab is a great addition to just about any recipe with cherries or almonds, and I’ve started adding it to other baked goods recipes too. It adds that inexplicably enticing sweet baked good aroma.

Cream cheese inside the muffin batter helps keep them moist, and it also makes a gorgeous glaze for drizzling on top. These are sweet enough without the glaze on top, so you can feel free to skip it. But look how pretty they are drizzled with glaze! 

Close Up Overhead View of Oatmeal Golden Raisin Muffins with Cream Cheese Glaze on Wooden Table

Healthy Muffins From Scratch

I wanted to keep these muffins heart-healthy.

They use a flax “egg” instead of regular egg, and light olive oil instead of butter.

This Oatmeal Muffins Recipe has a decent amount of heart-healthy oats, which gives these muffins a hearty, almost slightly chewy texture without making them too dense. They’re almost like an oatmeal cookie, but in fluffy muffin form.

Are Quick Oats the Same as Rolled Oats?

Quick oats are also called instant oats. They are not the same thing as rolled oats.

Instant oats or quick oats are more processed than rolled oats, and they cook up faster and mushier.

For this recipe, be sure to use rolled oats for the right texture!

Oatmeal Golden Raisin Muffins Cut in Half

More Muffin Recipes to Try:

Front View of Oatmeal Golden Raisin Muffins

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Oatmeal Muffins Recipe

Prep Time10 minutes
Cook Time20 minutes
Servings: 12 servings
This Oatmeal Muffins Recipe combines heart-healthy ingredients like oats and olive oil into muffins that are just sweet enough, aromatic with vanilla, and have a tender crumb.

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Ingredients
 

Muffins:

Glaze:

Instructions
 

  • Preheat the oven to 400F; line a muffin tray with paper liners.
  • Whisk together the ground flaxseed and warm water in a large bowl and let it sit until thickened, about 5 minutes. Beat in the oil, milk, cream cheese, sugar, and vanilla. Use a wooden spoon to stir in the flour, oats, baking powder, salt, and mahlab until combined, being careful not to over-mix. Fold in the raisins.
  • Spoon the batter into the lined muffin tray and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 20 minutes.
  • Cool completely on a wire rack before glazing.
  • Once the muffins are cool, whisk together all ingredients for the glaze. Drizzle the glaze on top and let it set before serving.

Notes

  • To keep this recipe vegan, use a vegan cream cheese alternative instead of regular cream cheese.

Nutrition

Serving: 1muffin | Calories: 273kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 200mg | Potassium: 257mg | Fiber: 3g | Sugar: 22g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Breakfast, Brunch
Cuisine: American
Keyword: Oatmeal Muffins, Oatmeal Muffins Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

Oatmeal Muffins Recipe Pin

This post was first published on An Edible Mosaic on February 18, 2015. I updated it with more information on May 4, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating




27 Comments

  1. Hi

    Instead of the cream cheese in the muffins can I use buttermilk or yogurt?

    1. Hi Sam, I haven’t tried these muffins with a substitution so I can’t say for sure, but the thing about using buttermilk or yogurt instead of the vegan cream cheese is that the acidity will change, which may effect the rise. You could try one of two things: 1) use yogurt instead of vegan cream cheese, add 1/8 teaspoon of baking soda, and reduce the baking powder to 2 1/2 teaspoons; or 2) use regular cream cheese instead of vegan cream cheese and keep everything else the same. Let me know how it goes if you give it a try!

  2. See, I feel like I’m on the opposite side of the spectrum where I RARELY make muffins. It’s a pity, for sure. These sound too good not to make though. And so wholesome too!

  3. Gerry @ Foodness Gracious says:

    Love these, totally up my alley!

  4. Nutmeg Nanny says:

    Muffins are the best! I don’t make them nearly enough but this must change. I have never heard of mahlab but I’m super intrigued now. It sounds lovely!

  5. The best way to start your day Faith!

  6. Laura (Tutti Dolci) says:

    These are the prettiest muffins and I love that cream cheese glaze!

  7. Marissa | Pinch and Swirl says:

    We make lots of muffins too – usually on the healthy side for a quick and easy breakfast. But I’ve been in a rut, making the same recipe over and over. We’ll definitely be trying your recipe!

  8. Cynthia/What A Girl Eats says:

    I can’t believe these are vegan! They look so delicious and they’re healthy too!

  9. Sylvie | Gourmande in the Kitchen says:

    Love the addition of the unexpected flavor of mahlab!

  10. Debi @ Life Currents says:

    Oh my these look so good. Perfect for breakfast! or for an afternoon snack with a big cup of coffee. Which reminds me, I’m hungry! Will need to make your recipe soon.

  11. Steph @ Steph in Thyme says:

    Yummy! I haven’t done too much vegan baking, but I definitely want to explore more. I love how you added the vegan cream cheese right in the batter, brilliant!

  12. Diane {Created by Diane} says:

    these muffins looks perfect and that cream cheese glaze puts them over the TOP!

  13. Lynn | The Road to Honey says:

    These muffins are truly pretty. You have me intrigued by this mahlab spice. I am a big fan of cherries and almonds so it sound right up my alley. Thanks for sharing. Pinned for future baking.

  14. Now this is one delicious way to start the day on the right foot!!!

  15. Ooh, these loo so amazing! Great way to start the day!

  16. Ashley (QLCC) says:

    These look amazing! Great job! :)

  17. Michelle@Healthiersteps says:

    Amazing looking muffins and I can’t believe that I don’t know what is mahlab. I have seen this ingredient once before! I have to go do a google search now.

  18. Kim - Liv Life says:

    Faith… you photos are always so lovely! And I’m intrigued with the go veggie cream cheese… we are a dairy-free family and my kids are missing cream cheese. Thanks!

  19. Melanie | Melanie Makes says:

    Love teh looks of these gorgeous muffins!

  20. These muffins look fantastic! I am loving that glaze!

  21. Stephanie says:

    Oh my. These look amazing!

  22. Alisa @ Go Dairy Free says:

    Those look divine! And I love that you used so much whole grain goodness!

  23. skip the icing? never! these sound so good – I need to find some mahlab!

  24. Kristen @ A Mind Full Mom says:

    These look so delicious! My kids love golden raisins, so I know they would flip for these muffins.

  25. These look totally delicious! And I love that they’re vegan. We are huge muffin people over here too! Kaylin can’t get enough of them

  26. These muffins look so tasty (and pretty!). I love that you used cream cheese in the muffin batter.

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