Morning glory muffins

Total Time
32 min
10 min
22 min
Raisins, cinnamon, and old-fashioned oats combine in this hearty, healthy muffin that’s ready to bake in 10 minutes. Soaking the raisins plumps them up, making their sweetness more noticeable when you bite in. They soften in minutes. You can do this same technique with other dried fruit when using them in baked goods. Be sure to use old-fashioned rolled oats in this recipe. Steel-cut Irish oats require more moisture to soften, and instant oats would give the muffins a pasty texture. If you’d like to add a little crunch, you can fold chopped walnuts or pecans into the batter or simply sprinkle them on top before you bake.



1 cup(s)

Hot water

cup(s), boiling

All-purpose flour

1¾ cup(s)

Uncooked rolled oats

1¼ cup(s), old-fashioned


¼ cup(s)

Baking powder

2½ tsp

Ground cinnamon

1 tsp

Table salt

½ tsp


2 large egg(s)

1% low-fat buttermilk

1 cup(s), low-fat

Packed brown sugar

¾ cup(s)

Unsalted butter

3 Tbsp


  1. Preheat the oven to 375°F. Spray an 18-cup muffin tin with nonstick spray. In a small bowl, combine the raisins and boiling water.
  2. In a medium bowl, whisk the flour, oats, granulated sugar, baking powder, cinnamon, and salt. In a large bowl, whisk the eggs until frothy; whisk in the buttermilk, brown sugar, and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir to just blend (do not overmix).
  3. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted into the center of a muffin comes out clean, 20–22 minutes. Remove from the pan and cool on wire racks.