Vanilla Oat Raisin Muffins

Soft oat and raisin muffins, lifted with a touch of vanilla and cinnamon.

A simple batter, a soft heart and just enough raisins for an easy breakfast or afternoon snack.

Ingredients

Base

  • 140 g whole wheat flour
  • 120 g rolled oats
  • 75 g light brown sugar
  • 2 tsp baking powder
  • 1 egg
  • 18 cl milk
  • 6 cl neutral oil
  • 90 g raisins
  • 1 Bourbon vanilla bean
  • 0.5 tsp Madagascar cinnamon

Finish

  • 1 tbsp Bourbon vanilla sugar

Preparation

  1. Assemble dry and wet separately (5 min)
    Mix the flour, oats, sugar, baking powder and cinnamon on one side. Whisk the egg, milk, oil and vanilla seeds on the other.
  2. Form a short batter (4 min)
    Bring the two mixtures together without overworking them, then fold in the raisins to keep a light crumb.
  3. Bake until the edges are golden (20 min)
    Divide into buttered molds, dust lightly with vanilla sugar and bake until clearly colored.
  4. Let settle before serving (10 min)
    Let cool on a rack to keep clean edges and a soft texture.

Flavor profile

The oats give the base, the raisins bring roundness and the vanilla keeps the aromatic line.

Mistakes to avoid

Do not overmix the batter, or the muffins will become dense.

Storage

They hold up well for 24 hours in a container, then can be warmed very lightly.

Tips

  • Oats: Oats absorb liquid quickly, do not let the batter wait too long before baking.
  • Raisins: You can plump the raisins in a little warm water for a softer texture.

Recommended Vanille Désiré products

The bean gives the signature, the cinnamon supports the oats and the vanilla sugar allows a short finish straight out of the oven.

FAQ

Can the raisins be replaced?
Yes, with diced apple or a little pear, keeping a discreet filling.
Can they be made without cinnamon?
Yes, but it helps here to extend the vanilla and the oats.

Sources