Bake a batch of these oatmeal raisin cake mix muffins and see if your family doesn’t eat them in record time. Don’t like raisins? Try mini chocolate chips or craisins instead!
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This is my first batch of oatmeal raisin cake mix muffins and I’m totally sold. I’ve baked muffins from scratch and while I always find them delicious, they can be a bit tedious.
Using a cake mix is a genius step to cut down on a bit of the prep work. And a yellow cake mix (Betty Crocker yellow cake mix is only $1 on Amazon!) gives these oatmeal raisin muffins a little added sweetness, which is something I always like in a breakfast muffin.
These cake mix muffins aren’t as dense as other recipes I’ve made, so be gentle or they’ll crumble to pieces. Of course that sort of crumbly action never bothered me; I have no problem slathering butter all over the crumbs to make them easier to eat.
I swear by a large dough scoop when making muffins because it usually fills the muffin cups exactly 2/3 full (perfect for most muffins and cupcakes). For this recipe, you’ll want to add an additional 2 tablespoons of batter per cup so they’re 3/4 full. If you’re not a fan of raisins, try substituting some mini chocolate chips, dried cranberries, or maybe even a combination of both! You could always leave out those add-ins altogether if you’re looking for a basic oatmeal spice cake mix muffin. Muffins are really just a vehicle for getting all that melty butter into your mouth.
Bake a batch of these oatmeal raisin cake mix muffins and see if your family doesn't eat them in record time. Don't like raisins? Try mini chocolate chips or craisins instead!
- 15.25 oz yellow cake mix (1 box)
- 1 1/3 cup water
- 1/3 cup canola oil
- 2 large eggs
- 2 cups quick-cook oats
- 1 1/2 tsp cinnamon
- 1 cup raisins
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Line muffin pan with paper baking cups.
Mix cake mix, water, oil, eggs, oats, and cinnamon in a large bowl until thoroughly combined. Beat on medium speed for 1 minute. Fold in raisins and walnuts.
Pour batter into muffin cups filling 3/4 full. (A large dough scoop is perfect for this!) Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.