Name: Oatmeal Raisin Cake Mix Muffins (Quick & Easy Snack Idea!)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1 box yellow cake mix, any brand works perfectly; 2 eggs, large, room temperature for better mixing; ⅓ cup vegetable oil, canola or another neutral oil; 1⅓ cups water, room temperature; 2 cups quick oats, old-fashioned rolled oats also work well; 2 teaspoons ground cinnamon, or adjust to your taste preference; 1 cup raisins, dried cranberries or chopped dried apricots as alternatives; ½ cup chopped walnuts, pecans or almonds if you prefer; Optional toppings, extra cinnamon sugar, vanilla glaze drizzle, or coarse sugar

Description

These Oatmeal Raisin Cake Mix Muffins feature a tender, moist crumb loaded with hearty quick oats, sweet raisins, crunchy walnuts, and warm cinnamon spice. Perfect for busy weekday mornings, lunch boxes, or as a quick afternoon snack that comes together in under an hour.

Ingredients

1 box yellow cake mix, any brand works perfectly
2 eggs, large, room temperature for better mixing
⅓ cup vegetable oil, canola or another neutral oil
1⅓ cups water, room temperature
2 cups quick oats, old-fashioned rolled oats also work well
2 teaspoons ground cinnamon, or adjust to your taste preference
1 cup raisins, dried cranberries or chopped dried apricots as alternatives
½ cup chopped walnuts, pecans or almonds if you prefer
Optional toppings, extra cinnamon sugar, vanilla glaze drizzle, or coarse sugar

Instructions

Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, and water until well blended, about 1 minute.
Add the Cake Mix: Pour the yellow cake mix into the wet ingredients and stir until just combined, about 30 seconds; don't overmix.
Fold in the Oats and Spices: Gently fold in the quick oats and ground cinnamon until evenly distributed throughout the batter, about 1 minute.
Add Raisins and Nuts: Fold in the raisins and chopped walnuts until everything is evenly mixed.
Prepare the Pan: Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners or lightly grease each cup; this recipe yields approximately 18 muffins, so you may need two tins.
Fill the Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Optional Topping: If desired, sprinkle a pinch of cinnamon sugar or reserved raisins and walnuts on top of each muffin.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely, about 15 minutes.

Prep Time: 15 minutes
Cook Time: 22 minutes