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Export 12 ingredients for grocery delivery
Preheat oven to 350°F. Place 30 cupcake liners in muffin tins.
Pour boiling water over oats and let stand 30 minutes.
Stir together flour, cinnamon, baking powder, baking soda, and salt.
In medium bowl, use a mixer to beat butter with sugars until fluffy.
Add eggs one at a time, beating after each addition.
Add vanilla and beat to combine.
Add flour mixture, oats, walnuts, coconut, and raisins. Mix until blended.
Spoon the batter into the paper-lined muffin cups.
Place a walnut half on each.
Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
Remove the muffins from the pans and serve warm or at room temperature.