Buttermilk Oatmeal Muffins Recipe
Buttermilk Oatmeal Muffins Recipe photo by Taste of Home

Buttermilk Oatmeal Muffins Recipe

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4.5 9 12
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These delicious muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. —Robert Luebke, Appleton, Wisconsin
TOTAL TIME: Prep: 10 min. + soaking Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + soaking Bake: 20 min.
MAKES: 8 servings


  • 1 cup quick-cooking oats
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Nutritional Facts

1 each: 229 calories, 9g fat (1g saturated fat), 28mg cholesterol, 322mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 5g protein


  1. In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: about 8 muffins.
Originally published as Buttermilk Oatmeal Muffins in Reminisce September/October 1995, p47

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Reviewed Oct. 21, 2015

"It seems to me there is too much buttermilk in these muffins relative to the amount of flour. I have a very similar recipe that uses 1/2 cup buttermilk but is otherwise the same. I would also add some spicing to make these more interesting. Cinnamon, nutmeg and some walnuts perhaps too. My recipe also has a teaspoon of jam on top of each muffin which is added before baking."

Reviewed Feb. 24, 2015

"These were not sweet at all - but I actually liked that."

Reviewed Nov. 25, 2014

"I made a batch of these for my husband. He declared them moist and very tasty. They freeze well."

Reviewed Nov. 13, 2014

"These were soooooooo good! I added nutmeg and vanilla for a delicious taste. I'm excited to try these using egg nog instead of buttermilk."

Reviewed Jun. 18, 2014

"I just made these with my toddler for breakfast. I blended all of the suggestions in the comments, swapped 1/4 c ap flour for whole wheat flour, replaced the oil with applesauce,added chia seeds, added a bit of vanilla to the wet ingredients, added cinnamon and nutmeg to the dry ingredients,and topped each muffin with a little raw sugar, oats and cinnamon mixed. Delicious! I'm sure they would have been just as good following the recipe as is, I just figured I would make them as 'healthy' as possible since my son was helping me. This recipe is a keeper, I'm sure you could add anything you want to these; nuts,berries,pumpkin puree, even chocolate chips! The sky is the limit! Thanks for sharing!"

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