Buttermilk Oatmeal Muffins Recipe

4.5 10 14
Buttermilk Oatmeal Muffins Recipe
Buttermilk Oatmeal Muffins Recipe photo by Taste of Home
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Buttermilk Oatmeal Muffins Recipe

Read Reviews
4.5 10 14
Publisher Photo
These delicious buttermilk 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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + soaking Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + soaking Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

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  • 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
  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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Reviews forButtermilk Oatmeal Muffins

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Laura User ID: 9456494 287236
Reviewed Apr. 28, 2018

"This is the best oatmeal muffin recipe I've tried! I love oatmeal, but sometimes I just want a muffin, ya know? I've tried multiple recipes, but they've all been so dry. I don't know if it's the amount of buttermilk, or what, but these were so moist and delicious! I confess, I did add 1/3 cup of raisins and 1 tablespoon of vanilla protein powder, but I figured since some had said they were not overly sweet, they could take the additions--I loved them so much I made a second batch right away--this time replacing 1/3 cup of the flour with cocoa powder and adding chocolate chips (figure I'll have a better chance of my kids eating them). They're in the oven now, so we'll see, but I have high hopes. Thank you for such a good recipe!"

MY REVIEW
misscoffeepot User ID: 7519492 285348
Reviewed Mar. 20, 2018

"Once again, someone left a medicore recipe, without even making it. I am here to say these are excellent!! Certainly a keeper. I confess, I did not have quick oats, so I soaked old fashioned oats a few min longer. I got 11 big muffins. Not too sweet, wondereful hot from the oven. You could add a small bit of chopped dates or raisens. They were light airy texture. I will be making more"

MY REVIEW
abrandau User ID: 6360618 221272
Reviewed Feb. 24, 2015

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

MY REVIEW
NanZim User ID: 3929200 39601
Reviewed Nov. 25, 2014

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

MY REVIEW
dccookin User ID: 7162688 70105
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."

MY REVIEW
stephya1 User ID: 7853885 37331
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!"

MY REVIEW
polentz User ID: 7312317 15087
Reviewed Jun. 22, 2013

"Yummm! ATTEMPTING to be health, I substituted applesauce for the oil and added some chia seeds to the batter at the very end. they turned out great! :)"

MY REVIEW
christyberry User ID: 5561051 39600
Reviewed Sep. 5, 2012

"These are very good muffins. I add vanilla to the batter and cinnamon and nutmeg to the dry ingredients. I think that the nutmeg is incredible in these. They are not too sweet, just perfect. My daughter really likes these and she doesn't often eat muffins. Thanks!"

MY REVIEW
dedaniel User ID: 4306322 30991
Reviewed Mar. 20, 2010

"Excellent, yummy recipe. I added a few dried oats and raw sugar to tops before putting in the oven. They're great."

MY REVIEW
penni1970 User ID: 985706 16633
Reviewed Feb. 16, 2008

"I've made these several times & the kids like them as much as the adults."

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