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Buttermilk Oatmeal Muffins

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
  • Total Time
    Prep: 10 min. + soaking Bake: 20 min.
  • Makes
    about 8 muffins

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° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 229 calories, 9g fat (1g saturated fat), 28mg cholesterol, 322mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.

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Reviews

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Average Rating:
  • SierraL
    Apr 19, 2020

    Great texture and flavor! Only change was adding 1/2 tsp. of vanilla (which I would recommend). I got 9 muffins from the recipe.These are some of the best oatmeal muffins that I've ever made and will be making them again for sure!

  • sgronholz
    Jan 15, 2020

    These muffins are delicious! I added a little cinnamon and some chopped, chocolate-covered raisins to the batter, and sprinkled the tops with cinnamon-sugar...so good! I'll definitely be making them again!

  • Diana
    Feb 16, 2019

    These are wonderful muffins, quick and easy. I added cinnamon and vanilla, and threw in some blueberries I needed to use up. Moist and flavourful

  • Amy
    Nov 27, 2018

    These are the breakfast muffin I've been dreaming of. So simple, yet so delicious! I have a few suggestions, however. First, I added 1 tsp. of vanilla and 1/2 tsp. of almond extract to add some dimension. Also, I sprinkled the tops with turbinado sugar before baking. These are even awesome the next day--toast them up and slather with butter. So so good.

  • Laura
    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!

  • misscoffeepot
    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

  • Mimmi12
    Oct 21, 2015

    No comment left

  • abrandau
    Feb 24, 2015

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

  • NanZim
    Nov 25, 2014

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

  • dccookin
    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.