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Buttermilk Oatmeal Muffins Recipe

Buttermilk Oatmeal Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Buttermilk Oatmeal Muffins

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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!"

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! :)"

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!"

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."

Reviewed Feb. 16, 2008

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

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