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Home » Recipe Index » Bread- Muffins and Scones » Buttermilk Oatmeal Muffins Recipe

Buttermilk Oatmeal Muffins Recipe

April 14, 2020 by Kara Cook 14 Comments

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buttermilk oatmeal muffins recipe collage
brown sugar oatmeal muffins pinterest pin

Oatmeal Muffins – brown sugar gives these hearty muffins great flavor, and buttermilk makes them soft and tender! Perfect plain, or with butter and jam.

I love muffins. You may have figured that out seeing as how I have already posted over two dozen recipes for muffins!  They are the perfect portable breakfast, and there are so many tasty varieties.

oatmeal muffins title photo

A VERSATILE MUFFIN RECIPE

I try to make my muffins healthier by loading them with dried fruit or nuts. Blueberries and craisins are my favorite. My kids however, sometimes just want plain muffins. On those days I make either my whole wheat muffins, or this recipe for oatmeal muffins. They eat them just about as fast as I can pull them out of the oven!

These muffins are healthy and hearty thanks to the oats. But the addition of the buttermilk makes them nice and tender. Brown sugar add a perfect amount of sweetness.

Since my husband and I like dates or craisins in ours, sometimes I will spoon half of the batter into muffin cups, then stir the dried fruit into the remaining batter. Then everyone is happy. 🙂

They also freeze really well, which is great for busy school mornings when there isn’t even time for cereal and you have to toss breakfast at your kids as they run out the door. Who decided that buses should come at 7 am anyway?

oatmeal muffin with a bite taken out of it

 

HOW TO MAKE OATMEAL MUFFINS:

(To skip my tips and just see the full recipe card, simply scroll to the bottom of the post.)

Ingredients needed:

  • oats (Either old fashioned or quick oats will work for these muffins.)
  • buttermilk (Fresh is best, but you can make your own soured milk. Add a tablespoon of lemon juice or vinegar to a liquid measuring cup, and fill to one cup with milk.)
  • egg
  • vanilla extract
  • brown sugar
  • oil (I used vegetable oil, but any oil that is liquid at room temperature will work.)
  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • dried fruit (optional)

INSTRUCTIONS:

PREP WORK: Spray a muffin tin with non stick cooking spray.

SOFTEN OATS: Stir together oats and buttermilk in a large mixing bowl. Let sit for 15 minutes or until oats are soft. Preheat oven to 350 degrees.

oats and buttermilk for muffins

 

WET INGREDIENTS: Add egg, vanilla, brown sugar, and oil to the oat mixture. Whisk till smooth.

DRY INGREDIENTS: Pour flour into the wet ingredients. Make a small well in the pile of flour and spoon the baking powder, baking soda, and salt into the well. Gently stir them into the flour, then stir the whole mixture till just combined.

If desired, stir in about a half cup of dried fruit and/or nuts. We like Craisins or dates and chopped pecans.

adding dry ingredients to muffins

 

BAKE: Spoon batter into well greased muffin cups. If desired, sprinkle the tops of the muffins with oats. Bake at 350 degrees for 15-18 minutes. Let cool in pan for about 5 minutes, then remove to wire racks.

SERVE: We like them best served warm. They are extra tasty with butter and jam, or honey butter. Of course if you use dried fruit and nuts, they are great all alone.

buttermilk oat muffin on a piece of waxed paper

 

VARIATIONS:

  • As I mentioned above, we like to add dried fruit to our muffins. Craisins and dates are tasty, but you can try your favorite.
  • Chopped nuts add a nice crunch to the muffins; we like pecans.
  • For an extra indulgent muffin, toss some chocolate chips into the batter.
  • To spice things up, stir a teaspoon of cinnamon in with the dry ingredients. Or use pumpkin pie spice, or your favorite spice.
  • Instead of sprinkling oats on top of the muffins, sprinkle them with coarse sugar instead. 

buttermilk oat muffins recipe collage

MORE TASTY RECIPES WITH OATS

  • Toasted Oatmeal Chocolate Chip Muffins
  • Oatmeal Scotchies
  • Chocolate Caramel Oat Bars
  • Oatmeal Waffles

DELICIOUS MUFFIN RECIPES:

  • Blueberry Muffins with Sour Cream
  • Almond Muffins with Apples
  • Donut Muffins
  • Sour Cream Banana Muffins
  • Chocolate Chip Strawberry Muffins
  • Whole Wheat Muffins

BUTTERMILK OATMEAL MUFFINS RECIPE

Yield: 10 muffins

Oatmeal Muffins

muffins sprinkled with oats

Hearty muffins with brown sugar, oats, and buttermilk.

Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes

Ingredients

  • 1 cup oats (old fashioned or quick)
  • 1 cup buttermilk
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Spray a muffin pan with non stick cooking spray.
  2. Stir together oats and buttermilk in a large mixing bowl. Let sit for 15 minutes.
  3. Preheat oven to 350 degrees while oats are soaking.
  4. Whisk the egg, vanilla, brown sugar, and oil into the oat mixture.
  5. Dump flour into the wet ingredients and make a small well. Pour the baking powder, soda, and salt into the well and stir them into the flour with a measuring spoon.
  6. Stir the batter all together just until moistened.
  7. Spoon into prepared muffin cups. Sprinkle tops with oats if desired.
  8. Bake at 350° for 15-18 minutes. Let cool in pan for about 5 minutes before removing to cooling racks.

Notes

-We like to add 1/2-3/4 a cup of dried fruit and/or nuts to the batter before adding the dry ingredients.

-Without optional ingredients, you get 10 muffins. With added fruit and nuts you get 12 muffins.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  •  Set of 3 Stainless Steel Whisks with Silicone Handles 
     Set of 3 Stainless Steel Whisks with Silicone Handles 
  • Wilton 12-Cup Non-Stick Muffin Pan
    Wilton 12-Cup Non-Stick Muffin Pan

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 285mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 4g
© Kara
Cuisine: American / Category: Bread- Muffins and Scones

(originally published 4/3/2014, updated April 2020)

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Filed Under: Bread- Muffins and Scones, Recipe Index Tagged With: brown sugar, buttermilk, oats

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Reader Interactions

Comments

  1. Diane

    October 29, 2020 at 3:34 pm

    I was excited to make these and was a very disappointed, very bland and I even added raisins. If I was a more experienced baker I would know what they were missing. But kind of boring. They are however very moist.

    Reply
    • Kara Cook

      November 12, 2020 at 12:04 pm

      Sorry you didn’t enjoy them. They definitely aren’t a fancy muffin, but we sure love them.

      Reply
  2. Nina C.

    July 2, 2016 at 2:16 am

    These are nice and moist. I managed to get 9 really large muffins out of my first batch, but found them a little bland. Ran to the store to get regular “large” liners and added a little lemon zest and 1/4 tsp nutmeg to the second batch. This time I got 14 regular sized muffins. My mother-in-law made marmalade today, so I thought these would be perfect with that!

    Reply
  3. Erin

    February 25, 2016 at 10:03 am

    These sound delicious!

    Reply
  4. Sherri

    December 24, 2015 at 2:26 pm

    I just made these fabulous muffins. I added a small teaspoon of strawberry jam to the middle of the batter in each muffin cup… Oh my goodness, pure heaven.

    Reply
    • Kara

      January 8, 2016 at 11:17 am

      That is a great idea! Who wouldn’t love a little surprise inside?

      Reply
  5. Cheryl

    May 12, 2015 at 10:36 pm

    Hi,I just tried this recipe and doubled it.I made breakfast bars.They were awesome, but tweaked for healthier version.I used 1/4 c . coconut oil,1/4 c.butter for oil.I used 1 cup oat bran for oatmeal 1 cup oatmeal.1/4 c.honey for brown sugar.2 scoops of protein powder (vanilla).3 scoops of psyllium hulls powder for fiber.Last but not least.2 cans of wild blueberries drained.1 cup chopped walnuts.Thanks again.

    Reply
  6. Claire

    April 16, 2015 at 10:51 am

    These were fantastic! I used white whole wheat flour in place of the flour in the recipe & they were super light & fluffy!

    Reply
    • Kara

      April 16, 2015 at 12:40 pm

      I’ve done that a few times as well- it’s always good to sneak in some extra fiber! So glad you liked them. 🙂

      Reply
  7. Rebecca @ Dorm Room Baker

    April 5, 2014 at 3:32 pm

    These look delicious. Sometimes it’s nice to see a simple muffin recipe without a zillion add ins. I bet these would be delicious for breakfast with some jam and a nice cup of coffee :).

    Reply
    • Kara

      April 7, 2014 at 6:41 pm

      They are delicious with jam- or honey butter!

      Reply

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