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.
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.
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?
HOW TO MAKE OATMEAL MUFFINS:
(To skip my tips and just see the full recipe card, simply scroll to the bottom of the post.)
- 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.)
- 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
- dried fruit (optional)
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.
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.
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.
- 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.
MORE TASTY RECIPES WITH OATS
BUTTERMILK OATMEAL MUFFINS RECIPE
- 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
- Spray a muffin pan with non stick cooking spray.
- Stir together oats and buttermilk in a large mixing bowl. Let sit for 15 minutes.
- Preheat oven to 350 degrees while oats are soaking.
- Whisk the egg, vanilla, brown sugar, and oil into the oat mixture.
- 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.
- Stir the batter all together just until moistened.
- Spoon into prepared muffin cups. Sprinkle tops with oats if desired.
- Bake at 350° for 15-18 minutes. Let cool in pan for about 5 minutes before removing to cooling racks.
-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.
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Amount Per Serving: Calories: 179Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 285mgCarbohydrates: 25gFiber: 1gSugar: 10gProtein: 4g
(originally published 4/3/2014, updated April 2020)
See all my BREAKFAST RECIPES.