"Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day." — LaurasFaves
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With a little butter melted into a cut muffin, these are a good start to the day. I do think they could have used a little of something in them, like vanilla and maybe some ginger. I think the author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today!
Eh, these were only okay -- pretty bland.
I think this is an awesome recipe. Maybe instant oatmeal banana, stawberry, or maple brown sugar, apples/cinnamon.
Instead of vanilla, I added almond extract, which was delicious. I also added a little bit of brown sugar on the tops before baking, and they carmalized nicely. Terrific!
Great, light, mild, NOT too sweet...I did use 1 tsp. Vanilla, and I ground my own Cinnamon...Made 18 Muffins...used the paper liners, and used my Medium Muffin Scoop, and they rose perfectly...didn't run over...YUMMY
I love it when I make a muffin recipe and it's a muffin, not a cupcake. Just as any drink served in a martini glass seems to be called a martini nowadays, it also seems any cake recipe baked in a cupcake liner and left unfrosted is called a muffin. Not. The mixing method is different, the flour to fat ratio is different, and a muffin has very little sugar (as opposed to cakes, where the flour and sugar ratio is nearly equal). This is a muffin, and I appreciated that. I added two cups of chopped rhubarb, not because this basic muffin needed it, but because I'm looking for excuses to use it. I also sprinkled them with some demerera (turbinado) sugar just to dress them up. These are moist, rather "bland," as true muffins are supposed to be (do we think of biscuits as bland?), the taste of the oatmeal apparent. Just the right level of sweetness - remember, this is a muffin, not cake! When I mixed up the batter I did use a heaping cup of sugar but only to adjust for the tartness of the rhubarb. While these would be delicious spread with a little butter, honey or jam, they were quite satisfying just as is.
Great base oatmeal muffin.
I add in a handful of chocolate chips, raisins and/or chopped nuts, whatever I have available!
I cut this recipe in half. I do not keep buttermilk on hand, I had to use milk "soured" with lemon juice. I chose not to halve the cinnamon and I also added a teaspoon of vanilla extract. I did not get 12 muffins out of a halved recipe, I did get nine that were a little on the big size. Baked at 350, they were done at 20 minutes. Not a bad muffin, the vanilla helped and I'm glad I kept the cinnamon at it's original measurement. Best warm with butter--the amount of sweetness is perfect.
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Oatmeal Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 45
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