Buttermilk Oatmeal Muffins Recipe - Allrecipes.com
Buttermilk Oatmeal Muffins Recipe
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Buttermilk Oatmeal Muffins

Recipe by  

"Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day."

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Ingredients Edit and Save

Original recipe makes 2 dozen muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr 15 mins


  1. Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  3. Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2012

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!

Most Helpful Critical Review
Mar 02, 2013

Eh, these were only okay -- pretty bland.

Sep 20, 2012

I think this is an awesome recipe. Maybe instant oatmeal banana, stawberry, or maple brown sugar, apples/cinnamon.

May 24, 2013

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.

Apr 05, 2014

These are my favorite muffins! Think cornbread type of muffin but made with oatmeal instead and you will appreciate what these are. They are light, fluffy, wholesome oaty muffins with a hint of sweetness from the brown sugar that go well with foods you would normally serve with cornbread (chili, stew, roasts). I however love a muffin that isn't loaded with sugar or filled with fruit and found these to be delicious warm with just a pat of butter. I use regular rolled oats and sub 1 c. of white whole wheat flour for regular flour and use melted coconut oil instead of butter, I even leave out the cinnamon and salt. Wonderful!

Sep 23, 2012

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!

Sep 23, 2012

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

Oct 15, 2012

Great base oatmeal muffin. I add in a handful of chocolate chips, raisins and/or chopped nuts, whatever I have available!


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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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