"Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day." — LaurasFaves
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packed brown sugar
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.
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.
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
Great base oatmeal muffin.
I add in a handful of chocolate chips, raisins and/or chopped nuts, whatever I have available!
I love these muffins! Think cornbread type of muffin but made with oatmeal instead and you will appreciate what these are. They are not sweet or fruity. 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 sweet or filled with fruit and found these to be delicious warm with a pat of butter and strawberry jam for breakfast. I did sub 1/2 c. of white whole wheat flour for regular flour and used coconut oil instead of butter and even left the cinnamon out. Wonderful!
* 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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