Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins

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

1 h 15 m servings 147 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 71
  1. 81 Ratings

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Most helpful positive review

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...

Most helpful critical review

This recipe was ok but not exceptional. It lacked flavour and should have been more moist.

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Least positive
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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...

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...

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

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...

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......

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

This recipe is almost identical to one that was on this site a few years ago. The only difference is that that one called for vegetable oil instead of melted butter. I have never tried these muf...

I halved this recipe but used the full 1/2 cup of butter; it was perfect. I didn't need to spread the cut muffin with more butter and they were wonderfully moist. I've made them without additi...

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