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Buttermilk Oatmeal Muffins


"Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day."
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1 h 15 m servings 147 cals
Original recipe yields 24 servings (2 dozen muffins)


  • 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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  • Prep

  • Cook

  • 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.


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

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Read all reviews 81
  1. 92 Ratings

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

I love the flavour of these muffins but found them a bit dry. For my taste, they need to be eaten warm or warmed with butter.

Most helpful
Most positive
Least positive

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.

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!

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...

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......

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...

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...