Buttermilk Oatmeal Muffins

These muffins are really great and oaty! I didn't put any oil and threw in a grated apple for moisture. I also used only 1/4 cup brown sugar since I don't like muffins too sweet. I put in some vanilla, ginger, and cinnamon as well. Turned out fantastic even with the changes! They puffed up really well, are moist, oaty, and taste great! This is a great staple oatmeal muffin recipe! UPDATE: I've made these quite a few more times now, with grated pear or apple. I think the vanilla really makes them great so I'd recommend making them with it!

Occasionally the best recipes I come across are when I'm trying to use up stuff in the fridge - this was one of those happy times. It's a simple muffin, not bogged down with a million different add-ins and spices, although it's conducive to that if you're so inclined. So except for adding a teaspoon of vanilla I left it alone. Wonderfully moist because of the buttermilk and oil, with a subtle brown sugar oatmeal flavor. I thought about adding chocolate chips, then dried mixed berries and finally added a couple of handfuls of blueberries when I remembered I had them in the fridge to use too. Pretty and not too sweet, these are just delightful.

I love these muffins. When I increase the ingredients to make 12 instead of 8, I use one whole egg + one egg yolk. Also, I substitute melted butter for the oil and I add a generous amount of freshly grated nutmeg. Yum!

Thank you! I have been searching for years for a recipe that replicates the Quaker Oatmeal Muffin Mix. This is it! It made 8 muffins and I baked for 20 minutes. I added 1 tsp vanilla and 1 tsp cinnamon. Light and fluffy...not dense at all like many other oatmeal muffins I have tried.

Yum! Really moist! I used melted butter instead of oil, added 1 apple, shredded, and cinamon/nutmeg, 1 tsp/ 1/2tsp respectively. And 1/4 cup of bran.

This has become my all-time favorite muffin recipe! I got it from my dad, and was going to add it, but it's already here. I always double the recipe, and I add 1 T. of vanilla (1/2 to the regular recipe). We've also added rasins for those who like a bit more texture. It's one of my favorite breakfasts - a co-worker said they were so good, he was licking the crumbs out of the cupcake cups!

Bland is the kindest adjective I can say of the taste; I added both vanilla and cinnamon but neither was able to salvage these muffins. I have had boxed mixes with more flavor. I wish I could say how great they were but the only thing I ended up doing was wasting my time making them.

We had them straight out of the oven this morning for breakfast, but I can see how they could be served with dinner as well. The sweetness is subtle, and although they're lovely just as they are, the cinnamon and nutmeg that others suggested would also complement it nicely. Very, very easy to make and a versatile recipe. Thanks for this one. Also enjoyed the intro--makes me wonder what else was served for that special dinner.

My mom actually has been making these muffins for years with the exact same recipe. It is one of my favorite foods ever! I highly recommend these muffins for a special (or everyday) breakfast, or just to have around for snacking! mmmmm!

My first review of a recipe. Had to say how wonderful these muffins are. They are easy to make, and almost melt in your mouth. I got 11 out of the recipe. A bit smaller, but that's OK with me. Thanks for a good breakfast treat. Would like to know the nutritional facts, though.

Made these twice..1 st as is...and they were great...but even better we thought next time w/1 1/2 tsp cinnamon 1/2 t nutmeg and about a cup or so of chopped apple...YUM!!!

The are sooooo good warm from the oven. And if you're feeling decadent, butter them! Soft, sweet and oaty. The only change I made was to add 1/2 teaspoon of cinnamon. It will work to sub applesauce for the oil, but of course the muffins won't be quite as luscious.

i added a few berries on the tops of each and lightly pressed them into the batter just before i put them in the oven....they turned out great! i also added a tsp of both vanilla and cinnamon.

Hooray!!! I finally found a muffin recipe even the kids liked! We all thought these were very good, and I will most definitely make again. I did add vanilla and cinnamon, per suggestions of other reviewers--I almost always add vanilla to baked goods and I love the combination of cinnamon w/oatmeal. I baked these in a mini muffin pan at 375 for about 12-13 minutes and got 24 delicious, moist and filling muffins. Thank you SO much for sharing this recipe!

ADD VANILLA!!! This recipe lacks spices- I made one batch exactally like recipe- they were moist and good, but missing something. Second batch I added vanilla, nutmeg, cinnamon, allspice, about 1/2 tsp each and 2 tsp white sugar- much better! Still think they need nuts or raisins.

Excellant muffin! Think cornbread type of muffin but made with oatmeal instead and you will appreciate what these are. They are not meant to be sweet (submitter had these with dinner) or fruity or spiced. They are light, fluffy, wholesome oaty dinner muffins with a touch of sweetness from the brown sugar that go well with foods you would normally serve with corn muffins (chili, stew, roasts). I however love a muffin that isn't sweet or filled with fruit and found these to be absolutley delicious warm with a smear of butter for breakfast. I did sub 1/4 c. of white whole wheat flour for regular flour and the recipe made 12 standard size muffins that cooked in approx. 14 minutes.

I had left over oatmeal from breakfast so I used that with some yogurt instead of soaking the oats. Turned out great!

I make these for my boys to eat for breakfast before work. They're very versatile and can be modified any way you want. I've made these muffins with raisins, reduced the oil by half and added two mashed bananas and once even mixed in Skor toffee bits. (THAT was good!) I

I followed this as a base recipe to use ingredients that I had on hand. I used canola oil, a combination of bread and whole wheat flour, blueberries-and-cream instant oatmeal mixed with old fashioned and added cinnamon and frozen blueberries.

This is a wonderful basic muffin recipe. The leavening is the perfect amount and results in beautiful domes every time. The texture is moist but not overly so, almost like a heavy cake but without the sweetness. It lends itself very well to variation, although I rarely add more than vanilla and cinnamon (the equivalent of 1/2 tsp each per single batch). I never make less than a double batch, which gives me 1.5 dozen full size muffins and 1 dozen mini muffins. The minis take roughly half the time to bake as the big guys. Fabulous for breakfast or any time.

A great HEARTY muffin! Not like a sweet cakey muffin, but wholesome tasting. I always add some vanilla & cinnamon to mine. Usually some chopped nuts and sometimes frozen blueberries or chopped apples, even bananas. It's a very forgiving, versatile base recipe to start with: then add in what flavors you like. Just remember to SPRAY the liners inside w/ cooking spray before adding in your batter, or they will stick! My 4 yr. old loves eating them, and I feel good serving them :-)

very quick muffin to make... as a variation, i have also used various flavors of yogurt instead of buttermilk (the 6 oz containers, diluted with the necessary amount of milk to make a cup)... next time will use regular oats instead of quick... also, use the full amount of sugar :)

These were good - I added a tsp of vanilla and added chocolate chips. I think they would have been a little plain without those - but they are quite good with them.

Yummy! Really moist, good for any meal.

This is a great basic oatmeal muffin. Since it was a pretty small recipe I went ahead and made them as the recipe states (with the exception of one added tsp of vanilla) so that I could see what the plain version tasted like before trying different variations. They have a very mild, not too sweet oat flavor with a light, slightly chewy texture. These would be great with just about anything added in but I think I'll try banana nut and apple cinnamon versions first. However, I think the plain goes well with jelly or jam. I tried mine with Candy Apple Jelly from this site and it was delicious! I will definitely be playing around with this recipe. Thanks Robert!

Wonderful! Great for breakfast or snacking. I took the suggestions: (1) Melted butter instead of oil, (2) grated 1 apple, (3) added 1 t. cinnamon, (4) added 1/2 t. nutmeg. And just because (5) added 3/4 c. fresh blueberries and (6) a bit of cinnamon-sugar topping. This turned out wonderful. I bet it'd be delicious without any of my changes, but I adapted it to our tastes. Thank you, Robert!

This recipie has turned me into a liar. I have to make a double batch, hide half, & tell my DH that they are all gone in order to have some the next day (because they are even better the second day). lol I have made them as stated, added spices with the dry ingredients, and fruit (dried fruits or frozen blueberries & even 'smoothie mixed fruit' straight from the freezer) when the dry ingredients are about half mixed in. They have always come out wonderful & delicious, moist, but not too heavy. I've also subbed yogurt Greek style plain) for the buttermilk one morning when I didn't have buttermilk - still great, though a bit more dense.

I made this recipe this morning after searching for a way to use Buttermilk. I love baked goods with Buttermilk. I read many reviews and altered the recipe with some of the suggestions. The muffins are fantastic and healthy too ! In the name of getting the kids to eat some good nutrition (without realizing it)I made the muffins with the addition of 1 grated apple (peeled), 1 tsp.cinnamon, 1/2 tsp. nutmeg, 1 tsp. Vanilla, 1 Tblsp. ground flaxseed and 1/4 cup Oat Bran. I put in only 1 Tblsp. of oil and used 1/2 white and 1/2 wheat flour. The moisture from the added apple ensures a moist muffin, even with the addition of the extra dry ingredients. I will definately add this recipe to my box. The next time I make it I will try with some golden raisins.

I adjusted a bit to make them a bit more healthy and they were still delicious. Substituted whole wheat pastry flour. Used dry buttermilk and added water, used 1/4 cup brown sugar, 1/4 cup applesauce instead of vegetable oil, and added 2 Tbsp flaxseed.

I was so pleased with this recipe! The buttermilk does wonders to produce a great tasting, moist muffin. I also like the brown sugar--providing a deeper flavor than white sugar.

I definitely recommend this recipe!Light, fluffy, and not too sweet, these muffins are a basic must. I added 1/2 teaspoon of cinnamon for a little extra flavor. Also, before baking I sprinkled each muffin with white sugar to give them a sparkly, crunchy top.

A great base recipe. I added 1 mashed up banana, a spoonful of yogurt, used applesauce instead of oil, and sliced almonds. yum.

These are nice and moist and I do like them, but I also agree with the reviewer who found them a bit bland, even with the additions -- I think it's because they are more like a dinner roll, for buttering or dipping in soup, than a breakfast muffin. I made them with regular--not quick cooking--oats, which turned out fine. I added the vanilla, cinnamon, and nutmeg suggested by other reviewers. The nutmeg was a bit much -- if I make these again I will stick with just the vanilla and cinnamon.

These were perfect- exactly what I wanted. I added a touch of cinnamon and nutmeg and a little vanilla. My batch made 10 - I definitely could not have just made 8, they would have overflowed. I baked for 15 minutes and they were perfect.

I love that these are low-fat, tender from the buttermilk, and rich in fiber! I read the other reviews and prepped for expected blandness by adding cinnamon, vanilla, nutmeg, and chocolate chips. They were great! I made 2 batches of these for a potluck, and they were gobbled up!

wonderful, light and perfectly sweet results. I added one tsp of vanilla and kept them pretty basic (they are for my daughter's preschool class). I used old-fashioned rolled oats and doubled the recipe. Baked them at 390 for 18 minutes. Excellent recipe. I will use this as a base for MANY recipes in the future.

I added 1/2 tsp. cinnamon and 1/2 vanilla as was suggested. Super recipe... will be used again and again! Great with my pear jam too.

Well, what can I say. I made them exactly like recipe. No one liked them including myself. Absolutely no flavor and I didn't like the texture. I will stick to my six-week brand muffins. Very dissaponted.

this recipe is an okay place to start but on its own the muffins are pretty bland. i recommend adding bananas and nuts, or apples and cinnamon, probably a bit more brown sugar too. nothing special on their own, but a nice base for making muffins.

Everyone I make these for loves them! This is a wonderful muffin recipe. I sometimes make changes to fit the mood and make them a bit healthier. Our favorite variation: Add 1/2 c finely choppped walnuts, 1/4 c wheat germ, 1/2 c applesauce (and no veg. oil). Plus I use finely ground whole wheat in place of the all- purpose flour and old fashioned oats in place of the quick - cooking variety. Also great with some dark chocolate chips added. These make a nutrient packed breakfast.

These are morning-warming, basically fabulous muffins. I made a box of several kinds of muffins for a family that had been through a rough medical time and they loved these for how they reheated and complimented butter and jam. They're the kind of basic muffin I like best and that can be made on the spot for breakfast.

YUM! So moist and delish...I took hints from other reviewers and added 1 T cinnamon and 1 t nutmeg. I also added 1/2 c pecans, and 1/2 c dried cranberries.

my family of 9 really likes these muffins. we found them somewhat too sweet for our liking so i cut the sugar by about half. really yummy by themselves or with stew etc. thanks for sharing

I made this recipe as written, then took it a little further and added a tsp of cinnamon, some chopped pecans and golden raisins, for some delicious breakfast muffins. Tender yet hearty, and flavorful. Use the real deal buttermilk for best results. The substitute milk/vinegar or lemon juice will be a very poor stand in.

A great muffin recipe - not overly sweet. I added some frozen raspberries which made them extra good!

Muffins rose to lovely heights. Delicious! Freeze nicely

oh my goodness, these were fantastic! so easy to make and so delicious, my husband had three before i had eaten my first one. i added cinnamon and vanilla and they gave quite a nice touch. i'll definitely be making these again and often!

simple, easy, TASTY, and a great way to quickly use up a cup of buttermilk! Definitely keeping this recipe in my filebox!

Super Yum! Followed the recipe, just did a few little tweaks for my own needs... but you can follow the recipe exactly and it would still be a 4 or 5 star recipe. I added some vanilla because it never hurts. I used Splenda brown sugar, and I added lavender from my garden. Delightful! Just be sure not to over mix! Get all of the ingredients moist and then stop. There should be a little bit of flour here and there left when you're done.

These muffins are wonderful. Moist and tasty. The second time, I added bananas and nutmeg and cinnamon. Well worth the extra calories due to the buttermilk. Definitely a keeper. Thanks for sharing. Kamal

I added the cinnamon, nutmeg and vanilla along with some grated apple. Sure glad I did, otherwise not enough taste!

These turned out very good. When I went to get my buttermilk to make these, I realized it was expired and it smelled pretty funky, so I decided not to use it. Instead, I subbed 1 cup milk + 1 tablespoon white vinegar to make sour milk. Something I don't do unless I absolutely have to, as, contrary to what people think, sour milk is NOT the same as buttermilk. However, in this recipe, it seemed to work fine. The muffins turned out very soft and moist. I did add a little vanilla, cinnamon, and ginger as well. I got 12 regular sized muffins; I could see only getting 8, IF you use the jumbo-sized muffin tin liners. Mine were done right at 16 minutes. Will make again.

These were very good. Used a tsp. of nutmeg and cinnamon as well. Sprinkled the top with some coarse sugar. The kids really enjoyed them-and without chocolate!!

If you don't have buttermilk you can make a substitute by adding one TBS of white vinegar to one cup of milk. Allow to sit for about 5 minutes to sour.

Wonderful muffins! Followed the recipe exactly and we all loved the muffins. They are increadibily moist.

I did as someone else suggested and added vanilla, cinnamon, flaxseed meal, and a grated apple. They were good, but a little bit bland. I will be making again, but with some changes. Thinking of adding some raisin bran crunch in the mix.

I followed the recommendations of other reviews and used two eggs, and cut the sugar to 1/4 cup because I'm diabetic, and they turned out great!

As written these are a 3. I read all the reviews and saw that most of the 5 star ratings had made significant changes. So I made up the batter exactly as written and filled 2 muffin cups. I then added raisins and a teaspoon of vanilla extract to the remaining batter. My daughter who requested I make these tried the plain ones and said they were okay. The ones with the raisins she pronounced delish. I would make these again with the changes. Thankyou for the starting point.

The kids love them. I added some cinnamon and vanilla per the reviews. Next time, I will leave them out. Three stars because the kids love them way more than my husband and I. I substituted oil for butter.

I've made these according to the instructions and they are great (although better with chocolate chips). I have also made a healthier version of them using 1/3 cup applesauce and cutting the oil to 1 Tbsp, sugar to 1/3 cup, and substituting 2/3 cup whole wheat flour, 1/3 cup unbleached white flour and adding some wheat germ and oat bran. Add in some blueberries and sprinkle cinnamon and sugar on the top.

Really good muffins. They bake up so nice and high. Like others, I added vanilla and cinnamon and nutmeg. The nutmeg is great in these. They could have been bland without these perhaps. Crisp on top and moist inside. Just sweet enough .For anyone interested they are about 229 calories a piece if you only make 8, but I got more muffins out of this recipe. My daughter liked them as well and she doesn't often eat muffins. Thanks!

These muffins are tender and delicious! I made the recipe exactly as written. They are moist and have a nice flavour. I make a LOT of muffins as my family eats them every day for breakfast and the kids take them in their school lunches so I am always trying new recipes. My only change is that next time I will try adding nuts or chocolate chips, or dried cranberries or something for texture, a little more brown sugar, maybe 1/4 c more, and a tsp of vanilla. All in all, a really GOOD recipe!

I made these with less sugar and whole wheat flour instead of white. I agree that they could use a little more flavor...I forgot to add vanilla, cinnamon or nutmeg as suggested. But, they are also good as-is or with blueberries or chocolate chips inside.

These muffins were good but dry. Also, I think the yield might be off. I doubled the recipe and got 28 muffins!

These are so bland!!! And I even added vanilla and lemon zest. I wouldn't give up on it yet though, because the texture and moist-ness is great --- just add a bunch of extras (i.e. blueberries, vannilla, lemon, cinnamon, etc.!!)

I made the changes that others suggested, adding spices, vanilla, apple, and I still found this muffins a bit bland. I soaked the oatmeal the full 15 minutes, but these were still dry muffins. I much prefer some of the bran muffin recipes on this site. My kids like these because they are bland.

These tasted great, but I think they taste even better with fruit added.

I followed the directions exactly. These are very moist and the best breakfast muffins I've ever had.

These turned into my absolute favorite muffin base. I have made them (separately, of course) with chocolate chips, cranberries, blueberries, apples, and several different kinds of nuts and spices, and have perfect oatmeal muffins every time. For those complaining of bland taste, I found this recipe in the muffin collection, listed as a basic recipe, I took it to mean I could add whatever flavors I wanted to it, and I was right :D My suggestion is to experiment to find a flavor (or many) that suits your tastes and wants.

These are moist, flavorful and delicious! Thanks so much for the recipe. However, the submitter must have HUGE muffin tins. I doubled the recipe and made 24 mini-muffins and 23 regular sized muffins. That's great because we can't stop eating them. My hubby polished off ten of the mini-muffins in about 10 minutes!

I just made these last night and they were delicious, even with a few alterations ;-) I used large oats, 1 cup of milk with 1 tbsp. vinegar to give it the zing, whole wheat flour, and for my own taste buds I added 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1 1/2 tbsp. each of ground flaxseeds, whole flaxseeds and wheatgerm. They were really yummy! I did end up soaking the oats in the milk for longer because I had to clean up a shattered pyrex measuring cup, but I think that helped make the larger oats softer. I will definitely make again! Though, I may add a bit more spice and maybe some orange juice and zest!

I just made these muffins tonight. I added 1 tsp of cinnamon since I love this spice. They have a lovely flavour, fairly mild but quite enjoyable. I will make these again changing the quantities to make 12 muffins not 8.

Fabulous! Do not hesitate to make these. They are so soft--sometimes oatmeal muffins can be heavy and tough, but these are so moist you won't believe it. I felt naughty eating these becuase they are so moist and yummy, but then I reminded myelf that oats are good for you. Made them with white sugar and whole milk (same quantities) because that's what I had on hand, also added half a teaspoon of cinnamon to mix. I inhaled mine with no butter, and I am a butter kind of girl. I am going to throw in some blueberies next time. This recipe is staying on my bulletin board for use several times a week. Oh and my picky eater inhaled them as well. They were done in 16 minutes on the dot; made exactly one dozen muffins. PS I did sift my flour, that also may have contributed to the tenderness of the finished product. Cannot speak as to whether or not they keep well as I just made my batch less than one hour ago.

I used ROLLED OATS instead of of quick cooking oats. I used half a cup whole wheat flour plus 1/2 cup all purpose flour instead of only all purpose flour. I also added in a chopped apple, 1/2 cup of raisins and a teaspoon of cinnamon. After baking, I realized that I forgot to add the baking soda. They were GREAT! I plan to make another batch with the baking soda tomorrow just to find out if it will make any significant difference.

These were okay. I used sour milk and regular oats, oil instead of butter, and added 1 tsp vanilla and a few shakes of cinnamon. It made 12 muffins, which I cooked for 14 minutes. I think they were missing something-they just didn't have a very strong flavor. Which is okay...just not great. But it was a good recipe for things you already have in the house.

These muffins are fabulous! I substituted applesauce for the oil and used 1/2 white flour and 1/2 wheat flour. Changes made them about 150 calories and 1 gram of fat per muffin (batch of 9). Great for a grab-and-go breakfast and really nice with a glass of apple cider.

Not bad, but pretty bland. I added 2 tsp nutmeg (my favorite!), 1/2 tsp of cinnamon and they still seemed to not have much flavor. I added craisins to a few and they were OK but the flavors didn't really mesh too well. If I made these again I would stick with the spices, maybe add a couple tsp of vanilla and some butterscotch chips.

The greatest part about these muffins is the endless possibilities. This is a great basic recipe which is good on its own, but can be tinkered with in many ways to make so many kinds of muffins. I have added a tsp of cinnamon to mine b/c my family loves it, but I can imagine this recipe would be good with fruits too (apple, blueberries, banana even). Thanks for a delicious, useful recipe.

great moist muffins. I add 1 cup chocolate chips.

recipe as is is great. However, I do double it, add 3 grated apples, four (small) grated carrots and a good Tablespoon of cinnamon. I also add some sunflower seeds and wheat germ and use half whole wheat flour and half all purpose flour. I obviously need to bake them longer and just keep my eye on them. Yummy this way too!

Great recipes. I sub apples sauce for the oil and add cinnamon, nutmeg and vanilla. When I want to make them extra special I top them with a brown sugar, cinnamon & flour streusel.

Very moist & tasty. Very good recipe to work of off. I reduced the sugar to 1/4 or 1/3 & omitted the oil altogether. I also added some vanilla, shredded apple & carrot, cinnamon & ginger, also some ground flax seeds & replaced some of the white flour with wheat. Very good!

I expected to like these more than I did. These are just basic-not-too-sweet-dense-oatmeal muffins (nothing wrong with that) but there isn't anything really standout-ish about them. The simple addition of cinnamon or toasted pecans would really take these from so-so to so tempting.

Great recipe. I've been looking for a buttermilk oatmeal muffin recipe for quite some time. I made 3 differnet batches of these muffins. I added pumpkin pie spice to all but in batch had pieces of apple, raisins in the 2nd, and chocolate chips in the 3rd.

Wonderful- no changes in the recipe

I made the mistake of doubling these which made 26 large muffins! I did add about two cups of blueberries, which might have made the batter stretch even more and a tsp. of vanilla. With any oatmeal-based recipe, I let the batter sit for about ten minutes or so to soak up some of the liquid. Smells great.

Amazing muffins!!! I used 2% milk instead of buttermilk and applesauce in place of the oil... made a batch of plain ones, one with blueberries and one with milk chocolate chips... they were all delicious!!! YUMMY

I would have baked for maybe closer to the 16 minutes. We went 17 and it was a little dry. Added a cup of reconstituted raisins, a tsp of vanilla and topped the muffins with a sprinkle of cinnamon and sugar in the raw before baking, otherwise they turned out pretty good!

These are my first attempt at Oat Muffins and I'm very pleased. These muffins have a nice, light texture and are very moist. I added 1/2 tsp cinnamon just because I always add it when I cook oatmeal to serve hot. The only reason I didn't give this recipe 5 stars is becaue I think they would be perfect with the additon of some type of fruit. Small chunks of apple or banana (and the cinnamon) would make these 5 star muffins.

Very yummy. Whenever I made them though, I always put in some bran, just to make it more healthy, and towards the end a little bit more buttermilk. They are great!

Absolutely DELICIOUS. The second time I made them I added the zest of one orange and 1 cup of cranberries, chopped. With the addition, the muffin was a little 'doughy' while they were warm, I think from the extra moisture, but very, very good after they cooled. Thank you for sharing this wonderful recipe.

MMMM- these were nice and soft and had a great flavour. I added a large ripe banana to the recipe for a bit of a twist.

Delicious :D

Oh these were so good. The texture is light and fluffy not too dense at all. They were lightly sweetened so could still add a bit of jam if that is your preference. But they are perfection on their own. I did add a tsp of cinnamon - just for a touch of flavour as I seem unable to cook without the use of one spice or another. Oh and didn't have buttermilk but the milk and vinegar combo worked out great.

Love this recipe. Very moist and delecious.

these were delish! i didn't have any buttermilk so i used one tablespoon for each cup of milk. i also made half the batch plain with a brown sugar crumble topping and the other half with chocolate chips in them. both were very moist and were gone in a matter of hours! i will definitely make these again :)

The texture was perfect, however, the taste is rather bland, which may be great for some as a dinner bread. I will make them again, but I will use butter instead of oil, increase the sugar a little and maybe add some walnuts and/or cinnamon. And maybe a cinnamon crumb topping. That's it!! I just solved the issue on my own! Seriously, though - the texture was exactly what I was looking for in a muffin. And now that I'm thinking about it a little more, they were pretty amazing with strawberry jelliy on them!

Delicious and a big hit with the family. I didn't have buttermilk, so I used a tablespoon of vinegar per cup of milk and let the mixture sit on the counter for 10 minutes before adding the oatmeal. I also added 1 mashed banana and about 1/2 of a mashed mango.

Very moist muffin. Doubled the recipe, used 1 cup all purpose flour and 1 cup wheat flour. Added 2 tsp vanilla, 1 tsp. cinnamon and 1 cup chocolate chips. Very yummy. Made 24 muffins.