THESE delicious muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.

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Nutrition Facts

229 calories; protein 4.8g; carbohydrates 33.9g; fat 8.5g; cholesterol 24.5mg; sodium 330.6mg. Full Nutrition
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Reviews (227)

Rating: 5 stars
12/12/2008
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! Read More
(89)
Rating: 5 stars
05/24/2010
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. Read More
(56)
Rating: 5 stars
11/15/2007
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! Read More
(46)
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Rating: 5 stars
11/21/2008
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. Read More
(34)
Rating: 5 stars
01/21/2009
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. Read More
(25)
Rating: 1 stars
01/31/2011
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. Read More
(20)
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Rating: 5 stars
10/03/2008
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! Read More
(19)
Rating: 5 stars
02/01/2007
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! Read More
(17)
Rating: 4 stars
08/16/2008
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. Read More
(15)