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My review
Buttermilk Oatmeal Muffins
7
LaurasFaves
"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 147Original recipe yields 24 servings (2 dozen muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- 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.
- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 88100 Ratings
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Most helpful positive review
9/14/2012
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
3/28/2017
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.
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9/14/2012
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...
5/24/2013
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...
9/20/2012
I think this is an awesome recipe. Maybe instant oatmeal banana, stawberry, or maple brown sugar, apples/cinnamon.
9/23/2012
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!
11/10/2013
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...
9/23/2012
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......
9/5/2014
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...
9/17/2014
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...
12/5/2013
I used old-fashioned oats and increased the buttermilk to 2 1/2 cups since they tend to soak up more liquid than the quick. I also doubled the cinnamon, but that's just because I am a cinnamon ...