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

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

146.8 calories; 3.2 g protein; 22.7 g carbohydrates; 26.5 mg cholesterol; 247.7 mg sodium. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/14/2012
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 author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today! Read More
(48)

Most helpful critical review

Rating: 3 stars
01/02/2019
These are a little too bland for my taste. I think they would be much better if I had added some type of Jam to give it a more fruity flavor. The texture is good and the recipe is quite simple. Read More
(1)
124 Ratings
  • 5 star values: 79
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
09/14/2012
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 author of the recipe is onto a really good start to a great muffin! Thanks for my breakfast today! Read More
(48)
Rating: 4 stars
05/24/2013
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 a cupcake liner and left unfrosted is called a muffin. Not. The mixing method is different, the flour to fat ratio is different, and a muffin has very little sugar (as opposed to cakes, where the flour and sugar ratio is nearly equal). This is a muffin, and I appreciated that. I added two cups of chopped rhubarb, not because this basic muffin needed it, but because I'm looking for excuses to use it. I also sprinkled them with some demerera (turbinado) sugar just to dress them up. These are moist, rather "bland," as true muffins are supposed to be (do we think of biscuits as bland?), the taste of the oatmeal apparent. Just the right level of sweetness - remember, this is a muffin, not cake! When I mixed up the batter I did use a heaping cup of sugar but only to adjust for the tartness of the rhubarb. While these would be delicious spread with a little butter, honey or jam, they were quite satisfying just as is. Read More
(37)
Rating: 4 stars
09/21/2012
I think this is an awesome recipe. Maybe instant oatmeal banana stawberry or maple brown sugar apples/cinnamon. Read More
(29)
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Rating: 4 stars
09/23/2012
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! Read More
(11)
Rating: 5 stars
04/05/2014
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 sweetness from the brown sugar that go well with foods you would normally serve with cornbread (chili stew roasts). I however love a muffin that isn't loaded with sugar or filled with fruit and found these to be delicious warm with just a pat of butter. I use regular rolled oats and sub 1 c. of white whole wheat flour for regular flour and use melted coconut oil instead of butter I even leave out the cinnamon and salt. Wonderful! Read More
(11)
Rating: 5 stars
09/23/2012
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...didn't run over...YUMMY Read More
(10)
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Rating: 5 stars
09/05/2014
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 additions and they are wonderful. In one batch I added 1/4 cup of finely chopped pecans 1/3 cup of chopped dates and 1/3 cup of raisins that had been soaked in hot water for 10 minutes; those were really great. This is the perfect breakfast muffin recipe as it's not too sweet. Read More
(5)
Rating: 4 stars
12/28/2013
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 addict. They were really good and even my teen daughter liked them! Read More
(5)
Rating: 4 stars
10/15/2012
Great base oatmeal muffin. I add in a handful of chocolate chips raisins and/or chopped nuts whatever I have available! Read More
(3)
Rating: 3 stars
01/02/2019
These are a little too bland for my taste. I think they would be much better if I had added some type of Jam to give it a more fruity flavor. The texture is good and the recipe is quite simple. Read More
(1)