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Buttermilk Oatmeal Muffins

Rated as 4.51 out of 5 Stars
2

"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 147
Original recipe yields 24 servings (2 dozen muffins)

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 147 calories; 5 22.7 3.2 26 248 Full nutrition

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Reviews

Read all reviews 98
  1. 112 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

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.

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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.

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...

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!

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...

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 ...

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...