Oatmeal Buttermilk Muffins
Start your morning with these wholesome and tender oatmeal buttermilk muffins, packed with the nutty flavor of old-fashioned rolled oats and a hint of warm cinnamon spice. Soaked in creamy buttermilk, the oats add a moist, melt-in-your-mouth texture to every bite. A touch of brown sugar delivers natural sweetness, while optional add-ins like chopped nuts or raisins elevate these muffins to a personalized treat. Ready in just 35 minutes from start to finish, this easy muffin recipe is perfect for busy mornings, snack breaks, or brunch gatherings. Whether enjoyed fresh out of the oven or stored for later, these muffins strike the perfect balance between hearty and sweet. Serve them with a dollop of butter or a drizzle of honey for extra indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 1 whole Large egg
- 4 tablespoons Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, combine the old-fashioned rolled oats and buttermilk. Let the mixture sit for approximately 10 minutes to soften the oats.
While the oats are soaking, in a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Stir the brown sugar into the soaked oats and buttermilk mixture until well combined.
Add the egg, melted butter, and vanilla extract to the oat mixture, stirring until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix. The batter should be slightly lumpy.
If desired, gently fold in chopped nuts or raisins at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze and reheat as needed.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 249.9 g | 91% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 88.6 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 536 mg | 41% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
