Buttermilk oatmeal muffins are a filling way to start the day! These have a warm comforting flavor and are not overly sweet.
I make breakfast nearly every morning during the school year so I make a lot of muffins. I found this recipe years ago, but I’m not sure where. Anyway, these buttermilk oatmeal muffins are a family favorite. They are not overly sweet, but they have a comforting, eating something warm on a cold morning quality to them. They are fantastic warm and slathered in butter.
The first step to these muffins is to stir together 1 cup of quick oatmeal and 1 cup of buttermilk. Let that stand for 30 minutes before adding the rest of the ingredients. This is important so don’t skip this step. During the half hour the oatmeal will absorb the buttermilk and become softer. During this half hour I preheat the oven, line my muffin tin with liners and measure out and set aside the remaining ingredients.
Stir the brown sugar into the oatmeal and buttermilk. Make sure it is mixed well and no clumps of brown sugar remain. Then stir in the canola oil and egg.
Add the baking powder, baking soda, salt and flour. Mix just until combined.
Divide the batter among 12 muffin cups. As you can see the muffin cups are pretty full. These muffins do not rise super rise so don’t worry. Bake them at 350 for about 15 minutes. A toothpick should come out clean.
Buttermilk oatmeal muffins are a filling way to start the day! These have a warm comforting flavor and are not overly sweet. Makes 12 muffins
- 1 Cup Buttermilk
- 1 Cup Quick Oatmeal
- 1/2 Cup Canola Oil
- 1 Egg
- 1/2 Cup Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Flour
- Pour the buttermilk over the quick oatmeal in a mixing bowl. Let sit for 1/2 hour before adding the remaining ingredients. Do not skip this step. During this time the oatmeal with absorb the buttermilk and soften. Preheat the oven to 350, line a muffin tin with liners and measure out the remaining ingredients and set aside while you wait.
- After the half hour, stir in the brown sugar. Mix well and break up any clumps of brown sugar.
- Stir in the egg and canola oil.
- Add the baking powder, baking soda, salt and flour. Mix just until combined.
- Divide the batter amongst 12 muffin cups that have been lined with liners. The muffin cups with be quite full, but these muffins don’t rise super high so they will be fine.
- Bake the muffins at 350 degrees for 15 minutes. A toothpick should come out clean.
Have you tried this recipe? Leave me a rating above and a comment below!
Other recipes I know you’ll love!
Don’t forget to subscribe to get my newest recipes sent right to your email!
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.