Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins

LaurasFaves 1

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

Ingredients 1 h 15 m {{adjustedServings}} servings 147 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 46

  1. 52 Ratings


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!


I think this is an awesome recipe. Maybe instant oatmeal banana, stawberry, or maple brown sugar, apples/cinnamon.


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.