Buttermilk Oatmeal Muffins Recipe

Name: Buttermilk Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quick-cooking oats; 2 cups buttermilk; 2 eggs, beaten; 1 cup packed brown sugar; 1/2 cup butter, melted; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt

Servings: persons

2 cups quick-cooking oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

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.

1697

kcal

Calories

124

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups quick-cooking oats, 2 cups buttermilk, 2 eggs, beaten, 1 cup packed brown sugar, and more.

Yes, Buttermilk Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Oatmeal Muffins

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