Irish Oatmeal Muffins – a delicious recipe with buttermilk, rolled oats, eggs, dark brown sugar, whole wheat flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
2
Stir well, cover and let rest in the refrigerator.
3
Preheat the oven to 400. Grease the muffin tins.
4
Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
5
Add the sugar and beat till smooth and well blended.
6
Add the buttermilk-oatmeal mixture.
7
Add the flour, baking soda, salt and oil.
8
Beat till batter is well mixed.
9
Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
10
Either remove the muffins from the tins and cool on racks or serve hot from the pan.
1366
kcal
Calories
107
g
Fat
93
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups buttermilk, 1 cup rolled oats, 2 eggs, 3/4 cup dark brown sugar, and more.
Yes, Irish 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.
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