Oatmeal Muffins Recipe

Name: Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. quick cook oatmeal, uncooked; 1 c. buttermilk; 1 c. firmly packed brown sugar; 1 egg, slightly beaten; 1 3/4 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. soda; 1 tsp. salt; 1/2 tsp. cinnamon; 3/4 tsp. ground cloves; 1/4 tsp. mace; 1/2 c. vegetable oil; 1/2 c. raisins (optional); 1/2 tsp. grated lemon rind (optional)

Servings: persons

1 c. quick cook oatmeal, uncooked
1 c. buttermilk
1 c. firmly packed brown sugar
1 egg, slightly beaten
1 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
1/2 tsp. cinnamon
3/4 tsp. ground cloves
1/4 tsp. mace
1/2 c. vegetable oil
1/2 c. raisins (optional)
1/2 tsp. grated lemon rind (optional)

1
Combine oats and buttermilk in a large bowl; let stand 1 hour. Add
2
brown
3
sugar
4
and
5
egg;
6
mix
7
well.
8
Combine flour, baking powder, soda, salt and cinnamon.
9
Stir into oat mixture. Stir
10
in oil,
11
lemon
12
rind
13
and raisins (if used).
14
Spoon into greased muffin
15
pans,
16
filling
17
1/2 full.
18
Bake at 400u00b0 for 20 minutes. Yields about 18 muffins.

1344

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 c. quick cook oatmeal, uncooked, 1 c. buttermilk, 1 c. firmly packed brown sugar, 1 egg, slightly beaten, and more.

Yes, 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.

That's it — enjoy your meal!

Oatmeal Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions