Oatmeal Muffins Recipe

Name: Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup old-fashioned rolled oats; 1 cup buttermilk; 1 large egg, beaten lightly; 1/2 cup firmly packed light brown sugar; 1 stick (1/2 cup) unsalted butter, melted and cooled; 1 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup dried currants

Servings: persons

1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried currants

1
In a large bowl, combine oats and buttermilk and let stand 1 hour.
2
Preheat oven to 400F.
3
and butter twelve 1/2-cup muffin tins.
4
Add egg, sugar and butter to oat mixture, stirring until just combined.
5
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined.
6
Fold in currants.
7
Divide batter evenly among prepared muffin tins.
8
Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

948

kcal

Calories

Fat

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: 1 cup old-fashioned rolled oats, 1 cup buttermilk, 1 large egg, beaten lightly, 1/2 cup firmly packed light brown sugar, 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.

Oatmeal Muffins

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