These yummy buttermilk oatmeal muffins turn out super moist, tall, and fluffy with a slight crunch on the outside and a soft, tender inside. Enjoy the basic oat muffin recipe or try one of 6 yummy flavor variations!
Muffins have been a staple in my house since my kids were toddlers. Whether it’s Chocolate Chip Banana Muffins, Pumpkin Chocolate Chip Muffins, or Banana Bread Muffins, I don’t think we’ve found a muffin that we haven’t liked.
When my raw milk started to sour, I wanted to find a way to use the milk without throwing it away. (Reducing food waste is an easy way to save money on groceries!)
I did some recipe testing, and these buttermilk oatmeal muffins quickly became a family favorite!
EASY BUTTERMILK OATMEAL MUFFINS
Buttermilk oatmeal muffins have a slight tang to them, and they bake up moist and delicious! I love that they’re also:
- Made with plenty of oats. Oats are higher in fiber and protein than flour, and they’re cheaper too.
- Moist and fluffy. Combining the oats with the buttermilk (either store-bought or Homemade Buttermilk) gives you a super moist muffin that’s hard to resist.
- Just the right amount of sweetness. I skipped the honey and maple syrup on this one and made these with a hint of brown sugar. These muffins are just right!
- Freezer-friendly. Either before or after baking!
- Rely on pantry staple ingredients. You probably already have everything you need to make these wholesome oatmeal muffins.
- Can be modified to use up any random ingredients you have in the fridge! Add-ins like berries or chocolate chips make this easy muffin recipe super fun!
- Hearty and satisfying. Perfect for breakfast or snack time.
OATMEAL MUFFINS RECIPE INGREDIENTS
Here’s what you need to make this oatmeal muffins recipe.
HOW TO MAKE OAT MUFFIN RECIPE
Follow these simple instructions to make the oat muffin recipe.
Step 1: Preheat the oven to 400F and combine oats and buttermilk in a large bowl. Let the oats sit for about 15 minutes to absorb the buttermilk.
Step 2: Add the remaining wet ingredients and dry ingredients and stir with a spoon (not a mixer) until just combined. Fold in any optional mix-ins (blueberries, chocolate chips, shredded coconut, etc.) to the batter and stir to combine. The oatmeal makes this a thick batter as opposed to a creamier muffin batter like blueberry muffins.
Step 3: Line two 12-cup muffin tins with paper liners or silicone muffin cups. Fill each muffin cup ¾ full of batter and bake for 16-18 minutes, until the muffins are golden brown on top.
Step 4: Let the muffins cool in the muffin pan for 5-7 minutes before removing them to a wire rack to cool completely. Cooled muffins slice better for a bit of butter!
HOW TO STORE OAT MUFFINS
- Room Temperature: Oatmeal muffins will keep for about 3-4 days in an airtight container at room temperature.
- Refrigerator: Store baked oat muffins in an air-tight container in the refrigerator for up to 5 days.
- Freezer: Baked oatmeal muffins can be frozen for up to 3 months. Be sure to use a freezer-safe container, remove all the excess air (if possible, to prevent freezer burn), and label the contents.
Did you know? You can also freeze unbaked muffin batter!
VARIATIONS FOR RECIPES OATMEAL MUFFINS
Make recipes oatmeal muffins galore! Use these buttermilk oatmeal muffins as a base recipe for all of your favorite flavors.
- Blueberry Oatmeal Muffins. Add 1-2 cups of fresh or frozen blueberries to the muffin batter.
- Banana Oatmeal Muffins. Mash 1-2 ripe bananas and mix into the batter with the wet ingredients (or try my Blender Banana Bread Muffins!)
- Apple Oatmeal Muffins. Fold grated or chopped apples into the batter before baking.
- Oatmeal Raisin Muffins. Fold in 1 cup of raisins.
- Oatmeal Chocolate Chip Muffins. Fold in 1 cup of chocolate chips or mini chocolate chips.
- Nutty Oatmeal Muffins. Add chopped nuts like pecans, walnuts, or almonds to the batter, or sprinkle them on top before baking.
- More yummy additions:
- Add shredded coconut to the batter
- Swap almond extract for vanilla
- Sprinkle brown sugar, coarse sugar, or a pinch of dry oats on top of each muffin before baking
MACRO-FRIENDLY RECIPE FOR OATMEAL MUFFINS
As written, this oatmeal muffins recipe will give you mostly carbohydrates, with a few grams each of protein and fat.
Want to boost the protein? Try one of these easy additions:
- Mix in a scoop of collagen or protein powder with the dry ingredients. Unflavored or vanilla flavor would work best.
- Add an extra egg white. You’ll boost the protein by 5g and have slightly cakier muffins.
- Replace some of the butter with Greek yogurt. I wouldn’t do more than half, because you still want the richness from the fat, but you can make this swap to boost your protein by 3g.
- Use whole wheat flour. Oat flour has more protein than wheat flour, but whole wheat flour beats out all-purpose flour when it comes to protein.
OATMEAL MUFFINS FAQS
How to make Quaker muffins better?
The oatmeal muffins below taste way better than Quaker muffins for three reasons:
1. We use buttermilk for extra moisture, instead of milk (almond milk and non-dairy milk do not work as well)
2. We use butter (or coconut oil) instead of canola oil
3. We add cinnamon to boost the flavor
Can I make gluten-free oatmeal muffins?
Yes! Simply use a gluten-free flour mixture in place of the all-purpose flour. Ensure your oatmeal is certified gluten-free if needed.
How do I make fluffy and tall muffins?
First, don’t overmix the batter so they don’t turn out dense. Also, make sure the oven has completely preheated before putting the muffins in the oven. Finally, a thicker batter will give a taller and more fluffy muffin texture.
Can you add oats to any muffin recipe?
You probably could, but remember that oats absorb liquid, so if you’re not intentionally adding extra wet ingredients, the muffins may turn out dry. Luckily, that’s not an issue with these buttermilk oatmeal muffins!
MORE TASTY MUFFIN RECIPES
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Buttermilk Oatmeal Muffins
These yummy buttermilk oatmeal muffins turn out super moist, tall, and fluffy with a slight crunch on the outside and a soft, tender inside. Enjoy the basic oat muffin recipe or try one of 6 yummy flavor variations!
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Total Time: 0 hours
- Yield: 24 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Instructions
1. Preheat the oven to 400F and combine oats and buttermilk in a large bowl. Let the oats sit for 15 minutes to absorb the buttermilk.
2. Add the remaining wet ingredients and dry ingredients and stir with a spoon (not a mixer) until just combined. Add blueberries, chocolate chips, shredded coconut, etc. (optional) to the batter and stir to combine.
3. Line two 12-cup muffin tins with paper liners or silicone muffin cups. Fill each muffin cup ¾ full with batter and bake for 16-18 minutes, until the muffins are golden brown on top.
4. Let the muffins cool in the muffin pan for 5-7 minutes before removing the muffins to a wire rack to cool completely.
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