Easy Oatmeal Muffins recipe uses buttermilk to create super moist, tall, fluffy muffins. With a slight crunch on the outside and soft on the inside, these oatmeal muffins are freezer-friendly and perfect for a healthy breakfast or a quick snack.
Muffins have been a staple in my house since my kids were toddlers. Whether it’s Chocolate Chip Banana Muffins, Pumpkin Chocolate 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
I love that oats play a significant role in these muffins. Oats are higher in fiber and protein than flour, and they’re cheaper too.
When combined with buttermilk (either store-bought or Homemade Buttermilk), you get a super moist muffin that’s hard to resist.
Plus these muffins are freezer-friendly, rely on pantry staple ingredients, and can be modified to use up any random ingredients you have in the fridge!
Oatmeal Muffin Recipe Ingredients
- Quick-cooking Oats (keep reading for how to make oatmeal muffins with old-fashioned rolled oats)
- Buttermilk: store-bought or you can make your own buttermilk
- Eggs
- Brown Sugar
- Melted Butter or Coconut Oil
- Flour (all-purpose flour or whole wheat)
- Baking Powder + Baking Soda + Salt
- Vanilla Extract + Cinnamon
How to Make My Oatmeal Muffins Recipe: Step by Step Instructions
Step 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.
Step 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.
Step 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.
Step 4: Let the muffins cool in the muffin pan for 5-7 minutes before removing the muffins to a wire rack to cool completely.
Making Oatmeal Muffins Recipe with Old Fashioned Oats
The recipe below calls for quick-cooking oats or instant oats, which are essentially old-fashioned rolled oats that have been cut into smaller pieces so that they cook faster.
You can easily use old-fashioned oats by measuring the oats in a food processor or blender and pulsing them a few times.
How to Store Oatmeal Muffins
- Room Temperature: Oatmeal muffins will keep for about 3-4 days in an airtight container at room temperature.
- Refrigerator: Store baked oatmeal 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 Moist Oat Muffins
- Add blueberries, mini chocolate chips, raisins, or shredded coconut to the batter
- Add chopped nuts like pecans, walnuts, or almonds
- Swap almond extract for vanilla
- Substitute flaxseed egg for the egg
- Sprinkle brown sugar, coarse sugar, or a pinch of dry oats on top of each muffin before baking
Frequently Asked Questions
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
How can I bake oatmeal blueberry muffins with no flour?
This recipe for oatmeal muffins uses flour, but my Banana Oatmeal Muffins use only oats and oat flour. You can make that recipe, and stir blueberries into the batter before baking for blueberry oatmeal muffins.
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?
There are secrets to 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.
More Tasty Recipes
- Oatmeal Chocolate Chip Cookies
- Blueberry Oatmeal Bake
- Vegan Lemon Blueberry Scones
- Chocolate Chip Scones
- Einkorn English Muffins
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Easy Oatmeal Muffins recipe uses buttermilk to create super moist, tall, fluffy muffins. With a slight crunch on the outside and soft on the inside, these oatmeal muffins are freezer-friendly and perfect for a healthy breakfast or a quick snack.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Total Time: 0 hours
- Yield: 24 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups quick-cooking oats
- 2 cups buttermilk
- 2 eggs
- ¾ cup brown sugar
- 8 Tbsp butter, melted
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 tsp cinnamon
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.
Notes
- Buttermilk: You can use store-bought buttermilk or you can make your own. Here are several ways to easily make your own buttermilk at home.
- Sugar: You can substitute white granulated sugar for brown sugar. Be sure to add 1 tsp molasses if you do.
- Butter: Substitute coconut oil, either unrefined coconut oil that’s been melted, or refined coconut oil.
Nutrition
- Calories: 130
I came upon this recipe randomly, and thought it looked easy, and used up only pantry staples. I didn’t have high expectations, as this is a healthier recipe.
I was blown out of the water by these. Even with half whole wheat flour, and ‘bootlegged buttermilk’ (reconsituted dry milk+yogurt+lemon juice), they are perfectly fluffy, moist, and so delicious.
*Other changes include baking at 375 for 16 minutes, and using margarine instead of butter for cost reasons.*
I used some mini chocolate chips to try and mimic my old childhood favourite: Quaker Oatmeal Chocolate Chip muffin mix. And it worked perfectly. These are almost identical, despite being on the cheaper and healthier side of muffins.
I tip the hat to you, Tiffany!