Buttermilk Oatmeal Muffins
Buttermilk oatmeal muffins offer a hearty, slightly sweet flavor with nutty and cinnamon notes, perfect for breakfast or snacks, suitable for health-conscious or busy mornings.
Ingredients
Instructions
- Soak the oatmeal in the buttermilk for at least 1/2 hour.
- Beat the eggs into the oat mixture.
- Add honey to the mixture.
- Stir in the dry ingredients: whole wheat flour, salt, and soda.
- Add oil and mix only until blended.
- Pour batter into muffin tins and bake at 425°F for 15 to 20 minutes.
Tips & Substitutions
For extra moisture, consider adding a mashed banana or a bit of applesauce to the batter. If you don’t have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. If you're looking for a gluten-free option, use a 1:1 gluten-free flour blend instead of whole wheat flour. These muffins can also be customized with spices like nutmeg or additional ingredients like nuts or chocolate chips.
Serving Suggestions
These buttermilk oatmeal muffins are perfect for breakfast or a snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea. For a complete meal, enjoy them alongside a fruit salad or yogurt. You can also try them with a side of Scratch Pudding for a delightful dessert experience.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Oatmeal Muffins contains roughly 525 calories, with 6g protein, 49g carbohydrates, and 35g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats instead of quick oats. Just soak them in the buttermilk for a bit longer to ensure they soften adequately. This will give the muffins a heartier texture, which is quite pleasant.
What can I substitute for honey?
If you prefer a different sweetener, maple syrup or agave nectar can be great substitutes for honey in this recipe. Just keep in mind that the flavor may vary slightly and you may need to adjust the quantity to taste.
Can I make these muffins vegan?
Absolutely! To make these muffins vegan, substitute the buttermilk with a plant-based milk mixed with a tablespoon of vinegar, use flax eggs instead of the egg, and replace honey with maple syrup or agave. They will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).