Buttermilk Oatmeal Muffins: A Hearty and Delicious Breakfast or Snack

These Buttermilk Oatmeal Muffins are the perfect way to start your day or enjoy a satisfying snack. They’re moist, tender, and packed with wholesome ingredients like oats and buttermilk, making them a healthier alternative to many store-bought muffins. The slight tang of buttermilk complements the nutty flavor of the oats beautifully, creating a delightful flavor profile that’s both comforting and delicious. This recipe is easy to follow, customizable, and yields a batch of muffins that are sure to become a family favorite.

## Why You’ll Love These Buttermilk Oatmeal Muffins

* **Moist and Tender Texture:** The combination of buttermilk and oil creates a wonderfully moist and tender crumb that stays fresh for days.
* **Wholesome Ingredients:** Oats add fiber and a slightly chewy texture, while buttermilk contributes to the muffin’s tangy flavor and helps to tenderize the gluten in the flour.
* **Easy to Make:** This recipe requires minimal effort and uses simple ingredients that you likely already have in your pantry.
* **Customizable:** Feel free to add your favorite mix-ins, such as berries, nuts, chocolate chips, or dried fruit.
* **Perfect for Meal Prep:** These muffins are great for making ahead and enjoying throughout the week. They also freeze well, making them a convenient option for busy mornings.

## Ingredients You’ll Need

Before you start baking, gather the following ingredients:

* **Rolled Oats:** Use old-fashioned rolled oats, not instant oats. Rolled oats provide a heartier texture and a more pronounced oat flavor.
* **Buttermilk:** Buttermilk adds a tangy flavor and helps to create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
* **All-Purpose Flour:** All-purpose flour provides structure to the muffins. You can also use a 1:1 gluten-free flour blend.
* **Brown Sugar:** Brown sugar adds moisture and a caramel-like flavor. You can use light or dark brown sugar, depending on your preference.
* **Granulated Sugar:** Granulated sugar adds sweetness and helps to create a light and airy texture.
* **Baking Powder:** Baking powder is a leavening agent that helps the muffins rise.
* **Baking Soda:** Baking soda reacts with the buttermilk to create additional lift and a slightly tangy flavor.
* **Salt:** Salt enhances the flavors of the other ingredients.
* **Eggs:** Eggs bind the ingredients together and add moisture.
* **Vegetable Oil:** Vegetable oil adds moisture and helps to keep the muffins tender. You can use other neutral-flavored oils, such as canola oil or avocado oil.
* **Vanilla Extract:** Vanilla extract enhances the flavor of the muffins.

## Step-by-Step Instructions

Follow these simple steps to make delicious Buttermilk Oatmeal Muffins:

**1. Prepare the Oats:**

* In a large bowl, combine the rolled oats and buttermilk. Stir to combine and let it sit for at least 15 minutes, or up to 30 minutes. This will soften the oats and allow them to absorb the buttermilk, resulting in a more tender muffin.

**2. Preheat Oven and Prepare Muffin Tin:**

* Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.

**3. Combine Dry Ingredients:**

* In a separate bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.

**4. Combine Wet Ingredients:**

* In the bowl with the soaked oats, add the eggs, vegetable oil, and vanilla extract. Stir to combine.

**5. Combine Wet and Dry Ingredients:**

* Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter, as this can result in tough muffins. A few lumps are okay.

**6. Fill Muffin Cups:**

* Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.

**7. Bake:**

* Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

**8. Cool:**

* Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

## Tips for Perfect Buttermilk Oatmeal Muffins

* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in tough muffins. Mix until just combined, and don’t worry about a few lumps.
* **Use Room Temperature Ingredients:** Using room temperature eggs and buttermilk will help the ingredients combine more easily and create a smoother batter.
* **Measure Flour Accurately:** The best way to measure flour is to use a kitchen scale. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour.
* **Let the Oats Soak:** Soaking the oats in buttermilk helps to soften them and create a more tender muffin. Don’t skip this step!
* **Add Mix-Ins:** Feel free to add your favorite mix-ins to the batter. Some popular options include berries, nuts, chocolate chips, dried fruit, or even a sprinkle of cinnamon.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Start checking the muffins for doneness around 18 minutes, and bake until a toothpick inserted into the center comes out clean.
* **Cool Completely:** Let the muffins cool completely before storing them. This will prevent them from becoming soggy.

## Variations and Add-Ins

One of the best things about these Buttermilk Oatmeal Muffins is that they’re incredibly versatile. Here are a few ideas for variations and add-ins:

* **Blueberry Buttermilk Oatmeal Muffins:** Add 1 cup of fresh or frozen blueberries to the batter.
* **Chocolate Chip Buttermilk Oatmeal Muffins:** Add 1/2 cup of chocolate chips to the batter.
* **Nutty Buttermilk Oatmeal Muffins:** Add 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter.
* **Cinnamon Raisin Buttermilk Oatmeal Muffins:** Add 1 teaspoon of cinnamon and 1/2 cup of raisins to the batter.
* **Apple Cinnamon Buttermilk Oatmeal Muffins:** Add 1 cup of chopped apples and 1 teaspoon of cinnamon to the batter.
* **Maple Walnut Buttermilk Oatmeal Muffins:** Substitute maple syrup for some of the granulated sugar and add 1/2 cup of chopped walnuts to the batter. Start with substituting ¼ cup of the sugar with maple syrup and adjust from there to suit your taste
* **Pumpkin Spice Buttermilk Oatmeal Muffins:** Add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter.
* **Lemon Poppy Seed Buttermilk Oatmeal Muffins:** Add the zest of one lemon and 2 tablespoons of poppy seeds to the batter.

## Serving Suggestions

These Buttermilk Oatmeal Muffins are delicious on their own, but they’re also great served with:

* **Butter or Cream Cheese:** Spread a pat of butter or a dollop of cream cheese on a warm muffin.
* **Jam or Jelly:** Add a spoonful of your favorite jam or jelly.
* **Honey or Maple Syrup:** Drizzle with honey or maple syrup for extra sweetness.
* **Yogurt and Granola:** Crumble a muffin over yogurt and top with granola for a quick and easy breakfast.
* **Fruit Salad:** Serve alongside a fresh fruit salad for a healthy and refreshing meal.

## Storage Instructions

* **Room Temperature:** Store the muffins in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** Store the muffins in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving.
* **Freezer:** Freeze the muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

## Buttermilk Oatmeal Muffins Recipe

This is the basic recipe; adjust it with the add-ins to create your favorite flavor profile.

**Yields:** 12 muffins
**Prep Time:** 20 minutes
**Cook Time:** 18-20 minutes

### Ingredients:

* 1 1/2 cups rolled oats
* 1 1/2 cups buttermilk
* 1 1/2 cups all-purpose flour
* 1/2 cup packed light brown sugar
* 1/4 cup granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs
* 1/3 cup vegetable oil
* 1 teaspoon vanilla extract

### Instructions:

1. In a large bowl, combine the rolled oats and buttermilk. Stir to combine and let sit for 15-30 minutes.
2. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
3. In a separate bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
4. In the bowl with the soaked oats, add the eggs, vegetable oil, and vanilla extract. Stir to combine.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
6. Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

## Nutrition Information (Approximate)

(Per muffin, without add-ins):

* Calories: Approximately 180-220
* Protein: 4-5g
* Fat: 8-10g
* Carbohydrates: 25-30g
* Fiber: 2-3g

*Please note that nutrition information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

These Buttermilk Oatmeal Muffins are a delicious and satisfying way to start your day or enjoy a midday snack. With their moist texture, wholesome ingredients, and customizable nature, they’re sure to become a new favorite in your household. So, grab your ingredients and get baking! Enjoy!

## FAQs

**Q: Can I use instant oats instead of rolled oats?**
A: While you *can* use instant oats, the texture will be different. Rolled oats provide a heartier, chewier texture that is preferable for these muffins.

**Q: Can I substitute the buttermilk?**
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

**Q: Can I freeze these muffins?**
A: Yes, these muffins freeze well. Let them cool completely before freezing in an airtight container or freezer bag for up to 2 months.

**Q: Can I reduce the sugar in this recipe?**
A: Yes, you can reduce the sugar slightly, but keep in mind that it will affect the texture and sweetness of the muffins. It’s recommended to reduce it by no more than 1/4 cup.

**Q: Can I use a different type of oil?**
A: Yes, you can use any neutral-flavored oil, such as canola oil or avocado oil.

**Q: Why are my muffins tough?**
A: Overmixing the batter is the most common cause of tough muffins. Be careful not to overmix, and only mix until just combined. Also, ensure you are measuring the flour accurately.

**Q: My muffins are sticking to the muffin tin, even though I greased it. What am I doing wrong?**
A: Even with greasing, sometimes muffins stick. Using muffin liners will solve this issue. If you don’t have liners, make sure to grease the tin very thoroughly, paying special attention to the corners and edges. You can also try dusting the greased tin with flour before adding the batter.

**Q: How can I make these muffins gluten-free?**
A: Use a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for best results.

**Q: Are these muffins suitable for diabetics?**
A: Because these muffins contain sugar, they may not be suitable for everyone with diabetes. It’s best to consult with a healthcare professional or registered dietitian to determine if these muffins are appropriate for your individual needs and how they fit into your overall dietary plan. You could also explore sugar-free sweetener alternatives, keeping in mind they may affect the texture of the muffin.

Enjoy your baking!