Skip to main content

Buttermilk Oatmeal Muffins #MuffinMonday


Very happy to be joining the Muffin Monday bakers again this month! I had some leftover buttermilk from another recipe so I searched the Taste of Home site and found Robert L's Buttermilk Oatmeal Muffins. 


The only changes I made to the recipe was to add a bit of vanilla and cinnamon to the batter and also to sprinkle raw sugar on top of the muffins before baking. I filled mine a little higher than the recipe calls for and got 11 muffins.

These are fantastic as is but you can change them up so many ways!  Add some blueberries or strawberries, chocolate or cinnamon chips.  They're great for breakfast, with your mid morning coffee, or as a lunchbox treat.  


Thank you so much to Stacy from Food Lust People Love for hosting #MuffinMonday! Be sure to check out the links down below for all of the other great recipes being shared this month! 

Buttermilk Oatmeal Muffins

Buttermilk Oatmeal Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Raw sugar for sprinkling on top (optional)

Instructions

  1. Heat oven to 400º.
  2. In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg,  sugar, vanilla and oil.
  3. Combine flour, cinnamon, baking powder, baking soda and salt; stir into oat mixture just until moistened.
  4. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with raw sugar, if desired.
  5. Bake at 400° until muffins test done, 16-18 minutes.
  6. Cool in pan 5 minutes before removing to a wire rack.
Source: https://www.tasteofhome.com/recipes/buttermilk-oatmeal-muffins/
Buttermilk, oat, muffins
Breakfast, Snacks, Desserts
American


*********************************

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.




Comments

  1. What a gorgeous color these are, Jolene! Bet they taste even better than they look.

    ReplyDelete
  2. Anytime a recipe calls for buttermilk, I always have some left over. What a great way to use it up! Love the sugar on top too.

    ReplyDelete
  3. I have some leftover buttermilk in my fridge right now. Thanks Jolene.

    ReplyDelete
  4. That is beautiful muffin. Buttermilk and oatmeal adds excellent texture of muffin.

    ReplyDelete
  5. This is awesome. Love the simple and tasty muffin with sugar on top! Yum!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick