Quick Oatmeal Muffins with Buttermilk
Classic oatmeal muffins with buttermilk tang and brown sugar sweetness. Ready in 45 minutes after 1-hour oat soak, yields 5 tender breakfast muffins.
YIELD
5 servingsPREP
25 minCOOK
20 minREADY
45 minSometimes you need muffins this morning, not tomorrow morning. These come together in under an hour with just a brief soak for the oats in tangy buttermilk.
Brown sugar adds molasses-rich sweetness that pairs beautifully with the buttermilk’s tang, while butter keeps them moist and tender.
Let the oats rest for an hour (not overnight), then stir everything together and bake at 400°F for 20 minutes. You’ll get 5 generously sized muffins with golden tops, perfect alongside homemade jam or honey butter.
Kitchen Tips
- One hour soak is enough for tender oats without overnight wait
- Use real buttermilk for best tangy flavor, or make sour milk substitute
- Cream butter and brown sugar well for light, fluffy texture
- Fill muffin cups ⅔ full for nice domed tops without overflow
- Serve warm with butter, jam, or honey for best experience
Variations
- Blueberry Oat: Fold in ¾ cup fresh or frozen blueberries
- Banana Nut: Add 1 mashed banana and ½ cup chopped walnuts
- Maple Pecan: Replace 2 tablespoons brown sugar with maple syrup, add ⅓ cup chopped pecans
Ingredients
Directions
Combine oats and butter/sour milk in small bowl.
Mix well and let stand 1 hour.
Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed.
Add egg; beat until light and fluffy.
Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
Spoon batter into greased 2½-inch muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.
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