Easy Buttermilk Oatmeal Muffins

There’s something extra comforting about a warm muffin, and that might be because they’re such an unassuming snack. They’re simple and solid, filling you up without any fuss. That doesn’t mean they’re bland, however. These buttermilk muffins will surprise anyone when they reveal their subtle flavors and moist, light texture. 

As with any muffin, from blueberry or banana to buttermilk, the secret is to mix the batter lightly by hand. It might look too thick in the bowl, and you’ll be tempted to reach for the cake mixer, but these easy-to-make muffins using buttermilk need only a little nudge to help them rise and swell. 

Ingredients for Buttermilk Muffins

• Oats: For convenience, use quick-cooking instant oats with no flavors or sugars added.
• Buttermilk: Creamy, slightly sour buttermilk will give you the soft, moist texture. The lactic acid in buttermilk helps break down the proteins and gluten in other ingredients. 
• Egg: Use a whole egg, whisked gently, to bind the flour and oats mixture. 
• Sugar: This recipe calls for sweetness, and you’ll get plenty from packed brown sugar, with more aroma than standard white sugar.
• Oil: Use a neutral-tasting vegetable oil 
• Flour: All-purpose flour will be the go-to standard for baking, but whole wheat flour is an option of you want a more robust, nuttier muffin
• Baking powder and soda: Both leavening agents are necessary to make the muffins rise and overcome the acidity in the buttermilk that would otherwise flatten the batter
• Salt: A pinch of regular salt always makes a difference in baking to bring out other flavors

Directions 

Step 1: Make the buttermilk muffin batter

Sarah Tramonte for Taste Recipes

Soak the oats in buttermilk for 15 minutes until they’re soft. Stir in the beaten egg, sugar and oil. In a separate bowl, combine the flour, baking powder, baking soda and salt, then add these dry ingredients to the oat mix. Stir the mixture very gently by hand until everything looks moist, but no more. 

Step 2: Bake the muffins 

Sarah Tramonte for Taste Recipes

Fill greased or paper-lined muffin cups three quarters of the way full with the buttermilk muffin batter. Bake at 400°F for 16 to 18 minutes, when a toothpick inserted in the center comes out clean. Allow the muffin cups to cool for five minutes, then remove them to a wire rack and serve warm. 

Editor’s Tip: To get a taller, fluffier head on these muffins, you really do need a hot oven, so double check the temperature with an oven thermometer.

Sarah Tramonte for Taste Recipes

Recipe Variations 

• Add fruit, nuts or chocolate: Once you’ve perfected the buttermilk muffin, switch up subsequent versions by adding blueberries, raisins or chocolate chips to customize them to your taste.
• Try some toppings: For some extra visual effect and sweetness, you can dust the muffins with confectioners’ sugar as they cool, or scatter some coarse sugar crystals on top before baking. 

How to Store Buttermilk Muffins

Allow the muffins to cool completely, then store them in an airtight container between two sheets of paper towel to absorb any moisture. That will keep the tops crunchy. They’ll keep for a day or two at room temperature or a week in the refrigerator. 

Can you freeze buttermilk muffins?

Baked muffins using buttermilk can go in the freezer for up to three months without problems. Follow the steps above (paper towels and an airtight container) to manage moisture and prevent freezer burn. You can also freeze the raw batter for later, then allow it to thaw in the refrigerator overnight and bake it from room temperature. 

Buttermilk Muffins Tips    

Sarah Tramonte for Taste Recipes

Can I make my own buttermilk?

Want to get started but don’t have any buttermilk? You can make your own with regular milk and a little vinegar or lemon juice. Stir it together, allow to settle and don’t worry if it separates or curdles slightly. That means you’ve got your tangy buttermilk. 

Is there an egg-free version?

You can swap the egg for ground flaxseed, ripe banana or even applesauce (unsweetened) and you’ll still have a muffin that holds together without crumbling. 

Why aren’t my muffins fluffy?

There are so few steps to this buttermilk muffin recipe that adding an unnecessary step is usually the cause of a tough, flat muffin. Specifically, we’re referring to overmixing the batter. It’s not called for and it will undo the work of the baking powder and soda. You also want to make sure your ingredients are at room temperature before mixing.