Are you looking for the perfect muffin? These buttermilk oatmeal muffins are deliciously chewy and rich tasting. They’re certain to become a new favorite. Try one of the 8 flavor options!
These muffins are one of my go-to snacks for school lunches. They are so quick, easy, and delicious that my kids bake them all on their own!
Best of all, they are much healthier than most store-bought baked goods! While they aren’t completely sugar-free, they aren’t really very sweet. For a completely fruit-sweetened muffin, try my banana-sweetened cake recipe. Or if you are looking for a savory muffin, then make cheese and onion muffins.
Oatmeal Muffin Flavors
Really… there are endless ways to flavor muffins. And this simple recipe is a great base for all sorts of fun flavors.
Here are 8 of our favorite flavor options:
- Peanut butter and berries: Stir 1/4 cup of fresh or frozen berries into the muffin batter, then dollop 1 Tbsp of peanut butter into the center of each muffin. (See the photo below for peanut butter and blueberry muffins).
- Apple pie: Add 1/4 cup of grated apples, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp ground ginger to the batter.
- Chocolate cranberry: Stir in 1/4 cup of dark chocolate chips and 1/4 cup of fresh cranberries for a sweet and sour combination.
- Blueberry cream cheese: Mix a 1/4 cup of blueberries into the batter, then add 1 Tbsp of cream cheese into the center of each muffin.
- Lemon poppy seed: Add the zest of 2 lemons with 2 tbsp of poppy seed for this classic muffin flavor.
- Orangesicle: Add in the zest of 1 orange along with 2 tsp of vanilla extract. This is also nice with 1 tbsp of yogurt cheese placed in the center of each muffin.
- Nutty squirrel: Stir in 1/4 cup of chopped walnuts and almonds for a crunchy muffin.
- Raisin Spice: For a bit of natural sweetness add 1/4 cup of raisins and 1/2 tsp of cinnamon. I love this flavor fresh and hot with a smear of butter.
Buttermilk Oatmeal Muffins
These buttermilk oatmeal muffins can easily be adapted for egg-free and gluten-free diets. They are perfect for all sorts of muffin flavors: peanut butter & berry, chocolate & cranberry, blueberry & cream cheese, and more! See the section above for eight delicious options.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Fermented
- Diet: Vegetarian
- Mix the oats and buttermilk in a glass bowl or measuring cup. The oats need to soak for at least 30 minutes to hydrate, otherwise, you can leave them to preferment for up to 24 hours.
- When you are ready to bake the muffins, start by preheating the oven to 400 F.
- Mix the sugar, oil, and eggs into the batter. When it is well mixed, add in the flour, baking soda, and salt.
- Stir in any additional flavors (see the section above for 8 options).
- Spoon batter into a greased or lined muffin tin and bake for 18-20 min (until a skewer comes out clean.)
- I have made these muffins with eggs and flax eggs. It works well both ways. Make a flax egg by mixing 2 Tbsp of flax with 1/4 cup of water and allowing it to gel for 10 minutes before mixing into the batter.
- The oats can be soaked with any cultured dairy or dairy alternative. Yogurt, soy yogurt, or nut milk yogurt are all great options.
- I always use silicone muffin liners or non-stick paper muffin liners. It’s easier to clean than the muffin tin, and it really helps with the stability of my gluten-free and vegan baking.
Keywords: breakfast, dessert, cultured, soaked, prefermented, peanut butter, berries, chocolate, nuts, cream cheese, yogurt, spring, summer, gluten free