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
Ingredients
Soak
- 1 cup quick oats
- 1 cup buttermilk
Remaining Ingredients
- 1/4 cup brown sugar (up to 1/2 cup for a sweet muffin)
- 1/4 cup vegetable oil
- 2 eggs (or flax eggs -see notes)
- 1 cup flour (wholewheat or GF oat flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- 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.)
Notes
- 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.
. 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
Hi there! What would happen if you added the sugar to the preferment? I suppose some of the sugar would get eaten away… and then…? What does that mean for the final product? Just curious!
I think it would depend on the culture. I think yogurt probably wouldn’t ferment sucrose, but kefir might? -Because of the lactic bacteria versus yeast/bacteria combo. Either way, it shouldn’t cause a problem. Let me know what happens if you try it!
Does it have to be quick oats? Or can I use regular oats? Thanks!
I usually use regular oats, however, quick oats will “disappear” a bit more into the batter. 🙂
Hi, I tried the vegan apple version with the same measurements. The taste was okay. But it was very mushy and dense, not soft. Any suggestions?
Hum… this has been my go-to muffin recipe for years. Certain flavors are denser. Likely it’s related to the moist weight of the apples, in combo with the flax egg. If you used GF flour, maybe add 2 tsp of xanthan gum to help with the structure? Also, feel free to bake for longer, until a toothpick comes out clean. Cheers! Emillie