Mom’s Oatmeal Muffins
Mom's Oatmeal Muffins
My Mom’s Oatmeal Muffins are a delicious and nutritious muffin! One of my family’s favourite recipes!
If there is one muffin recipe that I could make and eat over and over it would be this recipe for my Mom’s Oatmeal Muffins. In fact, I make a batch of these at least once a month, sometimes more. I first had these muffins when I was a kid and my Mom would make them for us, so they’re basically comfort food for me. Now I make them for my own family…family recipes really are the best. I hope they become a part of your family too.
Simple + quick!
This recipe is very uncomplicated and only takes a few minutes to assemble, which means that within about a half hour you can have a batch of freshly baked muffins ready to enjoy. Love that. But mostly I just really love how delicious they are…they’re tender with a yummy oat-y texture! Oh, and did I also mention they’re healthy muffins? Even better.
Serving Suggestions:
These Oatmeal Muffins are perfect for lunch boxes and after school snacks. Or invite a friend over for coffee or a spiced tea, and plate of these homemade oatmeal muffins. I also like to serve them for brunch with eggs, bacon and fruit salad. So good.
Oatmeal Muffin Recipe Tips:
- OATS: Use quick oats or rolled oats for this recipe (not instant oats).
- BUTTERMILK: These are best made with buttermilk, but if you don’t have any on hand you can try this buttermilk substitute or use 1/2 cup sour cream and 1/2 cup milk.
- OIL: Vegetable or canola oil. You can use melted butter as well. I have also used melted coconut oil which is good, but it definitely adds a coconut flavour to the muffins.
- FLOUR: For extra nutrition you can use 1/3 cup whole wheat flour and 2/3 cup white flour, or half and half.
- VARIATIONS: You can add 1/2 tsp ground cinnamon, or 1/2 cup chocolate chips, raisins or blueberries.
- STORAGE: Store these muffins in an airtight container on the counter at room temperature. Tip! If you want warm muffins, I like to put them in the microwave for about 10 seconds.
- FREEZING: These muffins freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.
Mom’s Oatmeal Muffins
Ingredients
- 1 cup quick oats
- 1 cup buttermilk
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup oil vegetable or canola
- 1/2 cup brown sugar
- 1 large egg lightly beaten
Instructions
- Preheat your oven to 400 degrees F.
- Line a muffin tin with 12 paper liners.
- Stir together the oats and buttermilk, and let sit for about 5 minutes.
- In a separate large bowl whisk together the flour, salt, soda and baking powder.
- In another bowl combine the oil, egg and brown sugar. Then add this to the oat mix.
- Then combine the oat mixture with the flour mixture.
- Scoop the batter evenly between 12 muffin cups for 12 large muffins, or you if you want smaller muffins, spread the batter between 16 muffin cups.
- Bake for 15 – 20 minutes.
- Let the muffins cool in the muffin pan for about 5 minutes, then remove and let fully cool on a wire rack.
More Muffins Recipes
Bran, oatmeal, blueberry, apple, lemon and more!
I hope you enjoy this tasty and healthy muffin recipe. Have a delicious day!
I’m so excited I found this recipe! Oatmeal muffins were a comfort food when I was growing up too and I can’t wait to make these for my girls tomorrow! Thank you!
You are so welcome! I hope you love them as much as we do!
Loved this little recipe. I didn’t have buttermilk in the fridge, so I mixed about 1/3 cup Greek yogurt in with milk and made it measure 1 cup. Seemed to work but I felt that I could taste the baking soda just a bit. Next time (and YES! there will be a next time), I reduce the baking powder (which has backing soda in it) to 1/2 teaspoon and see if that cuts the flavor out. Sometimes substitutions are not 100% and we have to learn!
These are a family favourite recipe that I have been making for 20+ years! These muffins are so good.