Decadent Buttermilk Oatmeal Muffins
If you are looking for a very easy, and yet absolutely delicious – and practically fool-proof Buttermilk Oatmeal muffin recipe, try this on for size!
Today, I was cleaning out the pantry since my husband and I are getting ready to head south for the winter, and I saw a nearly-empty container of oats. Hmmm… It’s a little wintry out there today, almost like a sleeting, freezing rain… Plus, I have a quart of Kate’s Buttermilk, probably the best buttermilk I have ever had (it has NO additional ingredients – just “cultured buttermilk”).
I knew I had a recipe that we’ve enjoyed in the past, so I dug through my recipe box, and came out with this! Now, be forewarned: This is NOT low-fat. It’s NOT low-sugar. It’s NOT wheat-free. But… if you can get past all that, these may well be some of the most yummy, melt-in-your-mouth, decadent buttermilk oatmeal muffins.
Okay! Let’s go!
- 1 1/2 cups oats (I use ordinary rolled oats)
- 1 1/2 cups buttermilk (Kate’s or another high-quality brand is best)
- 2 eggs
- 1/2 cup brown sugar (I haven’t experimented with Xylitol or another alternative yet)
- 1/2 cup (1 stick) melted butter
- 1 teaspoon vanilla (I go a little heavy-handed on the vanilla)
- 1 1/2 cups flour (I use King Arthur unbleached organic)
- 1 tablespoon baking powder (I use aluminum-free powder)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg (optional)
- Preheat oven to 400 degrees F, and grease a muffin tin with butter.
- Combine the oats and buttermilk in a bowl, and let sit 10 minutes. It is important to let it sit.
- In a larger bowl, while the oats and buttermilk are sitting, combine the eggs, brown sugar, and vanilla (hold off on adding the butter for now).
- In another bowl, combine the flour, baking powder, baking soda, salt, and nutmeg (if using).
- Once the 10 minute “soak” is up, go ahead and add that melted butter to the eggs/brown sugar/vanilla mix (we put the melted butter in close to the end of the 10 minute wait, just before you’re going to mix it all up since you don’t want the butter to congeal).
- Now add the oatmeal/buttermilk mix into the eggs/brown sugar/vanilla/melted butter mix.
- Combine this mix until all these wet ingredients are evenly distributed.
- Add the flour/baking powder/baking sods/salt/nutmeg mix INTO the wet ingredients, and combine gently – just until mixed. Don’t overmix.
- Divide the mix and fill the muffin pan. I use a regular size, 12-muffin pan. There’s quite a bit of batter, but don’t worry – just divide it equally.
- Bake at 400 degrees F for 20 minutes.
- Remove when the tops all appear evenly browned.
- Experts tell you to cool on a rack. I say, “cool in stomach” because I can’t wait that long!
My husband says there’s enough butter in there so you won’t need more (matter of opinion, don’t you think?) but honestly, they are very moist, and are delicious plain, or with a dollop of yummy jam of your choice.
I hope you enjoy this!