Recipes

Buttermilk Oat Muffins: 24 Servings, 15-Minute Prep

A quick-cooking oat and buttermilk muffin recipe yields 24 muffins with 15 minutes of prep and 15 to 18 minutes of baking. Each muffin has 147 calories, 5 grams of fat, 23 grams of carbohydrates, and 3 grams of protein, according to the provided nutrition facts.

Rip Moss • Published: 2026-09-30 Updated: 2026-09-30

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This article was prepared from the recipe and nutrition information provided in the source material.

A buttermilk oatmeal muffin recipe yields 24 muffins and requires 15 minutes of prep, with a total time of 50 minutes from start to finish. The muffins bake at 400 degrees F for 15 to 18 minutes.

The recipe calls for quick-cooking oats, buttermilk, eggs, brown sugar, melted butter, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. The oats and buttermilk are combined first and left to rest for 15 minutes before the remaining ingredients are added.

To make the muffins, grease 24 muffin cups or line them with paper liners. In a small bowl, combine the eggs, brown sugar, and butter, then stir that mixture into the oat mixture. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt, then stir it into the oat mixture until just moistened. Fill the prepared cups about three-quarters full.

Bake until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pans for 10 minutes before removing them to a wire rack to cool completely.

According to the provided nutrition facts, each muffin contains 147 calories, 5 grams of fat, 23 grams of carbohydrates, and 3 grams of protein.

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