Best 6 Buttermilk Oatmeal Raisin Muffins Recipes
Indulge in the delectable symphony of flavors and textures with our buttermilk oatmeal raisin muffins, a delightful treat that combines the wholesome goodness of oats, the tangy zest of buttermilk, and the sweet burst of raisins. These muffins are not just a morning staple but an all-day snack that will tantalize your taste buds and keep you satisfied. With three tempting variations – classic, streusel-topped, and chocolate chip – these muffins offer a range of flavors to suit every palate. Whether you prefer the traditional simplicity of the classic muffin, the indulgent crunch of the streusel topping, or the irresistible combination of oats, raisins, and chocolate chips, these recipes cater to your every craving. So, get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK OATMEAL MUFFINS
These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin
Provided by Taste of Home
Time 30m
Yield about 8 muffins.
Number Of Ingredients 9
Steps:
- In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERMILK OATMEAL MUFFINS
Hearty breakfast muffins made with quick oats and buttermilk are a great way to start the day.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Mix oats and buttermilk in a large bowl; allow to rest for 15 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Combine eggs, brown sugar, and butter in a small bowl; stir into oat mixture. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl; stir into oat mixture until just moistened. Fill prepared muffin cups about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 146.8 calories, Carbohydrate 22.7 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 247.7 mg, Sugar 10 g
OATMEAL RAISIN MUFFINS
Whenever I share these spiced muffins, they're snapped up in a hurry.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL-RAISIN MUFFINS
From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.
Provided by Miss Annie
Categories Quick Breads
Time 1h
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Combine the oats and buttermilk and let stand 30 minutes.
- Sift together the flour, baking powder, salt, baking soda and cinnamon.
- Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
- Stir until just combined.
- The batter will be lumpy.
- Fold in the raisins.
- Spoon into a muffin tin about 2/3 full.
- Bake at 400º F for 15 to 20 minutes.
Nutrition Facts : Calories 160.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 47.1, Sodium 228.9, Carbohydrate 20.9, Fiber 1.1, Sugar 9.4, Protein 3.6
OATMEAL RAISIN MUFFINS
Make and share this Oatmeal Raisin Muffins recipe from Food.com.
Provided by Gail Blue Eyes
Categories Quick Breads
Time 38m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- In a small bowl, combine oats and buttermilk.
- In a small mixing bowl, combine the egg, brown sugar and oil; stir in oat mixture.
- Combine the dry ingredients; stir into batter just until moistened.
- Fold in raisins.
- Fill greased or paper lined muffin cups three-fourths full.
- Bake at 400 degrees for 15-18 minutes or until tests done.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 215.2, Fat 7.3, SaturatedFat 1.2, Cholesterol 18.6, Sodium 269.7, Carbohydrate 33.5, Fiber 1.4, Sugar 13.8, Protein 4.5
OATMEAL MUFFINS
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Provided by Beth McCasland
Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats and buttermilk and let stand 1 hour.
- Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
- Add egg, sugar and butter to oat mixture, stirring until just combined.
- Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
- Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Tips:
- Use fresh ingredients. The fresher your ingredients, the better your muffins will taste. This is especially true for the buttermilk and eggs.
- Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups evenly. This will help the muffins rise evenly.
- Bake the muffins at a high temperature. This will help them rise quickly and develop a golden brown crust.
- Let the muffins cool completely before serving. This will help them set and develop their full flavor.
Conclusion:
Buttermilk oatmeal raisin muffins are a delicious and easy-to-make breakfast treat. They're perfect for a quick grab-and-go breakfast or a leisurely weekend brunch. With their moist texture, sweet flavor, and chewy raisins, these muffins are sure to be a hit with everyone who tries them.
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