Oatmeal Muffins

"A moist, very tender muffin that we all enjoy. I eat mine plain but they are also good with butter or jam. It is surprising how tasty they are without any spices, flavorings or zest but the buttermilk and oats really give this muffin its flavor. Please note that the oats need to soak for 1 hour before preparing the muffins so I've included that in the prep time."
photo by Redsie photo by Redsie
photo by Redsie
photo by TexasKelly photo by TexasKelly
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 33mins
12 muffins




  • Soak oatmeal in buttermilk 1 hour; add egg and beat well.
  • Add sugar and mix.
  • Add cooled shortening.
  • Add flour sifted with salt, baking powder and soda.
  • Bake in greased muffin pans in hot oven (400 degrees) 15 to 20 minutes.

Questions & Replies

  1. Hi! These look so good. If I don’t have shortening, can I use another fat? I have coconut oil, veggie oil, butter, yogurt, sour cream on hand... of course, if making a substitution will change the taste or texture very much then of course I’ll run to the store to get shortening before baking. Just curious as shortening isn’t something I usually buy.


  1. My family really enjoyed these! I used old fashioned oats and soaked them about 20min. I also added a dash of cinnamon and vanilla. I can see that these would be very versatile muffins. I can't wait to try them with a little carrot added.
  2. These were very yummy. I did add a finely chopped apple, a tsp. of cinnamon and a tsp. of vanilla, because the addition of the apple, I got 15 muffins. I think I will also add some walnuts next time. Thanks Marg for sharing the recipe.
  3. I made these and LOVE them! Finally a muffin that tastes somewhat healthy vs. a sugary treat. I love the texture (very moist) and that they are only slightly sweet. I didn't have buttermilk so looked up a substitute. I used 3/4c sour cream 1/4 cup milk blended. I also added chopped strawberries. I'm going to make a big batch and freeze as they are perfect for school day breakfast and lunches. This is also going to be my new zucchini bread/muffin recipe. I have been forever trying to duplicate my grandmother's zucchini bread texture and this is it!!!
  4. I made these for the following week's breakfast but let them cool on the counter too long and they were snacked on except for the last 2 I saved for breakfast. Needless to say, we loved these and they were easy, thank you!
  5. I thought these were ok. They did not rise like I thought they would, and they were a bit heavy (I really like a huge, but still light & feathery muffin). I did add some finely chopped apple, so perhaps that weighed them down a bit, but I did wish they had risen more. Some I filled in the muffin cups 3/4 high and those did not rise to the top of the muffin cups. The rest I over filled, and they did rise up a bit above the top of the muffin cups, the way I like. I just like a nice big & hearty muffin, so I don't have to eat so many of them to satisfy my tummy at breakfast time. I will try them again without the apple. Thanks for posting the recipe.


  1. I used white sugar instead of brown sugar. I added a little vanilla and a little cinnamon. These are awesome. Very moist. Mother wanted some oatmeal muffins and I chose a great recipe. I will be making again. Thank!
  2. Noticed this same recipe numerous times. This was the one I made. I did us old fashioned but blended enough to the consistency of quick-cooking oats. I use 1/3 cup "Blue Agave" instead of the brown sugar and I have used both shortening, oil, and substituted with a fruit sauce (apple, prune, plum) They all work very well. One time I even forgot the egg. It was a bit crumbly but very eatable.' I have put in nuts, dried fruit, coconut. The last time they became a scrumptious blueberry muffin. They seem to be infallible. Over the years I have been searching for a good oatmeal muffin recipe. It has to be soaking it in the buttermilk. (Although I have never soaked them over 20 minutes. My mother was known for her wonderful light whole-wheat rolls by her grandchildren. I think I have found the recipe for my grandchildren's treat.
  3. Very moist and tasty. I didn't have buttermilk, so I used a mixture of milk and sour cream. I also replaced the sugar with honey and used whole wheat flour. For half of them, I added cinnamon and raisins (to suit my taste) and for the other half, I added chocolate chips (to please my kids). I think next time I'll lower the heat a little - they're nicely cooked in middle but a little dark on the outside.
  4. These muffins are phenominal! They just melt in your mouth - probably because of the shortening. I substituted sour cream for the buttermilk and added some chocolate chips to make them more appealing for the kids, but otherwise followed the recipe. Thanks for the great recipe!
  5. These are excellent! My father-in-law happened to stop by after I made a batch of them and he must have ate half the batch himself! He ranted and raved and begged me to send the recipe to my mother-in-law. I added some cinnamon, nutmeg, vanilla, and chopped up cranberries. I also used butter instead of shortening and regular milk rather than buttermilk. I've made several batches of these and they've been excellent every time (my kids also love them!!!). Thanks for sharing!


With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
View Full Profile

Find More Recipes