Oatmeal & Apple Buttermilk Muffins – Saturday Blog Showcase

I had some buttermilk that I wanted to use in a breakfast treat so I went  looking for a “buttermilk” muffin recipe.   Lots of options.   Some combined buttermilk and oatmeal, one of Moe’s favourite combinations. And another recipe  contained apples which was an added appeal (no pun intended).  I had just about settled on one recipe when I found another with a picture of a muffin that was  decorated  with a walnut half and drizzled with maple syrup before baking. Decisions, decisions.   What I ended up doing was adjusting one of the recipes slightly and using the walnut and maple syrup idea to decorate.  Except I was out of walnuts so used pecan halves instead.

Served warm for breakfast – moist and delicious

I have Jane’s Sweets and Baking Journal to thank for the basic recipe and Radio Gastronomy for the decorating idea.   Both of these blogs have great recipes and beautiful photography. 

You can find the original recipe on Jane’s Sweet and Baking Journal. Here is the recipe as I made it.

Oatmeal And Apple Buttermilk Muffins
Adapted from :Jane’s Sweets And Baking Journal

Preheat oven to 375°F

1 cup rolled oats (I used regular old fashioned oats)
1 cup buttermilk

3/4 cup All-Purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 pinch of cinnamon (or more if you prefer)
2 large eggs
1/4 cup granulated sugar
1/4 cup brown sugar
6 Tbsp. melted butter, unsalted
2 teaspoons vanilla extract
3/4 cup of finely chopped apple
Walnut or pecan halves
Pure Maple Syrup

In a large bowl, stir together the oats and buttermilk. Set aside for 20 minutes.

In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.

Into the large bowl of oats and buttermilk, add the beaten eggs, stir in the sugar, butter and the vanilla. Add  the flour mixture and stir just enough to combine. Do not over mix.  Fold in the chopped apple.

Line a muffin tin with paper liners. Fill the muffin cups  two-thirds full. Top each muffin with a pecan or walnut half and drizzle with a little maple syrup.   Bake at 375°F for about 15 minutes or until golden, and a toothpick inserted in the center comes out clean. Wonderful served warm for breakfast.

Thank you to Lori of All that Splatters  for hosting our Saturday Blog Showcase this week.
Visit All That Splatters  and join in the fun.

14 Comments Add yours

  1. Katy ~ says:

    It's 4:19 a.m. how I would LOVE one of those gorgeous gems right now. Love all the ingredients in this!

  2. Linda says:

    Ann…I am hungry and sitting here with a big cup of coffee and wish I could reach into the screen and pull one of these out!They look delicious and I have been looking for an apple muffin recipe…thanks so much!L~xo

  3. Zurin says:

    These look really really good and moist…its making me really hungry.

  4. Hippo Flambe says:

    Thanks Ann, I was just searching for a new muffin recipe as we are experiencing breakfast boredom here. Are they still good when they are not warm from the oven? I like to make enough muffins that we can eat them later for snacks and more then one breakfast.-Robin

  5. Katy, Linda, Zurin, I hope you will give the recipe a try, I think you would enjoy them.Robin, as a matter of fact they are. I stored the leftover muffins in a covered container and this morning I zapped a couple in the microwave just to slightly warm them and they were still moist and delicious. Great with my first morning coffee. Moe loves \”Porridge\” and is happy with a bowl of slow cooked oatmeal for breakfast. But the only way I like it is in cookies and muffins. Definitely a keeper recipe.Ann

  6. Sarah says:

    Really healthy, too. Great pics.

  7. che buoni questi muffun!

  8. Ann, those look so good! I've got plenty of oatmeal… I think I know where some of it is going! :DHappy Saturday Blog Showcase!

  9. Kathleen says:

    Those look wonderful. I love the addition of the apples..I did that last time with Sol's Dirtbombs..I am saving this..Mike is the muffin maker..I'll ask him to make them..soon!Thanks, Ann!

  10. Hippo Flambe says:

    Ann, Thanks so much for the recipe and the answer to my question. I made them this morning, following the recipe as closely as I ever do;-) This morning they were pear muffins and I used 1 1/2 cups, among a few other minor changes. They are wonderful, although I don't think I have to worry about how long they keep, Julian (my 4 year old) has eaten most of them already.I didn't have muffin liners so I just baked them in my silicone mini muffin pan. This recipe really needs muffin liners, so I guess i will have to make them again before I can put them on my blog. But I will put them up because they are so good and special.-Robin

  11. Rettabug says:

    Ann, I just love how you are able to punt when out of a certain ingredient & combine things to your liking, coming up with an even better creation! I have some powdered buttermilk in my cupboard & look forward to trying this recipe.I can still remember my grandmother showing me how to make buttermilk by putting vinegar into milk. I thought it was sooooo yucky back then!!! LOL

  12. Pam says:

    Ann, these look so yummy. Would love one with my coffee. Can you deliver?Pam

  13. Anonymous says:

    I realize that this recipe was posted nearly 2years ago, but I just came across the link this a.m. and whipped them up for a Sunday breakfast. I added a bit more cinnamon, a big dash of nutmeg and about a half cup of walnuts to the mix before baking.Fabulous – thank you)Sharon

  14. Sharon, thank you for taking the time to comment. Glad you enjoyed the muffins. I like how you adjusted the recipe to suit your own taste.~Ann

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