muffins are a cozy blend of tangy buttermilk, hearty oatmeal, and sweet raisins, perfect for a wholesome breakfast or snack. Easy to make and wonderfully comforting, they’re sure to become a favorite in your kitchen.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Better Cooking Tips
Use fresh buttermilk for the best flavor and moisture.
Do not overmix the batter; stir just until ingredients are combined to keep muffins light.
Soak the raisins in warm water or juice for 10 minutes to make them plumper and juicier.
Ingredients
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Why This Recipe Stands Out
These muffins are a perfect blend of hearty and sweet. The buttermilk makes them tender and moist, while the oatmeal adds a nice texture and fiber. Raisins bring a natural sweetness that pairs well with the slightly tangy batter.
Step 1
Mix the buttermilk, rolled oats, and raisins in a bowl. Cover it up and pop it in the fridge for at least 8 hours, or overnight if you can. When you’re ready to bake, heat your oven to 400°F (200°C) and grease a 12-cup muffin tin well.
Step 2
Take the buttermilk mixture out of the fridge. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and wheat germ. In a large bowl, cream the butter and brown sugar until the mixture is light and fluffy. Then add the honey and egg, mixing everything until smooth.
Step 3
Now, add the flour mixture and the buttermilk mixture to the butter mixture in batches, alternating between the two. Stir just until everything is combined and the batter is evenly moistened.
Step 4
Spoon the batter into your prepared muffin tin, dividing it evenly. Bake in the oven for about 22 to 28 minutes, or until the muffins are golden brown and set in the middle. Let them cool a bit before digging in!
46
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Ideas
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of tea or coffee for a comforting breakfast or snack.
Storing Food Safely
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can use regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup as a buttermilk substitute.
How do I store the muffins to keep them fresh?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I make the batter without chilling the oat and buttermilk mixture overnight?
Chilling helps soften the oats and plump the raisins, but if short on time, soak for at least 1 hour.
What can I use instead of wheat germ if I don’t have any?
You can omit it or substitute with an equal amount of ground flaxseed or additional oats.
How do I know when the muffins are fully baked?
They should be golden brown and a toothpick inserted in the center should come out clean.
Can I replace the brown sugar with another sweetener?
Yes, you can use white sugar, coconut sugar, or adjust honey amount to taste.
Is it okay to use quick oats instead of rolled oats?
Rolled oats work best for texture, but quick oats can be used if needed, though muffins may be softer.
Can I add nuts or other dried fruits to the batter?
Yes, you can add chopped nuts or different dried fruits, but reduce raisins slightly to keep balance.
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