Buttermilk Oatmeal Muffins

Recipe View 15 mins In a large bowl, combine the quick-cooking oats and buttermilk. Stir to combine and let the mixture rest for 15 minutes to allow the oats to soften. (Time: 15 minutes)

Recipe View 5 mins Preheat your oven to 400°F (200°C). Prepare a 24-cup muffin tin by greasing it generously or lining it with paper muffin liners. (Time: 5 minutes)

Recipe View 3 mins In a separate small bowl, whisk together the lightly beaten eggs, packed brown sugar, and melted butter until well combined. (Time: 3 minutes)

Recipe View 2 mins Pour the egg mixture into the oat mixture and stir gently to combine. (Time: 2 minutes)

Recipe View 3 mins In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. (Time: 3 minutes)

Recipe View 5 mins Add the dry ingredients to the wet ingredients and stir until just moistened. Be careful not to overmix; a few lumps are okay. (Time: 5 minutes)

Recipe View 5 mins Fill each prepared muffin cup about 3/4 full with the batter. (Time: 5 minutes)

Recipe View 16 mins Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Time: 15-18 minutes)

Recipe View 10 mins Remove the muffin tin from the oven and let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (Time: 10 minutes)