These muffins are a cozy treat, combining hearty oats and sweet raisins with a tangy twist from buttermilk. Perfect for breakfast or a snack, they’re easy to make and sure to brighten your day with every bite.
Start by mixing 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.
Take the oat mixture out of the fridge. In another bowl, whisk together the flour, baking powder, baking soda, salt, and wheat germ. In a large bowl, cream the butter and brown sugar until it’s light and fluffy. Then add the honey and egg, mixing everything until it’s combined.
Now, add the flour mixture and the buttermilk mixture to the butter mixture in batches, alternating between the two. Stir gently after each addition just until everything is moistened and combined—don’t overmix.
Spoon the batter evenly into your muffin cups. Bake for about 22 to 28 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool a bit before digging in.
- Use old-fashioned oats for a chewier texture.
- Make sure your buttermilk is fresh for the best tangy flavor.
- Do not overmix the batter; stir until just combined to keep the muffins tender.
These muffins are soft and moist with a perfect balance of sweetness from the raisins. The buttermilk adds a subtle tang that makes each bite extra flavorful. They are a wholesome treat that works well for breakfast or a snack.
Enjoy warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of coffee or tea for a cozy morning or afternoon snack.
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw as needed for a quick snack.
