These were my favorite muffins from childhood. I still remember my mother helping me put the vinegar into the milk and waiting for the oatmeal to soak it all up. This recipe makes 12 muffins but I think it is the right size for a family of 4-6. Expect your family to gobble up these warm, tender muffins in a hurry!
Oatmeal Soaking Time30mins
1cupold fashioned oatmealuncooked (can sub quick cooking oatmeal)
1/3cuppacked brown sugar
Preheat the oven to 400 F.
Combine the buttermilk and rolled oats in a small bowl and soak for about 20 minutes until most of the liquid is absorbed.
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir until combined.
In a large bowl combine butter and brown sugar. Beat with a hand mixer (or in a stand mixer) on medium speed until well creamed (light and fluffy). Then beat in the honey and egg until combined.
Stir the oatmeal mixture into the butter mixture. Then stir in the flour mixture just until the batter is mixed together, making sure to scrape sides and bottom of bowl with a spatula. Do not overmix.
Use muffin liners or grease a 12 hole muffin tin with butter. Use a 4 Tbsp. scoop to divide the batter and make 12 muffins.
Bake in preheated oven for 23-26 minutes until a toothpick comes out with moist crumbs but no batter and muffins are golden brown on top.
If you want to add raisins add them to the buttermilk and oatmeal for soaking. ½ cup is perfect.