Soaked Buttermilk Oatmeal Muffins: The Recipe You’ve Been Waiting For Your Entire Life (Dairy Free Options)

Soaked Buttermilk Oatmeal Muffins (The Recipe You've Been Waiting For You Entire Life...) :: Vintage Kids | Modern World

And no, I’m not exagerating.  These are, hands down, the easiest and most versatile muffins you’ll ever find – plus they incorporate soaking your flour in an acid medium (buttermilk, but there are also variations to this) which, as you Real Foodies out there know, will make Sally Fallon give an approving nod.

There are several things to remember when preparing these, and as fool-proof as they are, there are a few tips to make them even better:

First, I recommend King Arthur Brand White Whole Wheat Flour.  It gives them a great, light taste and texture and the white whole wheat isn’t as heavy as a traditional whole wheat, which can tend to make these a little dry.  Feel free to experiment if you have other flours on hand, but remember, many other flours react differently in texture and outcome when soaked, so I am not responsible for what happens if you use something else and will not be held liable.

Second, after these have soaked at least 8 hours (or as long as 24) and you’re ready to incorporate the remaining ingredients, do your best to bring the ingredients to room temperature.  They will mix much easier and you want to avoid overworking the muffin batter as much as possible.

Third, and one of the most important tips: double or triple this recipe.  My kids LOVE these and they never last as long as I intend for them to.  They can be frozen, but they get all kinds of mushy on top when they thaw out.  I recommend freezing the batter without the fillings/add-ins and then thaw it out and bake.  I’ve done it both ways and the flavor is great, but the texture changes completely if you bake then freeze.

Now, here are some of the best parts, and some of my favorite additions: (note: this is where Sally Fallon may have a heart attack, because…ahem…some of these add-ins are not exactly listed in Nourishing Traditions…but as long as you aren’t eating these every day…well…its not the end of the world)… (unless you rat me out to Sally…)

  • orange peel (try to use organic oranges since you’ll be consuming small amounts of the peel) + 1/4 tsp. cloves + golden raisins
  • white chocolate chips + flaked coconut (and sub the butter in the recipe for coconut oil)
  • blueberries + small chucks of cream cheese (use a firm block of cream cheese and cut off dime-sized chunks and add it to the batter, stirring only well enough to incorporate)
  • fresh or frozen (thaw and drain well if using frozen) red raspberries + dark chocolate chips
  • peanut butter (use approximately 1/3 cup p/batch or to taste) + banana
  • grated carrots + sunflower seeds + golden raisins (and add an additional teaspoon of cinnamon p/batch)
  • 1/2 c. diced fresh rhubarb + 1/2 c. strawberries (I recommend using frozen, thawed and drained strawberries because they are mushier and incorporate well into the batter, cutting through some of the tang of the rhubarb.

credit

And now, the moment you’ve been waiting for…This recipe is based off of one that I got from my friend Emily (hi, Emily!), with only a few of my own variations and tweaks.

Here is, hands down, the best muffin recipe ev.er.

 

Soaked Buttermilk Oatmeal Muffins (The Recipe You've Been Waiting For You Entire Life...) :: Vintage Kids | Modern World

 

Soaked Buttermilk Oatmeal Muffins: The Recipe You’ve Been Waiting For Your Entire Life (Dairy Free Options)

Ingredients

  • 1 c. white whole wheat flour (where to buy)
  • 1 c. buttermilk (or 3/4 c. + 2 Tb. of whole milk and 2 Tb. vinegar or lemon juice)
  • 1 c. old fashioned oats (where to buy)
  • 1 egg
  • 1/4 c. sucanat or palm sugar
  • 1/2 c. butter, melted
  • 1 Tb. vanilla
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon

Instructions

  1. Mix the flour, buttermilk and oats just until moistened and leave them on the counter to soak for at least 8 hours (over night is great) or as long as 24 hours. If you are using the milk/vinegar or lemon juice option, I recommend soaking these in the fridge unless you are using raw dairy. (side note: you can go longer than 24 hours, but the batter will start to develop a twang. Do not be alarmed, but it will alter the flavor even after they are baked. Conversely, these do not HAVE to be soaked for long periods. I do recommend though that you combine the oats and buttermilk and let it set for 30-60 minutes, in order to soften the oats. It improves the texture and taste!)
  2. Once you have soaked the flour and oats, add in the remaining ingredients and stir well. Just before baking, choose your add-ins and stir just enough to incorporate.
  3. Bake at 375' F for 10-12 minutes, or until they are barely golden and a tooth pick inserted in the middle comes out clean. Don't over-bake these. They are finicky and although they'll still taste great, you'll lose some of the melt-in-your-mouth-addiction-forming-qualities if they're over-baked, because they become quite dense and will not store as well.
  4. *Dairy Free Version:
  5. Instead of the buttermilk, use 3/4 c. + 2 Tb full fat coconut milk + 2 Tb. lemon juice and soak as directed. Also use coconut oil instead of butter and voila! dairy-free heaven!
http://www.vintagekidsmodernworld.com/2012/04/soaked-buttermilk-oatmeal-muffins-the-recipe-youve-been-waiting-for-your-entire-life-dairy-free-options/

……………………………………………………..

and now, the last step: pin this recipe.  You know you’re gonna wanna try these!

What other flavor combinations do you recommend?  Comment here with a new UNIQUE flavor twist and if it strikes my tastebud-fancy, I’ll give you a shout out on our facebook page with your recommendation!

……………………………………………………..

 

This post was linked to: Simple Lives Thursday at GNOWFGLINS, Your Green Resource at The Green Backs Gal, It’s a Keeper Blog Hop at Everyday Tastes, Pennywise Platter at The Nourishing Gourmet, Fresh Bites Friday at Real Food Whole Health, Monday Mania at The Healthy Home Economist, The Welcome Home Link-up at Raising Arrows, The Homesteader Blog Carnival at The Morris Tribe, Sunday School Blog Carnival at Butter Believer, Seasonal Celebrations at Natural Mother’s Network, The Barn Hop at Homestead Revival, Traditional Tuesdays at Cooking TF, Fat Tuesdays at Real Food Forager, WLWW Link up at Women Living Well, Frugal Days, Sustainable Days at Frugally Sustainable, Real Food Wednesdays at Kelly The Kitchen Kop

Photos amended by me but originally by this great photographer and this one

This entry was posted in Menu Plans and tagged , , , , , , , ,   |   Bookmark the permalink.



 

 
37 Responses to “Soaked Buttermilk Oatmeal Muffins: The Recipe You’ve Been Waiting For Your Entire Life (Dairy Free Options)”
show comments ⇓

  1. Unique flavor twists…how about diced peaches and pecans? Pureed pumpkin and the addition of pumpkin pie spices (cinnamon/cloves/ginger/nutmeg) along with some small pieces of cream cheese…or just one larger cube of cream cheese right in the middle? Or let’s see, how about finely chopped crystalized ginger and some chopped pear?

  2. Joy

    I must admit that I love these muffins, too! (HI Emily :)) But I love your flavor ideas Kelsi and Lucy! These will be on my menu very soon.

  3. Wow, I love your flavor ideas! Other ideas, hmm… I love browned butter (cook and stir the butter until it bubbles and the solids turn a nice honey color), banana, and walnut. Or dried cherries and almonds, with almond extract in place of vanilla.

    As for the dairy-free folk, applesauce is another substitute for some of the butter along with the coconut oil; I think it makes a lighter muffin than 1/2 c. coconut oil. I’m definitely pinning this recipe! Thanks for sharing.

  4. i am making a batch now with pb and chunks of dark chocolate. i predict my 3 boys will be very happy!

  5. I just have to try these- right? Thanks for sharing this at Natural Mother’s Seasonal Celebration Sunday! x

  6. Leilani

    I love this recipe! Thank you so much. I added 1 cup frozen (not dried) cranberries, 1 cup chopped pecans and 1 tsp grated orange zest. (I kept the cinnamon and nutmeg in your recipe as well.) I found I had to bake them quite a bit longer. I took them out after 14 minutes, let them sit a couple minutes (possibly not long enough) and then tried to get them out. They all came out, but when I tried to pick a muffin up, it crumbled into a pile. I carefully cradled the rest back into the pan and baked another 4 minutes, let them rest at least 5+ minutes in the pan. They were perfect. I have a feeling my cranberries were still a bit frozen, even though they had been sitting out for about an hour. I would definitely heed your advice about having ALL ingredients room temperature. 🙂

    • oooh – those flavors sound amazing!! And yes, it’s probably because of the cranberries. I’ve used semi-frozen blueberries and they make it really crumbly if you’re not careful. So glad you liked them! – kelsi

  7. Sharon

    Oh my goodness these were yummy! I made some yesterday with rasberries and dark chocolate! I can’t wait to try different add ins. So easy to make too!

  8. Nikki

    I haven’t started soaking flours yet, but wanna try. This looks like a good start! I have a couple of questions:

    1. Do you think freshly ground white whole wheat flour would work?
    2. If I wanted to go GF with this, do you have a suggestion for a flour you would start with?
    3. I’d love to try pumpkin puree, how much can you add before changing the texture too much?

    Thanks so much!

    • Nikki – thanks for checking us out! and to answer your questions –
      1. Yes – I don’t use freshly ground, but I use King Arthur’s White Whole Wheat flour and it turns out amazing!
      2. We are experimenting with GF around our house, and I have used Bob’s Red Mill All Purpose GF Baking Mix and it works wonderfully! I would definitely add in some xantham gum with it, in order to hold it together, because without it, they’re really crumbly. otherwise, the taste and texture are great!!! As far as other GF flours, you could try a mix of buckwheat and brown rice (50/50). I haven’t tried it on this recipe, but I have done that with pancakes and it works really well. I don’t recommend Coconut flour – I have a feeling the add-ins would make it fall apart. Plus, coconut flour is finicky and there would be other adjustments you’d need to make.
      3. I haven’t personally tried the pumpkin puree, but I would try cutting back on the oils and/or adding a little more oatmeal to absorb some of the extra liquid. If you give it a try, let me know and I will update our post! All the best! – kelsi

  9. sherri burkett

    Thanks for this recipe! Can’t wait to try! How about lime zest with white chocolate and red raspberries with white chocolate? Can you tell I like white chocolate?

  10. I’m off to soak some right now with some raw buttermilk; thanks for a great recipe. I’m out of any add-ins and out of muffin liners so I’ll spread out in a baking dish. Maybe this will hold the dc over for about 15 minutes!

  11. Rhea

    These are great! I find that I have to bake them for 20-25 minutes though or they are doughy in the middle! Anyone else find this?

    • Rhea – I think it depends on your oven. When I make them at home, 18 minutes is right on the mark. However, I made them while we were on vacation and in a different oven, they took closer to 25. Definitely annoying to figure out, but it’s much better to UNDER bake them than over bake them. They can get really dry if over-baked and don’t save as long…assuming you have leftovers 🙂 enjoy! – kelsi

  12. Emily Hemker

    Hi Kelsi & Joy! I thought I recognized these:)

  13. Tiffany

    Made these this morning. Mine took 15 mins and were great! There are only 2 left out of the 12…and I only have 3 kids (hubby had gone to work before they were done)! 🙂 I was wondering if they would do well in a stone muffin tin. That is how I normally make mine, but went for what I say in the pic this time! So far, making a transition to soaked grains is not mastered in this home yet!! My 4 bread recipes have been a flop. I was about to give it up, so glad we found this muffin recipe…hope. thanks!

  14. Kristen

    I replaced the whole wheat flour with buckwheat flour as a gluten free option and I think they turned out pretty great. Thanks for the recipe!

    • Cheeky Bums

      Kristen, that’s a great idea!! I need to experiment some more with buckwheat. I made bread with it once but it was kind of crumbly…how was the consistency with this recipe? just curious! I might need to give it a shot! thanks for the tip! – kelsi

  15. Sarah

    We have an egg allergy in our house, has anyone tried making these muffins with the Ener-G egg replacement powder?

  16. Icie

    Great recipe! I’ve made this half a dozen times now… and yes, brown sugar and maple syrup work, too. Do you think applesauce could be substituted for some or all of the butter?

  17. Allie

    I don’t see an amount for the blueberries. 1 cup, maybe?

    • Kelsi

      Allie – I use the very scientific method of “eyeballing” it 😉 it’s usually close to a cup, but I have a bad habit of just pouring things in until I think it looks right…so yeah. 1 cup…give or take 😉 – kelsi

  18. Kristina

    Oh. My. Goodness. Muffin perfection!!!
    I started these around dinner time (adding an overripe banana), so they were done about halfway through my dinner. We’ll they smelled so good, I had to “taste test” one. And then I ate another. Then I finished my dinner, and now I’m having one for dessert. Please don’t judge me until you’ve tried these muffins. Not sure they’ll make it til breakfast time… 🙂

  19. Kara

    Just made these with whole wheat pastry flour, all other ingredients as listed, with a banana and some shredded coconut. They are delicious but super crumbly. I soaked for about 18 hours, does anyone have any idea if it might be the pastry flour that made them so crumbly? Thanks! Such a great way to use up buttermilk!

    • Kelsi

      hmmm….not sure about the pastry flour and if it was the culprit. If you added alot of coconut, it can suck up a lot of the liquid, which might have resulted in the crumbled. These tend to stick together fairly well, so if I had to guess, it might have been the coconut. interesting….I might have to experiment…in the name of science, of course 😉

  20. A.Rogers

    I am wondering how well these freeze… I would like to get some extra in the freezer for when I can’t bake and didn’t know if you would recommend freezing the dough after soaked and then pulling them out to bake or baking first, then freezing when cooled???

    • Kelsi

      I soak everything and get it ready to bake, but then freeze the dough in a zip lock. They freeze fine AFTER being baked, but they get really mushy on top after they thaw. Toasting helps with that, but having the dough ready makes them taste fresher.

  21. A.rogers

    thanks, I will do that:) I take it you freeze them in the liners in the pan until slightly hardened and then pop out and put in the ziplock

  22. Joyce

    I was wondering if you’ve tried this recipe as a coffee cake vs. a muffin. If so, how long do you think it would take to bake it in a 9×12? I am in the process of moving and my muffin tins are in boxes! But I have about a cup of buttermilk, King Arthur whole white flour, and just about a cup of old-fashioned oatmeal that I want to use up!

 

Add A Reply

CommentLuv badge

*