These hearty breakfast muffins are inspired by overnight oats. A filling, classic, healthier muffin that is simple to prepare. You’ll need to start this recipe a day ahead. It allows the mixture to really soak in the flavours and create a delightfully moist muffin.
Looking for a breakfast muffin with eggs? Try our sausage and egg muffin or tomato and egg muffin. We also have a vegan mock egg breakfast muffin.
Ingredients
Method
Combine all ingredients in a large bowl, stir until just combined. Cover, refrigerate muffin mixture overnight.
Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.
Divide muffin mixture among holes of prepared pan. Bake muffins for about 20 minutes.
Stand breakfast muffins in pan for a few minutes before turning onto a wire rack.
Don’t have buttermilk for these breakfast muffins?
If you don’t have buttermilk on hand, it’s easy to make your own by adding either vinegar or lemon juice to milk. See this Test Kitchen article for how to make buttermilk.
Classic overnight oats recipe
If you prefer your overnight oats in classic form, try our overnight oats with muddled strawberries.
For another breakfast on the go, try our blueberry breakfast muesli bars.
More muffin recipes
When it comes to baking, muffins are one of the easiest treats to master and a great starting place for beginners. The flavour combinations are endless, with muffin fillings suitable from breakfast to afternoon tea. From fruits, to nuts and chocolate, just about everything tastes great in muffin form. Explore our collection of muffin recipes for more inspiration.
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