Overnight Oatmeal Muffins

Darigold Buttermilk is the not so secret ingredient that makes these overnight muffins scrumptious. Top with whipped butter and breakfast is served.

Total Time 40M

Servings 12



  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup quick-cooking rolled oats
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup Darigold Buttermilk
  • 1/4 cup applesauce
  • 1/4 cup oil
  • 1 egg
  • 1/4 cup raisins (optional, can substitute for dried cranberries)

Whipped Butter



  1. In large bowl, combine all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon and salt.
  2.  Stir in buttermilk, applesauce, oil and egg; mix well.
  3. Fold in raisins.
  4. Cover tightly and refrigerate overnight. Note: If desired, muffins can be baked immediately.
  5. The next morning – Heat oven to 400°F.
  6. Grease 12 muffin cups or line with paper baking cups.
  7.  Fill greased muffin cups 3/4 full.
  8. Bake at 400°F for 18 to 20 minutes or until toothpick inserted in center comes out clean.

Whipped Butter

  1. In small bowl, combine butter and milk; beat at highest speed until light and fluffy. Makes 1 cup.

Tip: Make maple butter by substituting maple flavored syrup for milk.