Brown Butter Oatmeal Muffins

I made these oatmeal muffins with ingredients I usually have on hand in my pantry. In addition to being easy to make, these muffins get an extra flavor boost from browned butter.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 222 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 cup rolled oats
• 1 cup whole wheat flour
• 2 tablespoons white vinegar
• 1 egg, at room temperature
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 1.5 teaspoons baking powder
• 0.5 cup unsalted butter
• 0.33333334326744 cup pure maple syrup
• 0.5 cup raisins, or to taste
• 0.5 cup chopped walnuts, or to taste

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 3

Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.

Step 4

Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.

Step 5

Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.

Step 6

Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.

Step 7

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.