Oatmeal Muffins Made with Browned Butter

Ingredients

• 1 cup milk
• 2 tablespoons white vinegar
• 1 cup rolled oats
• ½ cup unsalted butter
• 1 cup whole wheat flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 egg, at room temperature
• ½ cup raisins, or to taste
• ½ cup chopped walnuts, or to taste

Step 1

Combine the milk and vinegar in a large bowl, then stir in the oats and let everything soak for at least 15 minutes. While that’s soaking, melt the butter in a small, light-colored pan over medium heat. Keep the pan moving so the butter doesn’t burn, and cook until it turns golden brown and you see those little brown bits forming on the bottom—this usually takes around 7 to 10 minutes. Take it off the heat and let it cool a bit.

Step 2

Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set that aside.

Step 3

Once your browned butter has cooled, add it to the soaked oats along with the maple syrup and vanilla. Give it a good whisk, then mix in the egg until everything is combined. Add half of the flour mixture and stir just until you don’t see dry flour anymore, then add the rest and gently mix again. Fold in the raisins and walnuts last.

Step 4

Spoon the batter into your muffin cups, filling each about three-quarters full. Pop the tray into the oven and bake for 15 to 18 minutes, or until the tops bounce back when you press them lightly. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.