adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Brown Butter Oatmeal Muffins
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Easy pantry oatmeal muffins with delicious brown butter twist.
Ingredients:
  • 1 cup milk
  • 2 tablespoons white vinegar
  • 1 cup rolled oats
  • 0.5 cup unsalted butter
  • 1 cup whole wheat flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground nutmeg
  • 0.33333334326744 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg, at room temperature
  • 0.5 cup raisins, or to taste
  • 0.5 cup chopped walnuts, or to taste
Instructions:
  • In a large bowl, combine milk and vinegar, then mix in oats. Let it soak for at least 15 minutes.
  • Prepare the brown butter by melting butter in a small, light-colored saucepan over medium heat. Swirl the pan constantly until the butter is melted and brown bits start to form on the bottom, about 7 to 10 minutes. Remove from heat and let it cool slightly.
  • Preheat oven to 375 degrees F (190 degrees C) and prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Set aside.
  • Combine cooled browned butter, maple syrup, and vanilla with the soaked oats, whisk until fully mixed. Add the egg and combine well. Fold in half of the flour mixture until just mixed. Gently stir in the rest of the flour mixture until just combined. Finally, fold in the raisins and walnuts.
  • Fill the muffin cups with batter, leaving a quarter space at the top of each cup.
  • Bake in the preheated oven for 15-18 minutes or until the tops spring back when lightly pressed. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Similar Recipes