Brown Butter Oatmeal Muffins

I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.

Step: 1

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

Step: 2

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: 3

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

Step: 4

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

Step: 5

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: 6

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

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.

Per Serving: 222 calories; protein 4.5g; carbohydrates 25.2g; fat 12.5g; cholesterol 37.5mg; sodium 280.6mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.