Muffins with Brown Butter and Oatmeal

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

Blend the milk and vinegar in a large bowl, then stir in the oats and let them 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 cooks evenly, and watch for those golden brown bits to form at the bottom—that’s the good stuff! This usually takes about 7 to 10 minutes. Once browned, take it off the heat and let it cool for a bit.

Step 2

Meanwhile, preheat your oven to 375°F (190°C) and get a 12-cup muffin tin ready by greasing it or lining with paper liners. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3

When the brown butter has cooled, mix it into the soaked oats along with the maple syrup and vanilla extract. Beat in the egg until everything is well combined. Then, add half of the flour mixture and stir gently just until it disappears, followed by the rest of the flour mix, again stirring lightly. Finally, fold in the raisins and walnuts.

Step 4

Spoon the batter into your muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes, or until the tops feel springy 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. Enjoy!