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Helpful Tips For Cooking
- Brown the butter slowly over medium heat to avoid burning and bring out a deep, nutty flavor.
- Use old-fashioned rolled oats for the best texture; quick oats can make the muffins too dense.
- Don’t overmix the batter—stir just until the ingredients come together to keep the muffins light and fluffy.
Ingredients 0/14
Why This Dish Is So Satisfying
Step 1
Mix the milk and vinegar in a large bowl, then stir in the oats and let everything soak for at least 15 minutes while you get the rest ready. Next, melt the butter in a small, light-colored pan over medium heat. Keep swirling the pan so the butter cooks evenly, and watch closely until it turns golden brown and you see those toasted bits forming on the bottom—that usually takes about 7 to 10 minutes. Take it off the heat and let it cool for a bit.
Step 2
While the butter is cooling, preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set that aside.
Step 3
Add the browned butter, maple syrup, and vanilla to the soaked oats and mix until combined. Crack in the egg and stir everything together well. Gradually add the flour mixture in two parts, stirring gently after each addition just until everything is mixed. Finally, fold in the raisins and walnuts.
Step 4
Spoon the batter into the muffin cups, filling them 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.
