Brown Butter Oatmeal Muffins

Recipe View In a large bowl, combine milk and vinegar. Stir in oats and let soak for at least 15 minutes. (Time: 15 minutes)

Recipe View While the oats soak, prepare the brown butter. In a small, light-colored saucepan over medium heat, melt butter, swirling the pan constantly. Continue cooking until the butter is melted and golden brown bits begin to form on the bottom of the pan, about 7 to 10 minutes. Remove from heat and let cool slightly. (Time: 7-10 minutes)

Recipe View Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners. (Time: 5 minutes)

Recipe View In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. (Time: 3 minutes)

Recipe View Add the cooled browned butter, maple syrup, and vanilla extract to the soaked oat mixture. Whisk until well combined. Add the egg and mix until thoroughly incorporated. Gently mix in half of the flour mixture until just combined, then add the remaining flour mixture and stir until just combined. Fold in the raisins and walnuts. (Time: 8 minutes)

Recipe View Spoon batter into the prepared muffin cups, filling each about 3/4 full. (Time: 5 minutes)

Recipe View Bake in the preheated oven until the tops spring back when lightly pressed, approximately 15 to 18 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. (Time: 23 minutes)