Maple Brown Butter Oatmeal Muffins

The Amish Market. Have you been? I’ve always lived so close to one you can call me one spoiled little Amish supporter. Their pretzel dogs are magic, their whoopie pies are better than whoopie (not really but I HAD to), and their sweet and humble demeanor is refreshing. They also have a restaurant that always has a line of hungry, early birds attached to it. But if you are lucky enough to catch a table before the inevitable line, you’re in for a special and incredibly simple treat. Now I’m starting to sound like I’m writing a review but I’m not. There’s a point to my long-winded story. In this restaurant, they have baked oatmeal. This baked oatmeal is served with heavy cream and then a dollop of whipped cream (a little redundant I know). The warm, crumbly, spice filled oatmeal is complimented by the smooth, thick, cold, non sweet cream. It’s true comfort for a chilly Saturday morning. I have since gotten my hands on the recipe and have tweaked it to make it even more enticing, if that’s possible. Still with me?

When the leaves start to change and the air gets crisper, I want something baked in the morning. Is there anything better than waking up to the smell of oatmeal and cinnamon permeating the house? Well, I guess bacon would be better…These muffins are so simple to pull together for a lovely breakfast with friends…or family (sorry for the unwanted pressure). The muffins themselves aren’t too sweet but still have a rich, nutty flavor thanks to the brown butter. Serve them warm with a little touch of cream poured on top or a little dollop of whipped cream for a sweeter treat.

Our ingredient line up:

From Top Left to Right: Whole milk (never doubt it), vanilla, maple syrup, brown sugar, cinnamon, nutmeg, cardamom, baking powder, rolled oats (old fashioned, not instant), eggs, and our butter.

This is liquid gold aka brown butter. It’s so delicious for being so simple but let’s not be that surprised that something simple and delicious came from butter. This adds a nutty, caramelly (sorry spelling check), flavor to our muffins. Pour this over pancakes or pasta or into your chocolate chip cookie batter. DIVINE!

We mix our dry ingredients.

We mix our wet ingredients. I’m obsessed with this color scheme right now!

Combine the wet with the dry. I know, hard work DOES pay off here. Hehe. Drop spoonfuls of muffin batter into the muffin tins. The liquid does separate from the oats, just make sure each muffin has equal amounts of the liquid. Time for the oven!

These muffins will make your house smell out of this world. It will make you think of every Fall you spent as a kid jumping in leaves and drinking hot apple cider (so this totally didn’t happen in my childhood but I’m kind of hoping it did for yours). These are great snacks or a fast breakfast. Or prop your feet up and enjoy that your windows can be open. I like mine with a leetle whipped cream on the side. Happy muffin making!


Print Recipe


Maple Brown Butter Oatmeal Muffins

Prep Time 10 minutes
Cook Time 20 minutes

Servings
muffins


Ingredients

Prep Time 10 minutes
Cook Time 20 minutes

Servings
muffins


Ingredients


Instructions
  1. Preheat oven to 350.

  2. In a small saucepan over medium heat, melt the butter until brown; swirling the pan every couple of minutes. Remove from heat and let cool for a few minutes.

  3. Mix together oats, baking powder, brown sugar, salt (if using unsalted butter), cinnamon, nutmeg, and cardamom in a bowl. Set aside.

  4. In another bowl, whisk together milk, eggs, vanilla extract, and maple syrup. Pour into oats mixture and mix.

  5. Add brown butter into the oat mixture and stir.

  6. Butter or spray a muffin tin. Fill each muffin hole until almost full. This “batter” tends to separate milk mixture from oatmeal so just make sure each muffin as enough of the liquid.

  7. Bake for 15-20 minutes. Take out and let cool for 5 minutes. Serve with whipped cream, heavy cream, or a breakfast on the go.


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