Every Helping
Sign in

Baking recipe · from the recipe book

Brown Butter Maple Oat Walnut Muffins

Buttermilk-soaked oats give these muffins a tender, nutty crumb, with nutty brown butter, maple sweetness and crunchy toasted walnuts throughout.

Brown Butter Maple Oat Walnut Muffins

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • ⅓ cup90 gUnsalted butter
  • ¾ cup chopped90 gWalnutschopped
  • 1¼ cups160 gAll-purpose flour
  • ⅓ cup packed80 gBrown sugarpacked
  • 3 tbsp60 gMaple syrup
  • 2 large100 gEggsat room temperature
  • 1 tsp4 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp3 gSalt
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. In a large bowl, stir 140 g of the oats into the buttermilk and let soak for 20 minutes; set the remaining 20 g of oats aside for the tops.
  2. Meanwhile, heat the oven to 375°F (190°C) and brush a 12-cup muffin pan with the canola oil.
  3. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then tip them onto a plate to cool.
  4. In the same skillet, melt the butter over medium heat and cook, swirling, for 3 to 4 minutes until it smells nutty and the bits turn golden brown; pour into a small bowl and cool for 5 minutes.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  6. Into the soaked oats, whisk the brown sugar, maple syrup, eggs, vanilla and the cooled brown butter until smooth.
  7. Add the flour mixture to the oat mixture and fold just until no dry streaks remain; fold in three-quarters of the walnuts.
  8. Divide the batter among the 12 muffin cups, then scatter the remaining quarter of the walnuts and the reserved 20 g of oats over the tops.
  9. Bake for 18 to 22 minutes, until the tops are golden and a toothpick in the center comes out clean.
  10. Cool in the pan for 5 minutes, then move the muffins to a rack to cool for 10 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book