Brown butter oat flour muffins

I struggled with what to call these muffins but the most important thing to know about them is that they have an incredible buttery texture that is sure to convert even those who aren't fans of muffins, like myself! It is rare that I will purchase a muffin at a coffee shop because they often are high in carbs and I'd often rather eat something else that is carb heavy, but when a muffin is good, it's GOOD.

I had never baked before with oat flour and was excited to start with a muffin recipe, and I am so excited about how these turned out. I used to eat brown sugar oatmeal often, and this recipe is inspired by that flavor.

A favorite part of this recipe for me is that the quantity is up to you - I'll share the ingredient quantity for a batch of 6 and 12 muffins. They stay fresh for a while, but depending on how many muffins you want around, the quantity is versatile here which makes it flexible. I made a batch of six last week and they tasted just as fresh a few days later, though they did not stick around for long before being eaten, which around here is always a good sign!

Ingredients for 12 muffins:

Muffin batter

• 8 tablespoons unsalted butter (1 stick)

• 2 cups oat flour

• 3/4 cup brown sugar

• 1/2 teaspoon salt

• 1 1/2 teaspoon baking powder

• 2 eggs

• 3/4 cup 2% milk

• 1 teaspoon vanilla extract

Crumble topping

• 1/2 cup oats

• 4 tablespoons melted unsalted butter (1/2 stick)

• 1/4 cup oat flour

• 1/4 cup brown sugar

• Pinch of salt

Ingredients for 6 muffins:

Muffin batter

• 4 tablespoons unsalted butter (1/2 stick)

• 1 cup oat flour

• 1/4 cup + 2 tablespoons brown sugar

• 1/4 teaspoon salt

• 3/4 teaspoon baking powder

• 1 egg

• 1/4 cup + 2 tablespoons 2% milk

• 1/2 teaspoon vanilla extract

Crumble topping

• 1/4 cup oats

• 2 tablespoons melted butter

• 2 tablespoons oat flour

• 2 tablespoons brown sugar

• Pinch of salt

Cooking time: Under an hour all in.

Cooking instructions:

Brown your butter that you'll use in your muffin batter. Place the butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you'll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a small, heat proof bowl. Place in the fridge to cool. You'll want your butter to be cool but not solid when you use it for your muffin batter.

Make your crumble topping. Melt the butter for your crumble topping, you can do this in the microwave. Combine all crumble ingredients: melted butter, oats, oat flour, brown sugar, and a pinch of salt. Set aside to cool slightly.

Make your muffin batter. In a large bowl, whisk together your oat flour, brown sugar, baking powder, and salt. In a separate small bowl, whisk together your egg (or eggs if making 12), milk, and vanilla extract. Remove your browned butter from the fridge. It should be cool to the touch but not solid.

Combine your slightly cooled brown butter with your egg mixture. Pour your wet ingredients into your dry ingredients and use a spatula or large spoon to stir together until fully combined.

If using muffin liners, place them into your muffin tin and then scoop your muffin batter into the tin. I used a large scooper to help keep the quantity even and it took about a scoop and a half! Place about 1 tablespoon of crumble on each muffin, it should mostly cover the top.

Preheat your oven to 400 degrees, and while your oven comes up to temperature place your muffin tin into the fridge to cool slightly. When the oven is preheated, place your muffins in to cook for 13-15 minutes. Remove to cool and enjoy! They taste great when warm, and will hold up nicely in an airtight container for at least 4-5 days - it's possible they may be fresh for longer, but they didn't make it past a few days here :)

Carb and serving info:

Servings: 6 or 12

Carbs per serving: 31.2

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.