…with brown butter.
I’m proud of myself because I avoided putting the words “brown butter” into the title and making it an even longer name. Naming recipes is hard because I want to include all the important elements which are usually everything but I don’t want a title that runs on for two lines.. so there’s a dilemma. Usually I don’t care but today I’m proud.
These muffins are a variation of the full sized muffins I’ve made quite a few times. It’s crazy to think that it was almost two years ago that I first posted about these and how bad those pictures were.. I guess that’s what happens when you try and take pictures while cruising down the highway from NJ to Myrtle Beach or when you try and use the hotel counter that matches the muffins. Anyway, I was happy to update this recipe and bring along some prettier pictures!
Speaking of flashbacks in time, I’m trying to upgrade my phone from the iPhone 4 to the 5s and the process sucks. I miss the days where you would bring in your old phone, they’d move over your contacts, and you could walk out with a free phone. We’ve spent hours on the phone trying to figure out how to move things around, how to get me my upgrade with the account in NJ but me in CA, how to add my name to the account, and how to deal with the data. Not to mention the time I spent last night – over an hour – sitting in Verizon while they didn’t help me AND tried to sell me every. single. accessory. in the store available to the iPhone. [/vent over]
Hopefully this afternoon I can FINALLY upgrade my phone, just to have it over the weekend. Because, you know, I have to also update the software on my computer in order to sync everything together. #technologyproblems
So, now that that’s off my chest, I’m feeling much better. So much better, in fact, that I’m tempted to get back in the kitchen and make these again. These muffins have a thicker denser texture thanks to the wheat flour and the oats. The chocolate chips make them taste like cookie muffins, and the brown butter adds another level of flavor that’s not prominent but enhances the flavor.
I made these to bring in to my agency as a little snack and a thank you because I love them. But I also think these would make a great addition to any weekend (or weekday) breakfast!
Mini Oatmeal Chocolate Chip Muffins
makes 24 mini muffins
5 tablespoons unsalted butter, browned
1 cup oatmeal
1 cup milk
1/3 cup brown sugar
1 1/2 teaspoons vanilla extract
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup mini chocolate chips
Preheat oven to 350 degrees F. Prepare mini muffin tin by either lining with 24 mini liners or spraying liberally with non-stick spray. Set aside.
In a small bowl, mix together oats and 1/2 cup milk. Set aside.
In a large mixing bowl, whisk together egg and brown sugar until smooth. Add in vanilla and cooled brown butter. Whisk to combine. Stir in flour, oat mixture, baking soda, salt, and cinnamon. Add in remaining milk and stir until incorporated. Fold in chocolate chips.
Pour roughly 1 tablespoon batter into each liner/well. Bake for 10-15 minutes, or until a toothpick comes out of the center clean. Remove from oven, let cool in pan for 2-3 minutes, and then turn muffins out onto a wire cooling rack.
[source: adapted from these muffins]