Brown Butter Banana Chocolate Chip Muffins
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These soft and moist Brown Butter Banana Chocolate Chip Muffins will become your new favorite muffin. The addition of brown butter in this recipe gives the muffins a slight toasted and nutty flavor! Serve warm with a smear of butter for the perfect breakfast treat.Â
What is Brown Butter?
Brown butter is made by heating butter over medium heat until it turns a rich golden color and brown specks appear. This process causes the milk solids to rise to the top as the water evaporates out of the butter. Brown butter is know for its rich, toasted, and nutty flavor making it the perfect addition to the classic banana chocolate chip muffin.
Ingredients in Brown Butter Banana Chocolate Chip Muffins
- Unsalted Butter: This recipe calls for brown butter. This process takes less than 10 minutes and adds the perfect nutty flavor to these muffins.
- Bananas: The recipe calls for 1 cup mashed bananas. Make sure the bananas are very ripe!
- Granulated Sugar: Use regular granulated white sugar.
- Light Brown Sugar: Make sure to pack light brown sugar into the measuring cup when measuring.
- Eggs: Use large room temperature eggs for this recipe.
- Milk: The recipe uses regular milk that has been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dense and dry muffins.
- Baking Powder: The recipe calls for a full tablespoon of baking powder, which gives these muffins the perfect rise and texture.
- Baking Soda: Used in conjunction with baking powder for the perfect muffin texture.
- Cinnamon: Use 1 teaspoon cinnamon for the perfect flavor!
- Salt: Balances the flavor of the muffins.
- Chocolate Chips: I like to use dark chocolate chips for this recipe.
How to Make Brown Butter Banana Chocolate Chip Muffins
Preheat oven to 425 degrees F. Grease or line a standard muffin tin with baking cups.
In a small sauce pan, melt unsalted butter over medium-low heat for about 8-10 minutes, stirring constantly, until it turns into a rich golden color and brown specks appear. Remove from heat and allow to cool for 5 minutes.
In a large bowl, whisk together brown butter, mashed banana, eggs, milk, granulated sugar, light brown sugar, and vanilla extract until fully combined.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt. Add to wet ingredients and stir until just combined. Stir in dark chocolate chips.
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Using a large cookie scoop, scoop batter into prepared pan 3/4 full. Top each muffin with extra chocolate chips and a heavy sprinkling of sugar. Bake for 5 minutes and then reduce heat to 350 degrees. Bake for 15-18 more minutes until golden on top.
Transfer muffins to a wire rack to cool completely.
Store at room temperature for 3 days or store in freezer for up to 2 months.
Tools for the Best Banana Brown Butter Chocolate Chip Muffins
Other Recipes to Try
Brown Butter Banana Chocolate Chip Muffins
Course: BreakfastDifficulty: Easy12
muffins20
minutes20
minutesThis soft and moist Brown Butter Banana Chocolate Chip muffin recipe is super simple and delicious!
Ingredients
1 cup mashed banana
1/2 cup unsalted butter
2 large eggs, room temperature
1/4 cup milk, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp vanilla extract
2 cups all purpose flour, measured using the spoon-and-level method
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dark chocolate chips, plus additional for topping each muffin
Directions
- Preheat oven to 425 degrees F. Grease or line a standard muffin tin with baking cups.
- In a small sauce pan, melt unsalted butter over medium-low heat for about 8-10 minutes, stirring constantly, until it turns into a rich golden color and brown specks appear. Remove from heat and allow to cool for 5 minutes.
- In a large bowl, whisk together brown butter, mashed banana, eggs, milk, granulated sugar, light brown sugar, and vanilla extract until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt. Add to wet ingredients and stir until just combined. Stir in dark chocolate chips.
- Using a large cookie scoop, scoop batter into prepared pan 3/4 full. Top each muffin with extra chocolate chips and a heavy sprinkling of sugar. Bake for 5 minutes and then reduce heat to 350 degrees. Bake for 15-18 more minutes until golden on top.
- Transfer muffins to a wire rack to cool completely.
- Store at room temperature for 3 days or store in freezer for up to 2 months.
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