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These brown butter banana bread muffins are the absolute best treat for any time of year. So moist, so simple, and so delicious, you'll be able to either sit down and savor how good they are, or take them as a quick bite to-go as you're running to drop your kids off at school! Best of all, these muffins can be frozen so you'll never be without breakfast. So dang good!
About
You know how you've had like 10,000,000,000 pieces of banana bread in your life and every single time it's just a little, well, underwhelming? That's because traditional banana bread is underwhelming.
NO MORE, I SAY!
Finally- a moist, flavorful, satisfying banana bread. The brown butter gives this bread a depth it so badly needs, and putting it into muffins makes these perfect for busy mornings! Well, what are you waiting for? Get started already! 🙂
Ingredients
Good news, friends! These muffins are made with pantry staples. And you get to learn a new baking skill- brown butter!
For the Bananas: As always, with banana bread, you'll want your bananas preeeetty ripe. Nice and squishy so they will incorporate seamlessly into the batter.
Add-Ins: There are a few different ways that you can make this recipe your own! Try a different type of nuts besides walnuts- maybe pecans or macadamia nuts? If you're a cinnamon lover, add a little extra! If you're getting brave, maybe even add a dash of nutmeg. Or, my favorite way to customize? Add all the mix-ins. Besides nuts, try adding classic chocolate chips (bonus points for dark chocolate!), or blueberries! The options are endless and so tasty.
The Brown Butter: Don't let this part of the recipe hang you up- you've got this! Brown butter is deceivingly easy. You just stick it on the stove, watch it and stir it every so often, and after a short while- voila! Nutty, earthy brown butter is ready to level up all your desserts. If you need some more details, check out the next section for everything you need to know.
Instructions
Make the brown butter.
- Place the butter in a saucepan over medium heat. Stirring occasionally, keep the butter on the stovetop while it hisses and pops. You're getting closer!
- As it continues to heat up, the mixture will get really bubbly and start to bubble up the sides. Keep stirring occasionally.
- Shortly after all the bubbling, you'll start to notice some brown bubbles in the sea of yellow. Stir consistently, and remove from the heat once you see more brown than yellow. Don't leave it on too long at this point- it can burn if you leave it on a few too many seconds!
- In most recipes, including these muffins, you'll need to cool the brown butter before adding it to the batter. I tend to be too impatient to wait for it to cool on it's own, so I usually put it in a heat-proof bowl, then put that bowl in an ice bath, and stick it all in the fridge! But, if you're more patient than I am, you can feel free to wait it out on the counter 🙂
Make the batter.
- Combine butter, eggs, and vanilla in a bowl. Mash bananas and add to mixture (picture coming soon!).
- In a separate bowl, combine flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
- Slowly add flour mixture into banana mixture. Mix until fully combined. Add in walnuts if desired (picture coming soon!).
- Then combine the two just until mixed, and add in any mix-ins (picture coming soon!).
Bake!
- Spoon about ¼ cup of the batter into the cupcake liners, then sprinkle the top of the muffins with coarse sugar if desired.
- Bake for 13-15 minutes or until a toothpick comes out clean.
Notes
Make it ahead of time: You can make these up to 3 days ahead of time, then serve! If you want to make further ahead, freeze them and defrost the day of serving.
Storage: You can store these muffins for up to 3 days in an airtight container on the counter, or freeze them for up to 3 months!
Other ways to make this recipe: You can also make this recipe in a 9x9 baking dish! Instead of cupcake pans and liners, grease a 9x9 pan, then put all of the batter in there. Bake at 375 for 35-40 minutes (check doneness with a toothpick), and then enjoy!
When to make this recipe: These muffins can be made year-round, and rain or shine!
Other Recipes You'll Love:
Brown Butter Banana Bread Muffins
Ingredients
- ½ cup butter
- 2 eggs room temperature
- 1 ½ teaspoon vanilla
- 4-5 bananas very ripe
- 1 ¾ cups flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ cup chopped walnuts optional
- 2 tablespoon coarse sugar for sprinkling optional
Instructions
Prep
- Preheat oven to 375. Prepare cupcake pans with liners.
Make The Brown Butter
- Place the butter in a saucepan over medium heat. Stirring occasionally, keep the butter on the stovetop while it hisses and pops.
- After a few minutes, the mixture will start to rapidly bubble up. Shortly after, you'll start to see some brown bubbles in the sea of yellow. This is when you know you're done!
- Remove from the heat and stir. Allow to cool to room temperature (this can be sped up by putting the brown butter in an ice bath).
Make the Batter
- Combine butter, eggs, and vanilla in a bowl. Mash bananas and add to mixture.
- In a separate bowl, combine flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
- Slowly add flour mixture into banana mixture. Mix until fully combined. Add in walnuts if desired.
Bake!
- Spoon about ¼ cup of the batter into the cupcake liners, then sprinkle the top of the muffins with coarse sugar if desired.
- Bake for 13-15 minutes or until a toothpick comes out clean.
Notes
Nutrition
Did you make these? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
You Might Need...
Cupcake Pan
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