Moist Brown Butter Banana Muffins
These Brown Butter Banana Muffins are moist, flavorful, and topped with a crunchy streusel. Caramelized brown butter enhances the banana’s natural sweetness, making them perfect for breakfast, snacks, or an easy dessert. Quick to prepare and wholesome, they’re high in fiber and lightly enriched with protein from yogurt and eggs.
Equipment
- 1 Medium saucepan (for browning butter)
- 1 Large heat-proof bowl
- 1 Small bowl (for dry ingredients)
- 1 Small bowl (for streusel)
- 1 rubber spatula
- 12-cup muffin pan
- Paper muffin liners
- Ice cream scoop or large spoon
- Wire cooling rack
Ingredients
Streusel Topping:
- 45 g 3 tbsp unsalted butter
- 65 g ⅓ cup soft brown sugar
- 63 g ½ cup all-purpose flour
- ½ tsp ground cinnamon
- 30 g ¼ cup chopped walnuts
- Pinch of salt
Muffins:
- 130 g ½ cup + 1 tbsp unsalted butter
- 250 g 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 360 g 3 large ripe bananas
- 130 g ⅔ cup soft brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 120 g ½ cup Greek yogurt or natural yogurt
Instructions
- Prepare the Brown Butter: Start by melting the unsalted butter for the muffins. Place 130 g (½ cup + 1 tbsp) of butter into a medium saucepan over medium heat. Allow the butter to melt completely, then keep cooking while stirring frequently. Within 3–4 minutes, the milk solids will start to caramelize, turning a deep golden brown. You’ll notice a nutty, aromatic fragrance—this is the signature flavor that gives the muffins their rich depth. Once browned, carefully pour the butter into a large heat-proof bowl, including all the browned bits at the bottom. Let it cool for 10 minutes before mixing with other ingredients.
- Make the Streusel Topping: While the brown butter cools, prepare the streusel topping. Melt 45 g (3 tbsp) unsalted butter in a small pan and transfer it to a small mixing bowl. Add 65 g (⅓ cup) soft brown sugar, 63 g (½ cup) all-purpose flour, 30 g (¼ cup) chopped walnuts, ½ tsp cinnamon, and a pinch of salt. Use a fork to combine everything into a coarse, clumpy mixture. As it sits, it will firm slightly, making it easy to crumble over the muffins later. Set the streusel aside while you prepare the batter.
- Preheat the Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup with butter or non-stick spray. Proper oven temperature and pan preparation are crucial for even baking and easy removal of muffins.
- Combine Dry Ingredients: In a small bowl, whisk together the dry ingredients for the muffins 250 g (2 cups) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Make sure the baking soda and powder are evenly distributed to ensure uniform rise. Set this bowl aside.
- Mash Bananas and Mix Wet Ingredients: Peel 360 g (3 large) ripe bananas and mash them in a medium bowl until smooth. Add the cooled brown butter, 130 g (⅔ cup) soft brown sugar, 2 large eggs, and 1 ½ tsp vanilla extract. Stir thoroughly until the mixture is uniform, creamy, and well-blended. The brown butter gives a glossy, nutty sheen to the batter, enhancing both flavor and aroma.
- Combine Dry and Wet Ingredients: Add the prepared dry ingredients to the wet banana mixture in two additions. Fold gently using a rubber spatula, incorporating everything without over-mixing. Over-mixing can make muffins dense and tough. Once the batter is uniform, fold in 120 g (½ cup) Greek yogurt. This adds moisture, lightness, and a subtle tang that balances the sweetness.
- Portion the Batter into Pan: Using an ice cream scoop or large spoon, fill each lined muffin cup with the batter until nearly full. This ensures tall, domed muffins. Take care to distribute the batter evenly among all 12 cups for consistent baking.
- Add the Streusel Topping: Generously crumble the prepared streusel over each muffin, pressing lightly with your fingers so some pieces stick but the topping remains loose and crumbly. The streusel adds texture, sweetness, and a delightful nutty crunch that contrasts perfectly with the soft muffin.
- Bake the Muffins: Place the muffin pan in the preheated oven. Bake at 425°F (220°C) for the first 5 minutes to give the muffins an initial burst of heat, helping them rise beautifully. Then, immediately reduce the oven temperature to 350°F (180°C) and continue baking for 15–18 minutes. To check for doneness, insert a toothpick or cake tester into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
- Cool the Muffins: Once baked, allow the muffins to cool in the pan for 5 minutes. This short rest helps them firm slightly without sticking to the pan. Gently transfer the muffins to a wire cooling rack and let them reach room temperature. This prevents the bottom from becoming soggy and ensures the crumb is soft yet structured.
- Serve and Enjoy: Serve the muffins slightly warm or at room temperature. They pair beautifully with a cup of coffee, tea, or a glass of milk. The combination of caramelized brown butter, sweet banana, and crunchy streusel makes them irresistible. Store any leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Browning the butter slowly over medium heat is key; watch carefully so it doesn’t burn.
- Stir the streusel topping just until clumps form—overmixing can make it dense instead of crumbly.
- Avoid overmixing the muffin batter; folding gently ensures a tender, fluffy crumb.
- For consistent muffin sizes, use an ice cream scoop or spoon to portion the batter evenly.
- Muffins can be served warm or at room temperature; they taste even better the next day as flavors meld.
