Brown Butter Banana Bread Muffins are a perfectly portioned treat that will turn heads at breakfast or brunch!
Years ago, back when I was still working as a network administrator, I had a friend who began freelancing full time. She started showing up late to get togethers or canceling at the last minute, and was always so stressed out.
All she could talk about was work. One day, she said something that has haunted me ever since: “If I’m not working, I’m not making any money.”
I get it now. There’s an endless, vicious cycle of stress for self-employed entrepreneurs and freelancers. That trickle of guilt while we watch movies at night instead of answering emails. It’s relentless.
I’ve been writing this blog since 2009. The freelancing has been a full time gig for around… 4 years now? I’m finally admitting to myself that I can’t do this alone anymore.
I’m going to hire someone to work with me. I need help if I want to keep up with the work and continue to grow. So, while that’s probably super boring news to everyone else, it’s a huge deal to me.
Hopefully it will mean I can create a lot of additional high quality content for the site. I have had so many ideas for so long; I simply haven’t had the time to properly execute them.
Now for the recipe… These muffins are fairly straight forward. They have the taste and texture of banana bread, with the added nutty flavor and richness you can only get from brown butter. I think you’ll like them.
Brown Butter Banana Bread Muffins
- 10 ounces all-purpose flour (approximately 2 cups)
- 3/4 cup granulated sugar
- 1 1/4 cups toasted walnuts, finely chopped
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 3 ripe bananas, mashed
- 2 large eggs, beaten
- 1/4 cup plain yogurt
- 3 ounces (6 tablespoons) brown butter, melted and cooled (unsalted butter may be substituted)
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup regular muffin tin with baking spray or butter.
- In a large bowl, briefly whisk the flour, sugar, walnuts, salt, and baking soda together. In a separate large bowl, stir together the bananas, eggs, yogurt, brown butter and vanilla. Fold the wet ingredients into the dry, mixing until just combined. Divide the batter evenly between the muffin tins.
- Bake until the muffin tops are golden brown, approximately 20-23 minutes. Serve warm or at room temperature.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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