Brown Butter Banana Bread Muffins
Brown Butter Banana Bread Muffins are a perfectly portioned treat that will turn heads at breakfast or brunch! You don’t want to miss this recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 30 mins
- 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.
You can use regular unsalted butter if you prefer, but brown butter adds a sweet, nutty flavor that's quite lovely. This recipe includes instructions on how to brown butter.
Adapted from The Best New Recipe by Cook's Illustrated Magazine
Calories: 92kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 91mg | Potassium: 38mg | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.6mg