Brown Butter Banana Muffins

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These Brown Butter Banana Muffins are a delicious twist on basic banana muffins. They’re moist, fluffy and full of nutty brown butter!

Brown Butter Banana Muffins

These Brown Butter Banana Muffins are such a simple and easy upgrade to regular banana muffins. They’re moist, fluffy and flavored with plenty of nutty brown butter!

Looking for more brown butter recipes? Try my Brown Butter Chocolate Chip Blondies, Brown Butter Cinnamon Rolls or Brown Butter Snickerdoodle Cookies!

What Is Brown Butter?

Brown butter is just regular butter that has been cooked until the water evaporates which allows the milk solids to become toasted. This process gives the butter a delicious nutty flavor (and smell) that makes any dessert extra delicious.

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Bananas – the most important ingredient for banana muffins! Make sure your bananas are overripe. The riper the banana, the better it is for baking because they’re sweeter!

Brown butter – adds flavor! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Vegetable oil – adds moisture and makes muffins fluffy.

Granulated & brown sugar – sweetens the muffins. The brown sugar makes it extra moist! Either light or dark brown sugar will work.

Egg – binds the ingredients and provides structure.

Salt, cinnamon, nutmeg and vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Brown Butter Banana Muffin cross section

How To Make Brown Butter Banana Muffins

1. Brown the butter: Cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don’t walk away from it! Pour browned butter into a heat proof bowl then set aside to cool for 15 minutes.

Brown butter

2. In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.

3. In a medium bowl mash the bananas then mix in the brown butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.

4. Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop).

5. Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Brown Butter Banana Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Brown Butter Banana Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the batter otherwise it will develop too much gluten and be dense/gummy!
  • Scoop the batter to the top of the muffin cups to ensure tall muffins!
Brown Butter Banana Muffins

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Brown Butter Banana Muffins

These Brown Butter Banana Muffins are a delicious twist on basic banana muffins. They're moist, fluffy and full of nutty brown butter!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 260kcal
Author Maria Azzarelli

Equipment

  • Standard size muffin pan

Ingredients

  • 113 g (1/2 cup) unsalted butter, cubed
  • 240 g (2 cups) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp nutmeg
  • 3 overripe bananas
  • 30 g (2 tbsp) vegetable oil
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Instructions

Brown The Butter

  • Cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don't walk away from it! Pour browned butter into a heat proof bowl then set aside to cool for 15 minutes.

Banana Muffin Batter

  • Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
  • In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.
  • In a medium bowl mash the bananas then mix in the brown butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.
  • Scoop about 3 tablespoons of batter into each muffin cup (I like to use this cookie scoop).
  • Bake the muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Brown Butter Banana Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 260kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 199mg | Potassium: 142mg | Fiber: 1g | Sugar: 20g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg

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