Brown Butter Banana Muffins
These moist and tender banana muffins are made with browned butter to give them extra depth of flavor. The small amount of cinnamon and nutmeg supports the banana and brown butter flavor without overpowering them. The flavor is out of this world! You can bake this recipe as a 9x5 inch loaf at 350F/180C for 50-60 minutes.
Servings:
12
yield(s)
Prep Time:
15
mins
Cook Time:
25
mins
Total Time:
40
mins
Ingredients
-
113
g
unsalted butter
(1 stick/8 tbsp)
-
500
ml
mashed bananas
(2 cups)
-
1
tsp
lemon juice
-
150
g
brown sugar
(3/4 cup, packed)
-
2
large eggs
-
1
tsp
vanilla extract
-
4
tbsp
sour cream
-
240
g
cake flour
(1 1/2 cups)
-
4
g
baking powder
(1 tsp)
-
2
g
baking soda
(1/2 tsp)
-
2
g
salt
(1/2 tsp)
-
1/2
tsp
ground cinnamon
-
1/2
tsp
ground nutmeg
-
120
ml
chopped toasted pecans or chocolate chips, optional
(1/2 cup)
Instructions
-
Preheat oven to 400 F/205 C. Grease a 12-cup muffin pan.
-
Heat the butter in a small saucepan over medium heat, stirring constantly until the solids brown, about 5 minutes. Transfer to a bowl and let cool slightly.
-
In a large bowl, combine mashed bananas, lemon juice, sugar, egg, sour cream, vanilla and browned butter.
-
In a small bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
-
Stir pecans or chocolate chips into the flour mixture, if using.
-
Stir the dry ingredients into the wet ingredients until just combined.
-
Divide the batter between the cups of the greased muffin tin.
-
Bake for 20-25 minutes until the muffins are well risen and golden. Let cool at least 5 minutes in the pan before removing the muffins.