Brown Butter Banana Chocolate Chip Muffins
Banana chocolate chip muffins are a classic for a reason, but making them bakery-style takes them to a new level. The key is in achieving that perfect, domed top and a texture that's both soft and incredibly moist. This isn't just a quick bread; it's a tender, cake-like treat that feels special. The secret to this superior texture often lies in the bananas themselves—the more ripe, the better. They provide natural sweetness and moisture, ensuring every bite is rich and tender.
What truly elevates these muffins is a simple, yet transformative technique: browning the butter. Instead of using softened butter, you gently melt it in a pan until it turns a deep amber color and develops a nutty, complex aroma. This process adds a layer of rich, caramel-like flavor that perfectly complements the sweetness of the ripe bananas and the decadent chocolate chips. The browned butter not only enhances the flavor profile but also contributes to the moist, tender crumb, making these muffins far more flavorful and sophisticated than your average bake. Each bite is a harmonious blend of sweet banana, rich chocolate, and a subtle, nutty depth that makes it impossible to stop at just one.
When you take that first bite…
As you take that first bite, the texture is what truly stands out. The muffin is incredibly soft and moist, a tender, cake-like crumb that almost melts in your mouth. You get the rich, comforting sweetness of the bananas, but it's the brown butterthat adds a sophisticated, caramel-like depth that makes it special. Then, you hit a pocket of melted chocolate, a warm, gooey surprise that balances the banana flavor perfectly. Each element comes together to create a harmonious blend of flavors and textures, making it impossible to stop at just one bite. It’s a treat that feels like a warm hug, a sweet indulgence that’s perfect for any time of day.
Browning butter is one of the easiest ways to add a deep, nutty, and sophisticated flavor to your baking and cooking. The process, known as beurre noisette in French, is all about gently toasting the milk solids in the butter.
To begin, you'll need a light-colored pan so you can easily see the color change—a key to preventing it from burning. Start by melting the butter over medium heat. It will quickly melt and begin to sizzle and foam as the water content evaporates. Keep a close eye on it and stir frequently. As the butter simmers, the foam will begin to subside, and you'll see tiny, golden-brown specks forming at the bottom of the pan. This is your cue! As those specks turn a rich amber color, and the butter releases a toasty, hazelnut-like aroma, it's ready. Immediately remove the pan from the heat and pour the butter, including all the delightful brown bits, into a heatproof bowl to stop the cooking process. The whole transformation only takes a few minutes, but the rich, nutty flavor it adds to everything from cookies to sauces is absolutely worth it.
Brown Butter Banana Chocolate Chip Muffins
Makes 12
Ingredients
For the Browned Butter:
120g unsalted butter
For the Brown Butter Banana Muffins:
1 3/4 cups (228g) all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 cup (56g) browned butter, melted and cooled
1/4 cup (56g) vegetable oil
1 3/4 cups (390g) mashed banana (4–5 bananas)
1/2 cup (104g) sugar
1/2 cup (112g) packed light brown sugar
2 large eggs, room temperature
2 tbsp (29g) sour cream
2 tsp vanilla extract
3/4 cup chocolate chips plus extra for topping
For the Crumb Topping (optional):
40g old fashioned oats
50g all-purpose flour
50g light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
50g browned butter, melted and cooled
Method:
First, brown the butter: Place the 120g unsalted butter in a small pot. Turn the heat to medium low. The butter will melt and begin to bubble and sizzle as the water content evaporates. Stir or swirl the pan occasionally to ensure even melting. The butter will start to foam but will begin to subside, and you'll see small, golden-brown bits forming at the bottom of the pan. This is when the milk solids are toasting.
Continue to cook until the brown bits at the bottom of the pan turn a deep, nutty brown, and the butter itself has a rich, amber color. It will also release a beautiful, nutty, and toasty aroma, similar to hazelnuts.
Immediately take the pan off the heat to stop the cooking process and pour the browned butter and all the little brown bits into a separate, heatproof bowl. This will prevent the butter from burning. Set aside to cool before working on the rest of the recipe.
Make the oat crumb topping: In a medium bowl, whisk together the oats, flour, light brown sugar, cinnamon, and salt. Pour the cooled, melted browned butter into the bowl of dry ingredients. Use a fork or your fingers to mix everything together until the mixture resembles coarse, clumpy crumbs. Set aside.
Make the banana muffin batter: In a medium-sized bowl, whisk together the cooled browned butter, vegetable oil, mashed banana, sugar, and brown sugar until well combined. Add in the eggs, sour cream, and vanilla extract until the mixture is smooth and fully incorporated.
Add in all of the dry ingredients to the wet mixture. This would be the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gently fold everything together until combined. Be careful not to overmix. Overmixing can lead to tough muffins.
Fold in the chocolate chips: Gently fold in the 3/4 cup of chocolate chips until they are evenly distributed throughout the batter.
Bake the Muffins: Divide the batter evenly between the 12 muffin cups. Top with the oat crumble and extra chocolate chips. Bake the muffins at 400°F for 5 minutes and then without opening the oven door reduce the temperature to 350°F (180°C). Bake the muffins for another 15-17 minutes until a toothpick inserted in the muffin comes out clean. Cool you muffins off before serving. Best served warm. Enjoy!
