Adding browned butter gives these muffins a complex, nutty flavor that truly sets them apart from ordinary banana muffins.
Browned Butter Banana Muffins
Serves: 12
Ingredients
- Browned butter:
- 1 1⁄4 cups cold unsalted butter
- Muffins:
- 1⁄2 cup granulated sugar
- 1⁄2 cup firmly packed light brown sugar
- 2 large eggs
- 2 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup whole buttermilk
- 1 cup diced ripe banana
- Topping:
- 1⁄4 cup all-purpose flour
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup old-fashioned oats
- 1⁄4 cup slivered almonds
Instructions
- Preheat oven to 425°. Spray 2 (6-cup) muffin pans with baking spray with flour.
- For browned butter: In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 14 minutes. Remove from heat, and let cool completely.
- For muffins: In a large bowl, beat 1⁄2 cup browned butter and sugars with a mixer at medium speed until combined, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Fold in banana. Spoon batter into prepared muffin cups, filling three-fourths full.
- For topping: In another medium bowl, stir together 1⁄4 cup melted browned butter, flour, brown sugar, oats, and almonds until well combined. Sprinkle over batter.
- Bake for 5 minutes. Reduce oven temperature to 350°, and bake until a wooden pick inserted in center comes out clean, about 15 minutes more. Let cool in pans for about 15 minutes; serve warm.
