Better than a bakery
Fluffy, homemade
Brown Butter Banana Chocolate Chip Muffins
Brown Butter Banana Chocolate Chip Muffins
Recipe
-
Prep Time: 15 min
- 1 ½ (150g) ripe bananas
- 1 cup (125g) all-purpose flour (spooned and leveled, not packed)
- 1/4 tsp (1g) baking soda
- 1 1/4 tsp (5g) baking powder
- 1/4 tsp (1.5g) salt
- 1/4 tsp (0.5g) cinnamon
- 1/4 cup (57g) unsalted butter (browned) + 1 tbsp
- 1/3 cup (67g) granulated sugar
- 1 large egg, room temp
- 1/2 tsp (2.5g) vanilla extract
- 1/4 cup (60ml) milk or buttermilk + 1 tbsp (15 ml), room temp
- 1 tbsp (15g) sour cream, room temp
- 1 cup (175g) chocolate chips
- coarse sugar for sprinkling
- Pro tip! Space out your muffins in your pan. Don’t bake them next to each other. Spacing them out in your pan (see IG reel) allows for even baking and higher rise!
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When baking, always strive to use room temperature ingredients. This means eggs, milk, sour cream, etc. This will ensure even texture in your muffins!
Bake Time: 18 min
Yields: 5-6 muffins
What you need
Muffins
What to do
1. Preheat oven to 425°F (190°C). Line a muffin tin with 6 liners. Note: I like to brush my liners with a little olive oil or melted butter (this helps keep the muffins from sticking too much to the paper after baking!)
2. To brown the butter, in a saucepan over medium heat, melt and begin stirring 1/4 cup butter until golden brown, foamy and fragrant (it should smell nutty! also this can take several minutes, so be patient.) Remove from the heat, pour butter into a mixing bowl to cool. Add the remaining tbsp of butter to the brown butter (this helps the butter rehydrate!)
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set to the side.
4. In another bowl, whisk brown butter and sugar. Add egg, vanilla, and mashed bananas. Mix well. Slowly add dry ingredients to the banana mixture. Stir gently, and slowly add the milk. Mix until just combined. Stir in chocolate chips and mix again gently until combined. Cover the batter with plastic wrap and let the mixture rest for 1 hour (this helps the the baking powder and soda activate which ultimately creates a tall fluffy muffin!)
5. Fill liners to the (almost) top with batter. Top each liner with more chocolate chips and coarse sugar. Bake at 425 for about 10 minutes, then turn the oven temp down to 350 and bake for another 8 minutes (or until a toothpick comes out clean, or a few wet crumbs). Please note, ovens do vary! Remove muffins from the oven and let them rest for 10 minutes. Then transfer to a wire rack to cool for another 20 minutes. Enjoy!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. To brown the butter, in a saucepan over medium heat, melt and begin stirring 1/4 cup butter until golden brown, foamy and fragrant (it should smell nutty! also this can take several minutes, so be patient.) Remove from the heat, pour butter into a mixing bowl to cool. Add the remaining tbsp of butter to the brown butter (this helps the butter rehydrate!)
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set to the side.
4. In another bowl, whisk brown butter and sugar. Add egg, vanilla, and mashed bananas. Mix well. Slowly add dry ingredients to the banana mixture. Stir gently, and slowly add the milk. Mix until just combined. Stir in chocolate chips and mix again gently until combined. Cover the batter with plastic wrap and let the mixture rest for 1 hour (this helps the the baking powder and soda activate which ultimately creates a tall fluffy muffin!)
5. Fill liners to the (almost) top with batter. Top each liner with more chocolate chips and coarse sugar. Bake at 425 for about 10 minutes, then turn the oven temp down to 350 and bake for another 8 minutes (or until a toothpick comes out clean, or a few wet crumbs). Please note, ovens do vary! Remove muffins from the oven and let them rest for 10 minutes. Then transfer to a wire rack to cool for another 20 minutes. Enjoy!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
