Brown Butter Chocolate Chunk Banana Bread Muffins
Brown Butter Chocolate Chunk Banana Bread Muffins
Ingredients
For the Wet Ingredients
- 3 ripe bananas, large, peeled and mashed until smooth
- 1/2 stick unsalted butter, browned
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-ins and Topping
- 1 cup chocolate chunks
- 1/4 teaspoon Maldon sea salt flakes, for sprinkling
- 12 paper muffin liners
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper muffin liners.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, peel and thoroughly mash the ripe bananas with a fork until smooth. Set aside.
⏱️ 3 min
- 3
In a small saucepan, melt the unsalted butter over medium heat. Stir continuously with a wooden spoon as it melts, bubbles, and then begins to turn a rich, nutty brown color with small brown bits forming at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 4
Carefully pour the browned butter, including all the browned bits, directly into the bowl with the mashed bananas.
⏱️ 1 min
- 5
Add the granulated sugar and packed light brown sugar to the banana and brown butter mixture. Stir with the wooden spoon until fully incorporated and the mixture is smooth.
⏱️ 2 min
- 6
Crack the large egg into the mixture, followed by the vanilla extract. Stir again until everything is well combined.
⏱️ 1 min
- 7
Add the plain Greek yogurt to the wet mixture and mix until just combined.
⏱️ 1 min
- 8
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 9
Add the dry ingredients to the wet ingredients. Gently fold them together with the wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 2 min
- 10
Pour the chocolate chunks into the batter. Gently fold them in until evenly distributed throughout the muffin batter.
⏱️ 1 min
- 11
Using an ice cream scoop, divide the muffin batter evenly among the 12 lined muffin cups, filling them almost to the top.
⏱️ 2 min
- 12
Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. Allow to cool in the muffin tin for a few minutes before transferring to a wire rack.
⏱️ 20 min•🌡️ 375
- 13
While the muffins are still warm, sprinkle the Maldon sea salt flakes over the tops of the muffins, especially on the melted chocolate chunks, for an enhanced flavor contrast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chunk Banana Bread Muffins
Ingredients
For the Wet Ingredients
- 3 ripe bananas, large, peeled and mashed until smooth
- 1/2 stick unsalted butter, browned
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Add-ins and Topping
- 1 cup chocolate chunks
- 1/4 teaspoon Maldon sea salt flakes, for sprinkling
- 12 paper muffin liners
Instructions
- 1
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper muffin liners.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, peel and thoroughly mash the ripe bananas with a fork until smooth. Set aside.
⏱️ 3 min - 3
In a small saucepan, melt the unsalted butter over medium heat. Stir continuously with a wooden spoon as it melts, bubbles, and then begins to turn a rich, nutty brown color with small brown bits forming at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 4
Carefully pour the browned butter, including all the browned bits, directly into the bowl with the mashed bananas.
⏱️ 1 min - 5
Add the granulated sugar and packed light brown sugar to the banana and brown butter mixture. Stir with the wooden spoon until fully incorporated and the mixture is smooth.
⏱️ 2 min - 6
Crack the large egg into the mixture, followed by the vanilla extract. Stir again until everything is well combined.
⏱️ 1 min - 7
Add the plain Greek yogurt to the wet mixture and mix until just combined.
⏱️ 1 min - 8
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 9
Add the dry ingredients to the wet ingredients. Gently fold them together with the wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 2 min - 10
Pour the chocolate chunks into the batter. Gently fold them in until evenly distributed throughout the muffin batter.
⏱️ 1 min - 11
Using an ice cream scoop, divide the muffin batter evenly among the 12 lined muffin cups, filling them almost to the top.
⏱️ 2 min - 12
Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean. Allow to cool in the muffin tin for a few minutes before transferring to a wire rack.
⏱️ 20 min•🌡️ 375 - 13
While the muffins are still warm, sprinkle the Maldon sea salt flakes over the tops of the muffins, especially on the melted chocolate chunks, for an enhanced flavor contrast.
⏱️ 1 min