Brown Butter Banana Muffins
Posted On 5 October 2025
This started as a banana bread recipe because our bananas go from under-ripe to mush while we sleep. But in my on-going effort to be a slow-acting serial killer, I adapted this to being muffins so that we can get more of my wife’s co-workers at once.
And…brown butter….
Brown Butter Banana Bread Muffins
This could be a loaf. But it's not.
Servings: 12 muffins
Equipment
- Large bowl or stand mixer
- Whisk
- Tulip muffin cup liners
Ingredients
The Dry Ingredients
- 213 grams all-purpose flour
- 1 teaspoon baking soda
The Wet Ingredients
- 70 grams unsalted butter
- 227 grams very rip bananas (2-3)
- 100 grams ungranulated sugar (½ cup)
- 100 grams brown sugar, light or medium (½ cup)
- 80 grams buttermilk (6g vinegar, 74g milk or half-and-half) (⅓ cup)
- 60 grams canola oil (¼ cup)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 eggs, large, room temperature
- 1½ cups
Crumbly Topping
Instructions
- Heat oven to 350°F / 175°C
- Prepare a 12-cup muffin pan with 12 of the tulip liners.
- Whisk the AP flour (213g) and baking soda (1tsp) together in a small bowl and set aside.
- Brown the butter (70g) and add it and any brown bits to a large bowl.
- Add the bananas (227g), the granulated sugar (100g), brown sugar (100g), buttermilk (80g), oil (60g), vanilla (1 tablespoon), and salt. Whisk to combine. If warm, let cool to room temperature.
- Add the eggs (2) and whisk until completely combine. (this is why you let the above step cool: you don't want to make scrambled eggs)
- Add the flour/soda mixture and stir together.
- Evenly distribute the batter to the 12 prepared muffin cups. Should be about ¼- to ⅓-cup each.
- Top each muffin with ~2 tablespoons of the crumbly topping. Be wild.
- Bake at 350°F / 175°C for 22-28 minutes — a toothpick should come out clean.
