Description
Delight in these rich and moist Browned Butter Banana Chocolate Chip Muffins, featuring the nutty depth of browned butter combined with ripe bananas and sweet chocolate chips. Topped with a buttery streusel, these muffins make a perfect breakfast treat or indulgent snack.
Ingredients
Main Ingredients
- 3/4 cup butter, divided
- 3 large bananas or 4 small, very ripe
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
Streusel Topping
- 1/4 cup browned butter (reserved from main butter)
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- Pinch of salt
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the butter and cook until it turns golden brown and releases a nutty aroma. Be sure to stir frequently to prevent burning. Once browned, remove from heat and let cool on the counter for about ten minutes. Reserve 1/4 cup of this browned butter for the streusel topping.
- Preheat and prepare tin: Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease with cooking spray to prevent sticking.
- Mix wet ingredients and sugar: In a stand mixer fitted with a paddle attachment, combine 1/2 cup of the cooled browned butter, ripe bananas, egg, sugar, and vanilla extract. Mix until well combined, but still with visible chunks of banana.
- Add dry ingredients: Add the flour, baking soda, and salt to the wet mixture. Mix on low speed until just incorporated, about 30 seconds. Remove the bowl from the mixer and gently fold in the milk chocolate chips by hand.
- Fill muffin cups: Using a 3-tablespoon scoop, fill each muffin cup about 3/4 full with the batter to allow room for rising.
- Prepare streusel topping: In a small bowl, mix together the reserved 1/4 cup browned butter, flour, sugar, brown sugar, and a pinch of salt until crumbly. Evenly sprinkle this streusel mixture on top of each muffin.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the muffins tender.
- You can substitute dark or semi-sweet chocolate chips if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use a kitchen thermometer or carefully watch the butter while browning to avoid burning it.
