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Brown Butter Banana Chocolate Chip Muffins Recipe (with VIDEO)

Brown Butter Banana Chocolate Chip Muffins Recipe

These brown butter banana muffins are soft, fluffy, and packed with rich banana flavor in every bite. The browned butter adds a warm, nutty depth that takes classic banana muffins to the next level. They’re easy to make, perfectly moist, and feel like something you’d grab from a cozy bakery case.
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Recipe Type: Breakfast, Dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 43 minutes
Servings: 12 mufins
Calories: 355kcal

Video

Ingredients

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • 3 mashed overripe bananas
  • 1 egg
  • ⅓ cup sour cream
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup mini chocolate chips

Instructions

  • Preheat: Preheat the oven to 350°F and line a 12-cup muffin pan with liners or grease it well.
  • Brown the butter: In a saucepan over medium-low heat, melt the butter. Let it cook, stirring often, until it foams, turns golden brown, and smells nutty, about 5 minutes. Watch closely so it doesn’t burn. Pour into a large mixing bowl, scraping in all the brown bits, and let it cool for about 10 minutes.
  • Add the brown sugar: Whisk the brown sugar into the brown butter until fully combined, 1 to 2 minutes.
  • Add the bananas: Mash the bananas until smooth, then whisk them into the butter-sugar mixture.
  • Add the remaining wet ingredients: Whisk in the egg, sour cream, milk, and vanilla until smooth.
  • Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, and salt.
  • Fold together: Add the dry ingredients to the banana mixture and gently fold just until no flour streaks remain. Don’t overmix, or the muffins will be tough.
  • Add the chocolate chips: Gently fold in both kinds of chocolate chips, saving a few to sprinkle on top if you’d like.
  • Fill the pan: Use an ice cream scoop to divide the batter evenly into the muffin cups, filling each about 3/4 full.
  • Bake: Bake for 25 to 30 minutes, until golden and a toothpick in the center comes out with a few moist crumbs.
  • Cool: Let the muffins cool in the pan for 5 minutes, then move them to a wire rack. Enjoy warm or at room temperature!

Nutrition

Calories: 355kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 122mg | Potassium: 141mg | Fiber: 2g | Sugar: 29g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg