Brown Butter Banana Nut Muffins


If you thought there was nothing better on Earth than butter, you’re partially right and we can still be friends, BUT you’re also sooo wrong. Brown butter is like a gift from the gods and once you discover the aroma while it’s browning, the incredible nutty undertones that it contributes to your baked goods, and how it adds a depth of flavor that is purely indescribable, I guarantee that you’ll have a hard time going back to just regular ol’ room temperature unsalted butter. There are few things better on this Earth than butter, but brown butter has the poor guy beat without a doubt.

Sometimes I don’t want fancy food. Is that hard to believe? I mean give me an over the top meal with all the fixings and you won’t hear me complain, but give me a plain bowl of mac and cheese or a pb&j sandwich, or even a simple breakfast muffin and I’m a happy, happy, girl. That’s just what this recipe is, nothing too fancy. Real simple. Real delicious. Real quick to whip up, banana nut muffins. With a little pizzaz from the brown butter, of course. We can’t be too basic, come on now 😉

The best way to enjoy these muffins is straight out of the oven, or reheated, with a little big smear of peanut butter. Or nutella. Or both. Just sayin’.

Brown Butter Banana Nut Muffins

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

3 eggs

2/3 cup whole milk

6 tablespoons unsalted butter

1/2 cup brown sugar

1/2 teaspoon vanilla

1 1/2 cups mashed ripe banana

1/3 cup chopped walnuts plus more to sprinkle on top

First things first. Lets brown our butter. Place the 6 tablespoons of unsalted butter into a heavy bottomed pot over medium heat. Let it melt, swirling the pot around every once in a while until it’s completely melted. Turn heat to medium low and continue to cook for a few more minutes. You should notice a definite change in color and see little brown bits form on the bottom of the pan. That is good, delicious flavor and make sure those bad boys get into your muffins! When browned, remove from heat and let cool 10 minutes prior to using.

Preheat oven to 400. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer, combine eggs, milk, and the brown butter. Mix well and then add in the brown sugar and vanilla. Add the dry ingredients to the wet and mix slightly. Using a rubber spatula stir in the banana and nuts until just combined. The batter should be a little lumpy. Prepare your muffin tin and evenly divide your batter so that you end up with 12 muffins. Bake for 20 minutes or until a toothpick comes out clean. These are best eaten the day they’re made but will last in an airtight container for a few days. Or you can freeze them and reheat for a tasty breakfast!



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