Banana Muffin Showdown pt. 1

When bananas ripen, I can’t help but bake them. The browned skins pull me toward them as if they’re yelling, “Liz! Liz! Bake me! Think of all the possibilities of breads, muffins, and more!” So I scour the archives of Joy, Deb, Sally, Dana all looking for the most promising recipe. I found a recipe banana bread and altered it slightly to make muffins a few weeks ago. Here are the results:


Brown Butter Banana Muffins

Adapted from Joy the Baker

Yields 18 muffins

6 oz of unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all-purpose flour

3/4 brown sugar

1 teaspoon baking

1/2 teaspoon salt

3/4 teaspoon cinnamon

2 large eggs*

1 teaspoon vanilla extract

1/4 cup plain yogurt or buttermilk**

1 1/4 cup mashed banana from about 3 medium bananas

1/2 cup toasted coconut, plus more for topping

Preheat oven to 350 degrees. Place eggs in a small bowl of substantially warm water. Prepare muffin tin(s) with nonstick spray or cupcake liners. Cut butter into 4 or 5 slices and melt in a saucepan over medium heat. Stir the butter often as it continues to melt. The butter will begin to foam and crackle. Continue stirring. After the butter finishes crackling it will begin to brown. Brown bits will appear on the pan and it will start to smell nutty. Once this happens, transfer to a small bowl to cool. Leaving the butter on too long may cause it to burn.

In a large bowl whisk flour, sugar, baking soda, salt, and cinnamon.

Remove eggs from warm water and in a medium bowl mix with vanilla extract, and yogurt (or buttermilk). Whisk in the mashed bananas. Whisk in browned butter after it has cooled.

Combine wet ingredients with dry ingredients until no flour is visible. Do not over mix. Pour batter 3/4 full in muffin cups and bake for 15-20 minutes or until a toothpick comes out clean. After taking them out of the oven allow them to cool before removing from pan.

*Always try to use room temperature eggs. It helps the the egg spread more evenly throughout mixtures.

**Alternatively, you may also try mashed banana or applesauce. I haven’t tried this, but it may work if that’s what’s available in your kitchen. You can also make buttermilk by combining 1 tablespoon of lemon juice and 1 cup of milk. Let mixture stand for 10 minutes and use as directed.

I used 2 very large bananas. Next time I would like to use another banana to see how that enhances the flavor. They were buttery and moist with subtle tastes of coconut and I would definitely make these again. I’ll post the second banana muffin recipe soon!

Happy baking,



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