If you thought banana muffins couldn’t get any better, wait until you try them with a nutty, caramel-like twist and a crumbly streusel topping! This will satisfy even the pickiest of eaters (I’m lookin’ at you lil Suzy Q), and have them coming back for more. Go grab that apron (or just get mashed banana on your favorite pants. That’s fine too.), and let’s get to work!
The first step of these muffins: brown the butter! Cook a stick of butter at medium-low heat. The stages will be melted butter, lots of foam and bubbling, and then finally some slight browning at the bottom, along with much less foaming and bubbling.
Be careful, as it will burn quickly if you aren’t watching it! Also, be patient, and keep a close eye on the butter as it cooks.
Mix the dry ingredients in a large bowl until combined.
Either with a hand mixer, food processor, or even a fork, puree the bananas. Then add the apple cider vinegar and stir to combine.
Beat the brown sugar and brown butter until nice and fluffy. Then add the eggs, one at a time, until fully combined.
Finally, add in the yogurt, mayo, and vanilla extract until fully combined. The sour tang from the yogurt helps mellow out the sweetness from the muffin. The mayo helps make the muffin softer and more moist. The more you know. 😉
Mix in the flour mixture until just combined. Be sure not to over mix here. This can lead to a chewy muffin. Not ideal.
Fold in the banana mixture until combined. Be sure not to over mix here as well!
See recipe for detailed instructions here. The streusel topping takes the muffins from really good, to possibly the best muffin ever. My opinion: Don’t skip it!
Fill each muffin tin 3/4 full to allow for rise. Then top with a generous amount of the streusel topping.
Me being amazed at how the muffins turned out, and then just enjoying the experience. Took me to another place. haha
@chefjonnycordonokc Are you ready for a flavor explosion?? These Browned-Butter Banana Muffins with a Streusel Topping will do just that! Literally the best banana anything I have eaten. You have got to give this recipe a try! The full downloadable recipe is over on my website, which I will link in the comments. Follow me for more gourmet twists on classic meals and desserts. 😁#fyp #cheflife #ilovefood #cooking #personalchef #foodphotography #foryou #tasty #okcchef #banana #muffins #streusel #chef #cheftok #foodtok ♬ Lazy Sunday Afternoon - Nimbora
Checkout the full recipe video over on my TikTok page!
Browned Butter Banana Muffins w/ Streusel Topping
Equipment
- 1 Stand Mixer
- 1 Hand Mixer optional (could also just mash bananas with fork)
- Mixing Bowls Several
- 2 Muffin pans I used a pan for 12 muffins, and a 6-muffin pan (larger).
Ingredients
Muffins
- 1 stick unsalted butter (113g)
- 1.5 cups overripe bananas roughly 3 bananas; pureed or mashed by hand (338g)
- 1.5 cups all-purpose flour (180g)
- 1.5 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp cardamom
- 1 cup dark brown sugar packed (220g)
- 2 eggs large; room temperature
- 1/4 cup greek yogurt full-fat (65g)
- 1/4 cup mayo full-fat (57g)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Streusel Topping
- 1.25 cups all-purpose flour divided (150g)
- 1/2 cup firmly packed dark brown sugar (110g)
- 1/4 cup granulated sugar (50g)
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter melted (113g)
Instructions
Streusel Topping
- In a big mixing bowl, combine 3/4 cup of flour, sugars, cinnamon, and salt by whisking them together. Add the melted butter and mix with a fork until it's mostly blended but remains crumbly. Incorporate the remaining 1/2 cup of flour until the mixture becomes very crumbly and retains some large chunks.
Banana Muffins
- Preheat oven to 350℉. Make parchment circles for the muffin pans, spray with non-stick spray and set aside.
- To brown the butter, start by melting it in a saucepan over low heat. Initially, the butter will foam and bubble. When the foam, which consists of milk solids, turns brown and settles at the bottom of the pan, and the aroma becomes nutty with only sporadic popping sounds, take the butter off the heat. Pour it into a heatproof bowl and let it cool to room temperature until it solidifies. To quicken the cooling process, you can place it in the refrigerator.
- Blend your bananas in a bowl using a hand mixer until smooth. If you prefer a more textured banana muffin, simply use a fork to mash them until no chunks larger than a blueberry remain. Set aside once done.
- Combine the flour, baking soda, cardamom, and salt in a medium-sized mixing bowl. Whisk for around 30 seconds, or until everything is distributed evenly. Set aside.
- Put the browned butter and brown sugar into the bowl of a stand mixer equipped with the paddle attachment. Cream them together until they become light and fluffy, which should take around 5 minutes.
- Clean the sides of the bowl. Introduce the eggs one at a time, ensuring each one is fully blended before adding the next. Scrape the sides of the bowl again, then mix in the yogurt, mayonnaise, and vanilla extract until everything is evenly combined. Finally, add the flour mixture and stir until just mixed.
- Take the bowl off the mixer, mix the apple cider vinegar into the bananas, and then gently fold them into the batter. Pour the batter into your prepped muffin pans and bake for 20-25 minutes, or until a toothpick or cake tester inserted into the middle of a muffin comes out clean.