Banana Nut Muffins
How to make Banana Nut Muffins with browned butter! These are gourmet, better-than-bakery muffins and I think you'll love them!Instructional how-to VIDEO included below the recipe!
- Prep time
- 30 min
- Cook time
- 19 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 Tablespoons unsalted butter (cut into 10 pieces)
- 1 ½ cups mashed ripe or over-ripe bananas* ((this is typically 3 large bananas for me))
- ½ cup sugar
- ½ cup light brown sugar (tightly packed )
- 2 large eggs (room temperature preferred)
- ¼ cup buttermilk (room temperature preferred)
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups chopped pecans or walnuts (divided)
- sugar for sprinkling (optional)
Instructions
- 1
Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
- 2
Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.
- 3
Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
- 4
Allow browned butter to cool for at least 20 minutes before proceeding.
- 5
Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.
- 6
Stir mashed bananas into butter and stir well. Add sugars and stir again.
- 7
Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.
- 8
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- 9
Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.
- 10
Portion batter into prepared muffin tin, filling each liner ¾ of the way full.
- 11
Sprinkle with remaining chopped pecans and coarse sugar, if using.
- 12
Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 13
Allow to cool and enjoy!