Brown Butter Chocolate Chip Banana Muffins
These easy to make Brown Butter Banana Chocolate Chip Muffins are soft, fluffy, moist, and packed full of chocolate chunks! Perfect for morning tea of brunch!
Ingredients
Chocolate Chip Banana Muffins
- 75 g unsalted butter melted (see notes)
- 200 g dark chocolate chopped
- 200 g all-purpose flour plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 ripe bananas mashed (see notes)
- 130 g brown sugar
- 1 large egg 55g
- 1 tsp vanilla extract
Instructions
Brown Butter Chocolate Chip Banana Muffins
- Preheat your oven to 200C / 395 (fan off), 180C / 355F (fan on). Line a muffin tray with 12 cupcake/muffin liners.
- Brown butter - Add the butter to a medium sized pot on low to medium heat. Allow to melt and froth until the milk solids appear golden in color (not black!), about 5 minutes. Set aside to cool down.
- Mix dry ingredients - Sift together the flour, baking powder and salt into a large mixing bowl.
- Mix wet ingredients - To a separate bowl, add the mashed banana, brown butter, brown sugar, and egg. Whisk together until well combined.
- Finish batter - Add 3/4 of the chopped chocolate into the dry ingredients along with the wet ingredients and use a spatula to mix until no dry ingredients are showing. Add the vanilla extract and mix.
- Bake - Distribute the batter amongst 6 jumbo sized muffin liners or 12 cupcake sized muffin liners. Bake for 5 minutes. Then lower the temperature to 170C / 340F (fan off), 150C / 300F (fan on) and continue baking for 20 minutes for jumbo muffins, 15 minutes for cupcake muffins. You’ll know they’re finished baking when the muffins spring back when lightly touched or a toothpick inserted into the center comes out clean. Once baked, take out of the oven, add remaining chocolate chips on top of the muffins. Transfer to a cooling rack to cool down completely.
Video
Notes
Chocolate Chips - these can be found in the baking isle of your supermarket. Opt in for good quality chocolate chips for best flavor results. For this recipe, I used dark chocolate chips (semi-sweet) but you can use white or milk if you like. Or even a mixture of all three!)
Butter - The butter in this recipe is ‘burnt’. Not to a black cinder, but instead the milk solids are cooked to a point where they’re a deep golden brown. To achieve this unique nutty flavor you simple continue cooking your butter in a pit on the stove on low heat until it turns golden brown.
Bananas - For this recipe you’ll need to make sure your bananas are ripe. It’s important to use soft, ripe bananas as they add sweetness to the recipe. Under-ripe bananas will be harder to mash and create lumps in the batter. You can use naturally ripe bananas with dark spots on the skin, or ripen them yourself by placing them on a baking tray with the skin on. Bake for 30 minutes on 150C / 300F. They will be black on the outside and soft on the inside.
Storage - These Muffins can be stored in an airtight container for up to three days. Can be wrapped in plastic and frozen for up to 3 weeks. Simply allow to thaw at room temperature.
To check if muffins are baked - Insert a toothpick into the center of the muffins to check if it comes out clean. If it comes out with crumbs they’re done. If it comes out with wet batter, it needs more baking. Take care not to overbake otherwise your muffins will be dry.
Nutrition – is an approximate and is based on per muffin. This recipe makes 6 jumbo and 12 regular sized muffins.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:345kcal | Carbohydrates:47g | Protein:4g | Fat:16g | Saturated Fat:9g | Polyunsaturated Fat:1g | Monounsaturated Fat:4g | Trans Fat:0.3g | Cholesterol:37mg | Sodium:193mg | Potassium:330mg | Fiber:4g | Sugar:25g | Vitamin A:269IU | Vitamin C:3mg | Calcium:63mg | Iron:3mg
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