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Baking recipe · from the recipe book

Brown Butter Banana Chocolate Chunk Muffins

Tender, moist muffins packed with ripe banana, nutty brown butter and melty chocolate, finished with crackly sugar tops.

Brown Butter Banana Chocolate Chunk Muffins

Ingredients

  • 3 medium360 gBananavery ripe, mashed
  • 2 cups250 gAll-purpose flour
  • ⅓ cup85 gUnsalted butter
  • ½ cup packed120 gBrown sugar
  • 1 tbsp15 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • ½ cup120 gPlain yogurt, low-fat
  • 2 tsp8 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • ¾ cup130 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Melt the butter in a small saucepan over medium heat, swirling, until it foams and smells nutty with golden-brown bits, 4–5 minutes. Pour into a large bowl and let cool 5 minutes.
  3. In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
  4. Whisk the brown sugar into the cooled brown butter, then whisk in the eggs, yogurt and vanilla until smooth. Stir in the mashed banana.
  5. Add the flour mixture to the banana mixture and fold gently until just a few dry streaks remain.
  6. Set aside about one quarter of the chocolate chips for the tops. Fold the remaining three quarters of the chocolate chips into the batter.
  7. Divide the batter among the muffin cups. Scatter the reserved chocolate chips over the tops, then sprinkle the granulated sugar evenly over all 12 muffins for a crackly top.
  8. Bake 5 minutes at 400°F (200°C), then lower the heat to 350°F (175°C) and bake 12–14 minutes more, until a toothpick in the center comes out clean of batter (melted chocolate is fine).
  9. Cool in the tin 5 minutes, then move the muffins to a rack to cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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