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Baking recipe · from the recipe book

Brown Butter Banana Muffins with Cinnamon Sugar

Tender, moist banana muffins with nutty brown butter and a crackly cinnamon-sugar top.

Brown Butter Banana Muffins with Cinnamon Sugar

Ingredients

  • 3 medium360 gBananavery ripe, mashed
  • 2 cups240 gAll-purpose flour
  • ⅓ cup85 gUnsalted butter
  • ½ cup packed120 gBrown sugarpacked
  • 1½ tbsp20 gGranulated sugar
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gPlain yogurt, low-fat
  • 2 tsp8 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround nutmeg

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Melt the butter in a small pan over medium heat, swirling, until it smells nutty and the bits turn golden brown, 4 to 5 minutes. Pour into a large bowl and cool for 5 minutes.
  3. Make the topping: in a small bowl, stir the granulated sugar with half of the cinnamon; set aside.
  4. In a medium bowl, whisk the flour, baking soda, baking powder, salt, nutmeg and the remaining half of the cinnamon.
  5. Into the cooled brown butter, whisk the brown sugar, then the egg, mashed banana, yogurt and vanilla until smooth.
  6. Add the flour mixture to the banana mixture and fold gently just until no dry flour remains; a few lumps are fine.
  7. Divide the batter among the 12 liners and sprinkle the granulated sugar and cinnamon topping evenly over the tops.
  8. Bake 18 to 22 minutes, until domed and golden and a toothpick in the center comes out clean.
  9. Cool in the pan 5 minutes, then move the muffins to a rack and 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.

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

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