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Brown Butter Banana Bread Muffins Recipe with Easy Crunchy Streusel Topping

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These cozy brown butter banana bread muffins feature a rich, nutty flavor from browned butter and a crunchy streusel topping, perfect for breakfast or a snack.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, browned and slightly cooled
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup packed (50g) brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • For the streusel topping:
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup packed (50g) brown sugar
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 6 tablespoons (85g) unsalted butter. Stir frequently as it foams and the milk solids turn golden brown, about 4-5 minutes. Remove from heat and let cool slightly (about 5 minutes).
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease each cup.
  3. In a large bowl, mash 3 ripe bananas until smooth but still a bit chunky. Add 3/4 cup granulated sugar, 1/4 cup brown sugar, and the cooled brown butter. Mix until combined. Whisk in 2 large eggs and 1 teaspoon vanilla extract until smooth and glossy.
  4. In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
  5. Gently fold the dry ingredients into the wet banana mixture using a spatula. Mix just until combined; do not overmix.
  6. Prepare streusel topping: In a small bowl, combine 1/3 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup chopped nuts if using. Add 3 tablespoons cold butter cubes and crumble with fingers or pastry cutter until coarse crumbs form.
  7. Spoon batter evenly into muffin cups, filling about 3/4 full. Sprinkle streusel generously over each muffin.
  8. Bake at 350°F (175°C) for 18-22 minutes. Check at 18 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use a light-colored pan to brown butter to easily monitor color change and avoid burning. Do not overmix batter to keep muffins tender. Check muffins early to avoid dryness. Cold butter is key for a crunchy streusel topping. For dairy-free, substitute butter with coconut oil and use vegan butter for streusel. Ripe bananas with brown spots are best for sweetness and moisture.

Nutrition

Keywords: brown butter, banana bread, muffins, streusel topping, easy baking, breakfast, snack, dessert

Find it online: https://jodierecipes.com/brown-butter-banana-bread-muffins-recipe-with-easy-crunchy-streusel-topping/