Brown Butter Chocolate Chip Muffins
These Brown Butter Chocolate Chip Banana Muffins are rich, moist, and filled with sweet banana flavor and creamy milk chocolate chips. The brown butter takes them to the next level, while the high-heat oven trick gives them a gorgeous, bakery-style rise. Perfect for breakfast, snacking, or sharing!
Servings: 12 muffins
Ingredients
- ½ cup salted butter
- 1 cup packed light brown sugar
- 3 overripe bananas about 1 ½ cups mashed with a fork
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon optional but I love it!
- 1 cup milk chocolate chips I love Ghirardelli but you can use whatever kind you prefer!
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly.In a small saucepan, melt the butter over medium heat. Stir frequently until it foams, turns golden brown, and smells nutty (about 4–5 minutes). Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the mashed bananas, brown sugar, egg, vanilla, oil, and cooled brown butter until smooth and combined.
- Add the flour, baking soda, baking powder, salt, and cinnamon into the wet mixture. Gently fold until just combined—don’t overmix. Stir in the chocolate chips. Batter will be thick.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Top each muffin with a few extra chocolate chips.
- Bake at 425°F for 7 minutes, then—without opening the oven—reduce the temperature to 350°F and bake for an additional 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. These are very moist muffins and may need up to 29–30 minutes total depending on your oven. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature!