epicurious4.8
Banana Muffins
Our best recipe for banana muffins gets a boost from brown butter, brown sugar, cinnamon, and nutmeg. These are better than the ones at your local bakery.
👥 12 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 20 min👤 Laurie Ellen Pellicano📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Streusel
2
In a medium bowl, mix 1/2 cup (100 g) dark brown sugar, 1/4 cup (31 g) unbleached all-purpose flour, and a pinch kosher salt to combine. Add 2 Tbsp. rolled oats and 2 Tbsp. unsalted butter, at room temperature and cut them in with a fork or your fingers until the mixture begins to clump together. When pressed, the streusel should clump together in your fist but crumble into nice lumps. Mix a bit longer, if needed. Transfer to a small container and refrigerate until ready to use. Do ahead: Streusel can be made up to 1 month ahead and frozen in an airtight container, or up to 2 weeks ahead and refrigerated in an airtight container.
Pinch kosher salt. rolled oats2 Tbsp. unsalted butter, at room temperature2 Tbsp
3
Muffins
4
Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
Neutral oil (for muffin pan)
5
Heat ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–⏱️ 8 minutes. Scrape into a large bowl and immediately whisk in ½ cup (100 g) dark brown sugar to combine. Cool to room temperature.
6
Whisk together 2¼ cups (281 g) unbleached all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. kosher salt, and ¼ tsp. freshly grated nutmeg in a medium bowl.
¼ cup (31 g) unbleached all-purpose flour¼ cups (281 g) unbleached all-purpose flour2. baking powder2 tsp. baking soda1 tsp. ground cinnamon1 tsp
7
Add 2 large eggs to the brown butter mixture and whisk until smooth. Whisk in 1 cup mashed ripe banana (from about 2 large or 3 small), ¾ cup plain whole-milk yogurt (not Greek), and 1 tsp. vanilla extract.
large eggs2mashed ripe banana (from about 2 large or 3 small), plus 1 ripe banana, coarsely chopped (optional)1 cup. vanilla extract1 tsp
8
Fold dry ingredients into wet ingredients until halfway combined. Add 1 ripe banana, coarsely chopped and ½ cup (64 g) toasted walnuts, coarsely chopped, if using, and mix until just combined and no flour streaks remain.
9
Divide batter evenly among muffin cups, filling them to the brim. Top each with 1 tablespoon (heaping) streusel and lightly press with your hands to adhere. (You may have excess streusel.)
10
Bake muffins, rotating pan after ⏱️ 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25–⏱️ 30 minutes. Let sit in pan until cool enough to handle, about ⏱️ 3 minutes, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm. Editor's note: Head this way for more of our best banana recipes →
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