JUMBO BROWN BUTTER BANANA NUT MUFFIN RECIPE + how to ripen bananas (that’s not the oven)
Makes 12 jumbo muffins | ~1 hour + rest time
🧈 MUFFINS
▫️ 1 cup unsalted butter, browned and cooled
▫️ 2 cups (420g) light brown sugar, packed
▫️ 4 large eggs, room temp
▫️ 3 cups (725g) mashed ripe bananas (~6 large)
▫️ 3 egg yolks (1 per 2 bananas, only if bananas aren’t fully ripe)
▫️ ½ cup (142g) whole fat plain Greek yogurt (sub nonfat + extra ½ tbsp oil)
▫️ 2 tsp vanilla extract
▫️ 3½ cups (532g) all-purpose flour
▫️ 2 tsp (10g) baking soda
▫️ 1 tsp (4g) baking powder
▫️ 2 tsp (8g) kosher salt
▫️ 2 tsp (2g) ground cinnamon
▫️ 1½ cups chopped walnuts, plus more for topping
✨ OPTIONAL TOPPINGS
▫️ Turbinado/raw sugar
▫️ Banana slices
▫️ Extra walnuts
HOW TO MAKE IT 🔪
1️⃣ MASH + REST: Mash bananas with egg yolks. Let sit 30 minutes.
2️⃣ BROWN THE BUTTER: Melt butter in a small saucepan over medium-high, whisking constantly. After 3–5 min it’ll turn golden and smell nutty. Kill the heat and whisk 30–45 seconds more until it hits chestnut. Immediately pour into a heat-safe container and cool.
3️⃣ WET: In a large bowl, beat browned butter and brown sugar until combined. Add whole eggs, mashed banana mixture, yogurt, and vanilla. Whisk smooth.
4️⃣ DRY: In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Gently fold into the wet mix until just a few dry streaks remain. Fold in walnuts.
5️⃣ REST THE BATTER: Cover and rest 45–60 min at room temp, or overnight in the fridge. This hydrates the flour and gets you those bakery-style domed tops.
6️⃣ BAKE: Preheat oven to 425°F. Line or grease 12 jumbo muffin cups. Fill each 4/5 of the way (almost to the top). Top with extra walnuts, banana slices, and/or turbinado. Bake at 425°F for 6 min, then drop to 350°F and bake 18–20 more min, or until a toothpick pulls out with a few crumbs.
7️⃣ COOL: Rest in the tin 5–10 min, then transfer to a rack.
If you're a fan of baking, especially muffins, mastering the technique of browning butter can truly elevate your flavors. Brown butter adds a deep, nutty aroma that complements the sweetness of bananas perfectly. One tip I found useful is to brown the butter on medium-high heat but keep a close watch—once the butter turns golden and emits a fragrant nutty smell, immediately remove it from the heat to avoid burning. Whisking it a bit more off the heat helps it reach that perfect chestnut color. For those who often find themselves with underripe bananas, the method of ripening without using an oven is a game changer. Placing bananas in a paper bag alongside an apple or a ripe banana traps ethylene gas, speeding up the ripening process naturally within a day or two. Alternatively, letting mashed bananas rest with egg yolks also helps in enhancing banana flavor and texture for baking. Resting the muffin batter is another step many overlook. Allowing the batter to rest for 45–60 minutes at room temperature or overnight in the fridge hydrates the flour fully, resulting in tender muffins with a bakery-quality domed top rather than flat ones. Don't rush the resting stage—it’s key to great texture. When it comes to mix-ins like walnuts, folding them in gently ensures they’re evenly distributed without overworking the batter. Topping muffins with extra banana slices, walnuts, or a sprinkle of turbinado sugar right before baking adds a lovely crunchy texture and enhances the muffin’s appearance. Finally, the baking temperature technique here is clever: starting high at 425°F for 6 minutes helps the tops quickly dome and set, then reducing to 350°F ensures even baking without burning. This two-step approach is something I use often in my own baking projects for achieving professional results. Overall, this jumbo brown butter banana nut muffin recipe is a crowd-pleaser, combining practical baking tips with mouthwatering flavors. Whether you're an experienced baker or a beginner, these tips can help boost your confidence and success in the kitchen.
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