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.
Ever since I discovered the magic of brown butter, my banana nut muffins have leveled up! It's become a Sunday Baking Club tradition at my house to whip up a batch of these jumbo beauties. The rich, nutty aroma of brown butter combined with sweet ripe bananas and crunchy walnuts just can't be beat. If you're looking for that bakery-style muffin that tastes like a dream, you're in the right place. The secret weapon here is definitely the brown butter. It adds such an incredible depth of flavor that regular butter simply can't achieve. When browning, keep a close eye on it – you want a beautiful amber color and a nutty smell, not burnt! And don't skimp on those ripe bananas; they're essential for moisture and sweetness. If your bananas aren't quite ready, the article's tip about mashing them with egg yolks and letting them rest really works wonders to boost their flavor and texture, almost like they’ve been ripening for ages. Using whole fat Greek yogurt also contributes to that tender crumb. Beyond the ingredients, technique plays a huge role. I've learned that gently folding the dry ingredients (flour, baking soda, baking powder, cinnamon – yes, all those key leaveners and spices!) into the wet mix is vital. Overmixing is the enemy of a tender muffin! You want just a few streaks of flour remaining. And that resting step for the batter? Absolutely non-negotiable for those gorgeous, high, domed tops. It allows the flour to fully hydrate, giving you that professional bakery look and feel. Then, the two-stage baking temperature (high initially, then lower) helps set the dome before baking through. While walnuts are classic in these brown butter banana nut muffins, feel free to experiment! I sometimes add a handful of chocolate chips or chopped pecans for variety. A sprinkle of turbinado sugar on top before baking adds a lovely crunch too. If your muffins turn out a bit dry, you might be overmixing the batter or baking them for too long – remember, a toothpick with a few moist crumbs is perfect. If they're flat, double-check your leavening agents and ensure your batter rested adequately. Happy baking, everyone!
Making this weekend