Brown Butter Banana Chocolate Chip Muffins

November 23, 2017

One of my favourite baked combinations are bananas and chocolate chips. Whether it is the classic banana chocolate chip loaf, or the banana chocolate chip pancakes, or even banana chocolate chip muffins…this combination goes well with a lot of baked goods.

So what makes this one so special? The brown butter adds a a hint of a smokey and caramelized flavour, which makes the muffins taste just a bit richer. I also used European-style butter, in which the fat content is a bit higher — making the muffins have an overall airy and very soft texture.

Makes 12


1/2 cup of unsalted butter

1 cup of all purpose flour

1/2 cup of sugar

1/4 cup of brown sugar

3/4 tsp of baking soda

1/2 tsp of salt

2 eggs

2 tbs of sour cream

1 tsp of vanilla extract

3 very ripe bananas, mashed

1/2 cup of chocolate chips


Preheat the oven to 350 degrees. Line a muffin pan with muffin cups.

In a small pot, melt the butter until it boils and becomes brown, for about 4 minutes. Remove the pot from the heat.

In a large bowl, mix together the flour, both sugars, baking soda and salt. Set aside.

In another bowl, add in the eggs, sour cream, vanilla extract and mashed bananas. Using a stand mixer or hand mixer, combine the ingredients, while slowly adding in the brown butter.

Pour the dry ingredients into the wet ingredients, and mix until fully incorporated. With a spatula, fold in the chocolate chips.

Pour the batter in the prepared pan, and bake for about 20 minutes. Turn the pan mid-way through, so the batter is baked evenly through all sides. Insert a toothpick to check the batter about 15 minutes through.

After the muffins have risen and have become brown, let it cool for about 5 minutes before serving. Enjoy!

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