Brown Butter Banana Muffins

Makes 12


Streusel Topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 1/4 cup rolled oats

Banana Muffins

  • 1/3 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten


  1. Preheat oven to 375°F (190°C). Lightly grease 12 cup muffin tray
  2. In a thick-bottomed pan over medium heat, add the butter, whisking frequently. Continue to cook until fully melted. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour into a bowl to stop the butter from cooking further and possible burning. Set aside to cool until needed
  3. In a small bowl, mix together brown sugar, flour, cinnamon, and oats. Cut in the butter until mixture damp sand. It’s fine if there are peas-sized pieces of butter remaining. Set aside until needed
  4. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. It will still appear a little lumpy
  5. Spoon batter into prepared muffin cups, about 2/3 full. Sprinkle the streusel topping over muffins
  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean
  7. Let cool for 10 minutes before removing from the tin and serving

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