Go Back
–+ servings
Bakery-Style Brown Butter Banana Chocolate Chip Muffins

Bakery-Style Brown Butter Banana Chocolate Chip Muffins

Delight in these Bakery-Style Brown Butter Banana Chocolate Chip Muffins that are moist and perfectly sweet. A true treat for any occasion.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 38 minutes
Servings: 6 muffins
Course: Breakfast Recipes
Cuisine: American
Calories: 704
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1/4 cup butter browned
  • 1 cup buttermilk
  • 2 large eggs
  • 3 very ripe bananas
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup chocolate chips

Equipment

  • jumbo muffin tin
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
  2. In a large mixing bowl, mix together the sugar, vegetable oil, melted butter, eggs, and vanilla. Add the mashed banana and mix just until combined.
  3. In a medium mixing bowl, whisk together the flours, baking powder, and salt. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in the chocolate chips. Do not overmix! The batter should look slightly lumpy.
  4. Scoop or pour the batter into the prepared muffin tin, filling each well 1/4" from the top.
  5. Bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes.
  6. Remove from the oven and allow the muffins to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 704kcalCarbohydrates: 110gProtein: 11gFat: 26gSaturated Fat: 15gSodium: 336mgFiber: 3gSugar: 54g

Notes

Feel free to experiment with ingredients like whole wheat flour or add nuts for additional texture. These muffins can be stored in an airtight container for up to a week.

Tried this recipe?

Let us know how it was!