There’s something undeniably comforting about warm banana muffins fresh from the oven. Add nutty, fragrant brown butter and pools of melty dark chocolate to the mix, and you’ve taken a beloved classic to a whole new level. These Brown Butter Banana Muffins with Dark Chocolate are not only incredibly moist and flavorful, but they also offer a sophisticated twist perfect for adults and kids alike.
Whether you’re looking to use up overripe bananas or simply craving a bakery-style treat, this recipe delivers in every way. It’s rich but not overwhelming, sweet but not cloying, and it comes together in a single bowl (yes, minimal cleanup!).
Let’s dive into this detailed, foolproof guide to making your new favorite muffins.
Why You’ll Love These Muffins
- Flavor-packed: Brown butter adds a deep, toasty aroma and taste, pairing beautifully with banana and dark chocolate.
- Moist and tender: Thanks to Greek yogurt (or sour cream), these muffins stay soft for days.
- Easy to make: The batter comes together in minutes, and the method is beginner-friendly.
- Versatile: Serve them for breakfast, brunch, an afternoon snack, or dessert.
Ingredients Breakdown
Each ingredient in these Brown Butter Banana Muffins with Dark Chocolate plays an important role:
For the Muffin Batter:
- Unsalted Butter (115g) – Browning the butter enhances its flavor, giving the muffins a nutty, almost caramel-like note.
- Ripe Bananas (3 medium) – Provide natural sweetness and moisture. The riper, the better!
- Brown Sugar (120g) – Adds richness and depth.
- Granulated Sugar (50g) – Balances the molasses flavor of brown sugar.
- Eggs (2 large) – Bind the ingredients and provide structure.
- Vanilla Extract (1 tsp) – Enhances all the other flavors.
- All-Purpose Flour (240g) – Gives structure without making the muffins too dense.
- Baking Soda (1 tsp) + Baking Powder (0.5 tsp) – Provide leavening for a good rise.
- Salt (0.5 tsp) – Balances the sweetness.
- Greek Yogurt or Sour Cream (120g) – Keeps the crumb moist and adds a subtle tang.
- Dark Chocolate (120g) – Roughly chopped for bursts of rich, bittersweet flavor in every bite.
Optional Toppings:
- Extra chocolate chunks
- Sliced banana for garnish
How to Make Brown Butter Banana Muffins with Dark Chocolate
Step 1: Brown the Butter
Place butter in a saucepan over medium heat. Allow it to melt completely, then continue to cook while swirling the pan occasionally. It will foam, sputter, and eventually turn golden with tiny brown flecks forming at the bottom. The aroma should be nutty and slightly sweet. Immediately remove from heat and let cool for 5–10 minutes.
Pro Tip: Watch the butter closely once it starts foaming—brown butter can burn quickly.
Step 2: Prep Your Muffin Tin
Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with liners or lightly grease each cavity.
Step 3: Mix the Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Add the cooled brown butter, both sugars, eggs, and vanilla. Whisk until well combined and glossy.
Step 4: Add the Dry Ingredients
Sift the flour, baking soda, baking powder, and salt directly into the wet mixture. Gently fold with a spatula until just combined.
Step 5: Add Yogurt and Chocolate
Fold in the Greek yogurt (or sour cream) until fully incorporated, then fold in the chopped dark chocolate.
Avoid overmixing, as this can make your muffins tough.
Step 6: Fill the Muffin Tin
Divide the batter evenly among the 12 muffin cups. Garnish with extra chocolate or banana slices if desired.
Step 7: Bake
Bake at 180°C for 20–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for Perfect Muffins
- Use overripe bananas: Black-spotted bananas are sweeter and provide better moisture.
- Don’t skip the brown butter: It really elevates the flavor profile.
- Room temperature ingredients: Ensures a smooth batter and even baking.
- Cool brown butter slightly before adding to the batter to avoid scrambling the eggs.
- Chop your own chocolate: Instead of using chips, use a good-quality dark chocolate bar for uneven chunks that melt beautifully.
Variations to Try
- Nutty Twist: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Spiced Version: Add 1 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients.
- Gluten-Free: Use a 1:1 gluten-free baking blend instead of regular flour.
- Vegan Version: Use dairy-free butter and yogurt, flax eggs, and vegan chocolate.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week. Bring to room temp or warm before serving.
- Freezer: Freeze muffins individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in the microwave.
Serving Suggestions
- Warm with butter: Reheat slightly and serve with a pat of salted butter.
- With coffee: These pair beautifully with your morning cup of joe.
- Brunch boards: Serve alongside fruit, yogurt, and granola for a bakery-style spread.
- Dessert: Warm one up and serve with a scoop of vanilla ice cream.
Final Thoughts
Brown Butter Banana Muffins with Dark Chocolate are everything you want in a homemade muffin—moist, flavorful, and just a little bit indulgent. The richness of brown butter paired with naturally sweet bananas and deep, slightly bitter chocolate creates a harmonious bite every time. Whether you’re baking for your family, a gathering, or just for yourself, this recipe is sure to become a staple.
Don’t be surprised if these muffins disappear faster than expected—make a double batch and freeze some for later!
Brown Butter Banana Muffins with Dark Chocolate Recipe
Description
Rich, nutty brown butter blends perfectly with overripe bananas and chunks of dark chocolate in these soft, moist muffins. Perfect for breakfast, snacks, or dessert, these bakery-style treats come together effortlessly and deliver gourmet flavor in every bite.
Ingredients
For the Muffin Batter:
Optional Toppings:
Instructions
Brown the Butter
- In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling the pan often, until it turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let cool slightly (5–10 minutes).
Preheat & Prepare
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly with oil or butter.
Combine Wet Ingredients
- In a large bowl, whisk together the browned butter, mashed bananas, brown sugar, granulated sugar, eggs, and vanilla until well combined and smooth.
Mix Dry Ingredients
- In a separate bowl, sift together flour, baking soda, baking powder, and salt. Stir to evenly distribute the leavening agents.
Fold the Batter
- Add the dry ingredients to the wet mixture and stir until just combined (do not overmix). Fold in Greek yogurt until smooth. Gently fold in dark chocolate chunks.
Fill & Garnish
- Divide the batter evenly among the 12 muffin cups. Optionally, top each muffin with a few extra chocolate chunks and a thin banana slice for visual appeal.
Bake
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Note
Bananas: Use overripe bananas with lots of brown spots for the sweetest flavor.
Brown Butter Tip: Watch carefully while browning to avoid burning. Remove from heat as soon as it turns golden with brown flecks.
Storage: Store muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week. Freeze for up to 2 months.
Add-ins: You can add chopped walnuts, pecans, or a pinch of cinnamon for extra warmth.
Yogurt Substitute: Sour cream works equally well.
