Prep Time 20 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Best Season: All Seasons
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:
  • 115 g unsalted butter (½ cup)
  • 3 medium ripe bananas (mashed, about 1 ¼ cups)
  • 120 g brown sugar (¾ cup, packed)
  • 50 g granulated sugar (¼ cup)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 240 g all-purpose flour (2 cups, spooned and leveled)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 120 g full-fat Greek yogurt or sour cream (½ cup)
  • 120 g dark chocolate (roughly chopped or chips)
    • Optional Toppings:
  • 30 g dark chocolate (for sprinkling on top)
  • 1 small banana (sliced for garnish)
Instructions
    Brown the Butter
  1. 1
    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).
    2. Preheat & Prepare
  2. 2
    Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly with oil or butter.
    3. Combine Wet Ingredients
  3. 3
    In a large bowl, whisk together the browned butter, mashed bananas, brown sugar, granulated sugar, eggs, and vanilla until well combined and smooth.
    4. Mix Dry Ingredients
  4. 4
    In a separate bowl, sift together flour, baking soda, baking powder, and salt. Stir to evenly distribute the leavening agents.
    5. Fold the Batter
  5. 5
    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.
    6. Fill & Garnish
  6. 6
    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.
    7. Bake
  7. 7
    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.

Keywords: easy banana muffins, dark chocolate muffins, brown butter recipe, bakery-style muffins, moist banana muffins
Read it online: https://petitepanini.com/recipe/brown-butter-banana-muffins-with-dark-chocolate-recipe/