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Closeup of a brown butter banana pecan muffin.
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Brown Butter Banana Pecan Muffins

Homemade brown butter banana pecan muffins are moist and delicious! Easy to make from scratch and absolutely irresistible.
Course Breakfast Quick Bread
Cuisine American - Vintage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 212kcal
Author Marye Audet-White

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 - ½ cups mashed bananas make sure to use very ripe bananas
  • 6 Tablespoons butter melted and allowed to turn golden brown
  • ⅔ cup light brown sugar packed
  • 1 egg at room temperature
  • 1-½ teaspoons vanilla extract
  • 2 Tablespoons buttermilk
  • ¾ cup toasted pecans chopped

Instructions

  • Preheat oven to 425°F.
  • Line a 12 cup muffin pan with paper liners.
  • Whisk the dry ingredients together in a medium bowl.
  • Set aside.
  • In the bowl of your stand mixer, mash the bananas.
  • Beat in the melted browned butter, brown sugar, egg, vanilla extract, and milk on medium speed.
  • Add the dry ingredients to the butter mixture, then beat on low just until combined.
  • Fold in the nuts.
  • Spoon the batter into liners, filling them to the top.
  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F.
  • Bake for an additional 10-15 minutes or until an instant-read thermometer registers 200F when poked in the center of a muffin or a toothpick comes out with just a few moist crumbs sticking to it. Don't overbake.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.

Notes

Storage:
Store leftover brown butter banana pecan muffins in an airtight container at room temperature for up to three days. You can also freeze ‘em in a freezer-safe bag for up to three months.
Tips:
    • Use overripe bananas. The browner and spottier they are, the softer and sweeter your muffins will be.
    • Muffins are done when the interior temperature registers 200F on an instant read thermometer.
    • Stir the batter just until the flour disappears for tender, fluffy muffins. Overmixing flour can make the muffins tough.

Nutrition

Calories: 212kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 136mg | Fiber: 1g | Sugar: 13g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg