Brown Butter Chocolate Chip Banana Muffins

Your favorite banana bread, but as a muffin!

Every time I *happen* to have overripe bananas, this is the first recipe that comes to my mind to make. I say *happen* because I usually buy bananas with the intention of them going overripe so I can create a fun recipe with them. This recipe is foolproof and is my go to for a reason. These banana muffins are seriously delicious & an absolute crowd-pleaser.

Ingredients

• Unsalted Butter - it's best to use unsalted butter for better control over the salt content, ensuring your baked goods turn out just right. In my banana muffin recipe, the use of unsalted butter allows you to adjust the salt levels precisely, enhancing the overall flavor and texture.

• Light Brown Sugar - Brown sugar in banana muffin offers flavor, moisture, and color. It enhances taste with a rich, caramel-like flavor and adds moisture for a softer texture. The molasses content gives the bread a darker color and a warm aroma, making it more appealing. Overall, brown sugar enhances the overall quality of the banana muffin, making it more flavorful and enjoyable.

• Overripe Bananas - Using overripe bananas in banana muffin enhances its flavor, adds moisture, and provides natural sweetness, reducing the need for extra sugar. The bananas are easier to mash and create a smoother texture in the muffin, making it more flavorful and appealing.

• Eggs - Eggs in banana muffin act as a binder, helping to hold the ingredients together and provide structure to the bread. They also add moisture and richness, contributing to a softer texture. Eggs contain proteins that help the muffin rise and set during baking, leading to a lighter and more airy final product.
  

• Milk - Milk is used in this recipe to add moisture and richness to the muffins. It helps create a tender texture and contributes to the overall flavor of the muffins. Additionally, milk provides the necessary liquid content for the batter, ensuring that it has the right consistency for baking.

• Vanilla Extract - Vanilla extract enhances banana muffin by adding a warm, sweet aroma and floral notes. It complements banana's natural sweetness, making the muffin more aromatic and flavorful. The extract also adds depth, balancing flavors and masking bitterness for a harmonious blend.

• All Purpose Flour - Using all-purpose flour in banana muffin provides structure and texture. Its moderate protein content helps the bread hold together while still allowing for a tender crumb. All-purpose flour also contributes to the muffin's overall flavor and helps it rise properly during baking.

• Baking Soda - Baking soda helps banana muffin rise by producing carbon dioxide when combined with acidic ingredients like bananas. It also neutralizes acidity for a balanced flavor.
  

• Baking Powder - Baking powder is used in this recipe as a leavening agent, helping the muffins rise and become light and fluffy. It reacts with the acidic components in the batter, such as sour cream or yogurt, to produce carbon dioxide gas, which creates air bubbles in the batter. These air bubbles expand during baking, causing the muffins to rise. Additionally, baking powder helps the muffins achieve a soft and tender texture.

• Salt - Salt enhances the flavor of banana muffin, balances sweetness, and strengthens the dough structure. It also helps control yeast activity and improves texture.

• Semi-Sweet Chocolate Chips - Chocolate chips add sweetness, texture, and flavor to banana muffin, creating delightful pockets of melted chocolate throughout the muffin. They enhance the overall taste and can make the muffin more visually appealing.1/2 cup room temperature butter.

• Mini Chocolate Chips - Mini chocolate chips are used in this recipe to add another layer of chocolate flavor and texture. Their smaller size ensures that there are chocolate chips in every bite, distributing the chocolatey goodness throughout the muffins. Additionally, the mini chocolate chips melt more quickly and evenly than regular-sized chips, creating pockets of melted chocolate that enhance the moistness and richness of the muffins.

What stage of banana is best for this recipe?

For any banana bread or muffin, you want to use an overripe banana. The more ripe the banana, the sweeter the muffin. In the chart below, I usually make my banana muffins during the last stage of the ripeness scale. This is the perfect time because the banana is very sweet and it is right before it goes bad. If you ever find your bananas in this stage, but you do not have time to make muffin, you can freeze them! When I freeze them, I just let the banana thaw out on the counter for a few hours or I pop it in the microwave.

Want to make this recipe vegan?

There are several vegan alternatives to eggs in baking, each serving a different purpose. Here are some common ones:

1. Flaxseed or Chia Seed Eggs: To make a flaxseed or chia seed egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let the mixture sit for a few minutes until it thickens and becomes gel-like.

2. Applesauce: Unsweetened applesauce can be used as a replacement for eggs in recipes that require moisture. Use 1/4 cup of applesauce for each egg.

3. Commercial Egg Replacers: There are several commercial egg replacers available in stores that are specifically designed for baking. These replacers are usually made from a combination of starches and leavening agents and can be used according to the package instructions.

There are several vegan alternatives to butter in baking, each serving a different purpose. Here are some common ones:

1. Coconut Oil: Solid coconut oil can be used in place of butter in many baking recipes. Use a 1:1 ratio, but keep in mind that coconut oil has a stronger flavor than butter, which may affect the taste of the final product.

2. Vegan Margarine: Look for a non-hydrogenated vegan margarine to use in place of butter. Use a 1:1 ratio in recipes.

Want to make this recipe gluten free?

When baking gluten-free, it's important to use alternative flours and ingredients that do not contain gluten, a protein found in wheat, barley, and rye. Here are some common gluten-free alternatives used in baking:

1. Almond Flour: Made from blanched almonds, almond flour adds moisture and a nutty flavor to baked goods. It's commonly used in gluten-free baking for cookies, cakes, and muffins.

2. Coconut Flour: Made from dried coconut meat, coconut flour is high in fiber and adds a light texture to baked goods. It absorbs a lot of liquid, so recipes often require more eggs or liquid ingredients.

3. Oat Flour: While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, so be sure to look for certified gluten-free oat flour. Oat flour adds a soft texture and slightly sweet flavor to baked goods.

Not a big chocolate fan?

You are crazy!! I am joking, this bread is delicious without the chocolate chips. You can leave it plain or add in your favorite nut, with chocolate, or top with a cinnamon streusel. All of those variations are on my blog!

What is brown butter?

Brown butter is a simple yet incredibly flavorful ingredient that can elevate any dish, especially baked goods. It is made by heating butter until the milk solids in the butter begin to brown, giving the butter a rich, nutty aroma and flavor.

How do you make brown butter?

To make brown butter, start by melting unsalted butter in a light-colored saucepan over medium-low heat. Using a light-colored saucepan makes it easier to see the color change as the butter browns. As the butter melts, it will begin to foam. Continue to cook the butter, swirling the pan occasionally to ensure even heating.

As the butter cooks, the water in the butter will evaporate, and the milk solids will start to separate and sink to the bottom of the pan. The butter will also begin to change color, starting with a light golden hue and gradually darkening to a rich amber color. The browning of the milk solids is what gives brown butter its characteristic flavor.

As soon as the butter turns a deep golden brown color and gives off a nutty aroma, remove the pan from the heat. Be careful not to let the butter burn, as it can happen quickly once it reaches the desired color.

To stop the cooking process, you can transfer the brown butter to a heatproof bowl or container. Some recipes may call for straining the browned butter to remove the browned milk solids, but this is optional and depends on the desired final texture of your dish.

Brown butter can be used in a variety of sweet and savory dishes to add depth and complexity. It is often used in baking, sauces, and sautéed dishes to enhance the flavor of the ingredients. Once you've mastered the art of making brown butter, you'll find endless ways to incorporate it into your cooking to add a rich, nutty flavor to your dishes.

Instructions:

1. Preheat - Preheat the oven to 350°F (175°C).

2. Brown the butter: In a saucepan over medium-low heat, melt the unsalted butter. Allow it to cook, stirring occasionally, until it turns a golden brown color and gives off a nutty aroma. Be careful not to burn the butter. Once browned, remove from heat and transfer to a mixing bowl. Allow it to cool for about 10 minutes.

3. Add the brown sugar: Whisk the brown sugar into the browned butter until fully incorporated. This may take 1-2 minutes.

4. Mash the bananas: In a separate bowl, mash the overripe bananas until smooth. Add the mashed bananas to the butter-sugar mixture and whisk until well combined.

5. Add the remaining wet ingredients: Whisk in the egg, milk, and vanilla extract into the banana mixture until smooth.

6. Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, and salt until well combined.

7. Fold the dry mixture into the wet mixture: Pour the flour mixture into the banana batter. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can result in tough muffins.

8. Add the chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the batter.

9. Scoop into the muffin pan: Using a spoon or ice cream scoop, divide the batter evenly into the lined or greased muffin pan, filling each cup about 3/4 full.

10. Bake: Bake the muffins in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

11. Cooling time: Once the muffins are done baking, remove them from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious banana chocolate chip muffins warm or at room temperature. They are best enjoyed fresh!

Storing Tips:

1. Storing: Allow the muffins to cool completely after baking. Store them in an airtight container at room temperature for up to 3 days. If you'd like to store them for a longer period, you can freeze them. Wrap the muffins individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

2. Reheating: To reheat the muffins, you can thaw them at room temperature if frozen or simply microwave them for a few seconds until warmed through. You can also reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes. Reheating will help restore the muffins' texture and flavor. Enjoy your banana chocolate chip muffins warm and fresh!

These Banana Chocolate Chip Muffins are a delicious and comforting treat that is perfect for any time of day. The combination of rich brown butter, sweet bananas, and chocolate chips creates a flavor that is both familiar and indulgent. Whether enjoyed for breakfast, as a snack, or as a dessert, these muffins are sure to satisfy your cravings.

If you've enjoyed baking these Banana Chocolate Chip Muffins, why not share your creations with me? Follow me on Instagram and TikTok @munchiesbymallory, tag me in your remakes, and let's spread the joy of baking together! Also, don't forget to leave a review at the bottom of this page to let others know how much you loved these muffins. Happy baking!

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