Butter makes everything taste better and browning it deepens the flavor. Some of the liquid evaporates during the process so always brown a little more butter to make sure the browned butter is the same amount the recipe calls for. Brown Butter Banana Muffins
3 frozen bananas, peeled
2 1/4 cups flour
3/4 cup brown sugar
1/2 cup browned butter
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp grated nutmeg
3 eggs
1 tsp pure vanilla extract
1/2 cup full fat buttermilk
• Preheat the oven to 350F.
• Measure and set out all the ingredients.
• Next make the browned butter.
• Place a saucepan on medium heat.
• Add the butter.
• The butter will foam and crackle as it melts.
• After the crackling the butter will begin to brown. Stay with it and swirl the pan a few times.
• When it starts to smell nutty, remove pan from heat.
• Pour the hot butter into a small heatproof bowl and set it aside to cool.
• Next line a 12 muffin tin with parchment paper.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.
• In a beater bowl beat the bananas, vanilla extract and the brown butter.
• Add the eggs one at a time, beating after each addition.
• Add half the flour mixture and with a wooden spoon gently fold it into the banana mixture.
• Add the buttermilk and the remaining flour mixture gently stirring just to combine.
• Do not beat or stir vigorously, but make sure no flour pockets remain.
• Divide the batter in the prepared muffin tin and bake until the tops are lightly browned.
