Brown Butter Banana Walnut Muffins

Browned Butter Banana Walnut Muffins

I’m beginning to think I should batch cook some browned butter to keep in my fridge. I love it and use it in so many things.

These Banana Muffins from Valerie Bertenelli’s book, Indulge, are delicious to begin with but I think the addition of the browned butter just takes them up a notch. Browned butter gives anything a nutty aroma. In the case of these muffins that have walnuts in them, I think that flavor is amplified.

I used 1/2 all-purpose flour and 1/2 whole wheat pastry flour. For me I was thinking of upping the healthiness. However, I think it makes the flavor more complex.

Brown Butter Banana Walnut Muffins
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Browned Butter Banana Walnut Muffins from Valerie Bertenelli's book Indulge

Course: Beginnings, Endings, Everything Else
Cuisine: American
Keyword: banana, muffins, walnuts
Servings: 12 muffins


  • 1/2 Cup Unsalted Butter
  • 1-1/12 Cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Kosher Salt
  • 3 Lg. Very Ripe Bananas
  • 1/2 Cup Dark Brown Sugar, packed
  • 2 Tbs. Mape Syrup
  • 1 Lg. Egg, room temperature
  • 2 tsp. Vanilla Extract
  • 3/4 Cup Chopped Walnuts


  • Preheat oven to 350°
    Melt the butter in a sauté pan and cook until it has a nutty aroma and the milk solids are starting to toast. Remove from heat and let cool.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
    In a large bowl mash the bananas to your desired consistency. I like a few lumps but you may like it smooth. Add the cooled brown butter, brown sugar, maple syrup, egg, and vanilla. Whisk to combine.
    Add half of the dry ingredients and switch to a spatula. You just want to mix until there are no bits of flour showing. Add the second half and do the same.
    Fold in the walnuts.
    Line a muffin tin with cupcake liners. And use an ice cream scoop to evenly distribute the batter into the openings. You want them to be about 3/4 of the way full.
  • Bake at for 15 to 20 minutes until just golden brown. Let them cool in the pan for 10 minutes then transfer the muffins to a wire rack to cool completely.

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