Brown Butter Banana Bread Muffins with Chocolate Chips
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These banana bread muffins are soft, flavorful, and made with real ingredients you probably already have.
The brown butter adds a deep, rich flavor that feels like it came from a fancy bakery, and the Greek yogurt keeps them moist without making them heavy.
Oh, and the chocolate chips? Absolute perfection. This is the kind of recipe you’ll want to make again and again.
BANANA BREAD MUFFIN ESSENTIALS
Brown Butter Banana Bread Muffins
Moist and flavorful brown butter banana bread muffins with chocolate chips. Quick to make, freezer-friendly, and perfect for breakfast or snacks.
Ingredients
- ½ cup butter, browned (113 grams)
- 1 cup white sugar (200 grams)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup mashed banana (about 2 to 3 bananas or 240 grams)
- 1 teaspoon lemon juice (optional but highly recommended)
- ½ cup Greek yogurt (120 grams)
- 1¾ cups flour (220 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips (85 to 90 grams)
Instructions
- Preheat your oven to 350°F.
- Brown the butter in a small saucepan over medium heat. Let it get golden and toasty smelling, then set it aside to cool just a bit.
- In a mixing bowl, stir together the brown butter and sugar. Add the eggs and vanilla.
- Mix in your mashed bananas and lemon juice.
- Stir in the Greek yogurt until everything is combined.
- Gently stir the dry ingredients into the wet ingredients. Don’t overmix.
- Fold in the chocolate chips.
- Scoop the batter evenly into about 15 muffin cups.
- Bake for 25 minutes or until a toothpick or cake tester comes out clean.
Notes
If you’d rather make this in a loaf pan, you totally can. Just pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 55 to 65 minutes. Keep an eye on it and test the center with a toothpick it’s ready when it comes out clean or with just a few moist crumbs.
Why I Make Banana Bread Muffins Instead of a Loaf
I love banana bread, but banana loaf? That thing stresses me out. It’s either raw in the middle or dry on the edges. Muffins are way more forgiving and honestly, more fun to eat.
Plus they bake in 25 minutes, they freeze beautifully, and you can grab just one or two whenever you need a quick snack or something with breakfast. No slicing, no mess, no guessing if the middle is still gooey.
The Secret to Moist Banana Muffins with Brown Butter
If you’ve never browned butter before, this is your sign. It’s not hard, I promise. You just melt the butter and let it cook a little longer until it turns golden and smells like heaven. That’s what gives these banana muffins their bakery-style flavor.
Add to that the Greek yogurt, which gives them a soft texture and a little protein, and you’ve got something really special. They’re not overly sweet either, which makes them feel like a treat without the sugar crash.
Also, side note, my husband has never once made a fuss about banana bread before and he could not stop talking about these. He kept saying the chocolate chip ratio was perfect. Half a cup. That’s the magic number.
Can You Freeze These Banana Bread Muffins?
Yes. They freeze beautifully! Just let them cool completely, then toss them into a freezer-safe bag or container. You can microwave them for about 30 seconds from frozen or pop them in the toaster oven to warm up!
They make a great snack with a cup of milk and a scoop of protein powder or collagen. I’ll also grab one in the morning with a protein-rich breakfast. Balanced and easy!
Tips for the Best Banana Muffins from Scratch
Frozen bananas work great. Mine had been in the freezer for six months. Still amazing.
Brown butter makes everything better. Truly.
Use good quality ingredients when you can. I’m not perfect, but I do notice a difference.
Want to test if they’re done? A simple cake tester tool is one of my favorite little kitchen gadgets!
Ways to Switch It Up
This is one of those banana muffin recipes you can totally customize. You could…
Add chopped nuts like walnuts or pecans
Sprinkle the tops with cinnamon sugar
Mix in a little shredded coconut
Add a crumb topping if you’re feeling fancy
But honestly? They’re so good just as they are!
If you’ve got some bananas hanging around and you’re craving something that feels homemade but not too fussy, these brown butter banana bread muffins are the move.
They’re quick to make, easy to freeze, and honestly taste like something you'd pick up from a little bakery tucked away in the corner of your favorite neighborhood.
This blog post was all about how to make banana bread muffins that are moist, full of flavor, and simple enough to whip up on a weekday. I hope they bring a little joy to your kitchen like they did to mine. Hugs!
For more banana bread recipes follow me on Pinterest!
Updated on: 07/20/2025
