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Brown Butter Pistachio Banana Muffins: A Delightful Twist of a Classic

August 25, 2024

If you’re a fan of banana muffins, prepare to fall in love with this upgraded version featuring the rich, nutty flavor of brown butter and a delightful pistachio streusel topping. These Brown Butter Pistachio Banana Muffins are perfect for breakfast, a snack, or simply as a comforting treat anytime.

Why You’ll Love These Muffins

How to Brown Butter: Step-by-Step Instructions

  1. Choose the Right Pan
    • Use a light-colored pan, preferably stainless steel, to make it easier to monitor the color of the butter as it browns. Nonstick pans can make it harder to see the subtle changes in color.
  2. Melt the Butter
    • Start with Cold Butter: Cut your butter into even-sized pieces. This helps it melt uniformly.
    • Heat the Butter: Place the butter in the pan over medium-low heat. Allow it to melt slowly, stirring occasionally to ensure even cooking.
  3. Cook the Butter
    • Watch for Foaming: As the butter melts, it will start to foam. This is the water evaporating from the butter. Continue to stir frequently to prevent burning.
    • Observe the Color: After the foaming subsides, the butter will begin to change color. You’ll see it turn from a pale yellow to a golden hue and then to a deeper brown. The milk solids at the bottom of the pan will start to brown as well.
    • Smell the Aroma: Pay attention to the aroma. Once you smell a nutty, caramel-like scent, your butter is almost done. This usually happens within 4-5 minutes of starting the process.
  4. Remove from Heat
    • Stop Cooking: As soon as the butter reaches a rich, golden-brown color and you can see browned milk solids at the bottom, remove the pan from the heat. This prevents the butter from burning.
    • Transfer the Butter: Pour the browned butter into a heatproof bowl to stop the cooking process. Be sure to scrape all the browned bits from the bottom of the pan into the bowl for maximum flavor.

Tips for Perfect Brown Butter

These Brown Butter Pistachio Banana Muffins are a gourmet twist on a classic recipe, combining rich brown butter, crunchy pistachios, and sweet bananas. Each bite delivers a delightful mix of flavors and textures that will make you want to bake these muffins again and again.

So, gather your ingredients, follow the steps, and treat yourself to these delicious muffins. Whether you enjoy them warm from the oven or at room temperature, they’re sure to be a hit with everyone who tries them. Happy baking!

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Brown Butter Pistachio Banana Muffins

Fluffy and moist banana muffins with a flavor upgrade of nutty brown butter and a pistachio streusel topping.
Course Breakfast
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12

Ingredients

Pistachio Streusel

  • 1/2 cup lightly salted pistachios, ground
  • 2 tbsp. unsalted butter, softened
  • 2 tbsp. all purpose flour
  • 2 tbsp. light brown sugar

Muffins

  • 6 tbsp. unsalted butter, browned
  • 1 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1 cup mashed bananas, 2-3 bananas
  • 2/3 cup light brown sugar
  • 1/2 cup greek yogurt
  • 1 egg
  • 1 tsp. vanilla extract

Instructions

Brown Butter

  • Place 6 tbsp. of unsalted butter in a small saucepan and heat over medium low heat.
  • Cook butter over medium low heat, stirring constantly so it doesn't burn. Depending of the quality of butter you are using, the butter may spatter slightly as the water is cooking out of the butter. The butter will begin to foam as it starts to brown.
  • When butter is browning you will be able to smell a nutty caramel scent. Once this happens take the pan off of the heat and stir the butter in the pan for 30 sec.- 1 min. This will allow the butter to continue to brown without burning and the foam to subside. Once foam subsides to you will be able to see brown caramel bits at the bottom of the pan. This is the browned milk solids that make browned butter.
  • Pour browned butter into a glass dish and set to the side to cool while you make the muffin batter. Make sure to scape any brown bits from the bottom of the pan into the bowl.

Streusel

  • Place 1/2 cup of pistachios in a food processor of blender. Pulse until pistachios are ground. Add into small bowl.
  • Add 2 tbsp. softened butter, 2 tbsp. flour, and 2 tbsp. of brown sugar to bowl with ground pistachios. Mix together with your fingers until mixture resembles wet sand. Set aside.

Muffins

  • Preheat oven to 425 degrees F. Spray a 12 count muffin tin with cooking spray or line with liners. Set aside.
  • Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, cardamom) in a medium bowl. Mix to combine and set aside.
  • In a separate large bowl add cooled brown butter and brown sugar. Whisk to combine.
  • Add egg, greek yogurt, mashed banana and vanilla to bowl with browned butter and brown sugar. Whisk to combine.
  • Add dry ingredients to bowl of wet ingredients in three batches. Gently mix with a rubber spatula. Be careful not to overmix.
  • Using a large cookie scoop or spoon, fill muffin tins flush to the top with batter. Top muffins with 2 tbsp. of streusel and gently press into top of muffin.
  • Bake muffins in a 425 degree F oven for 5 minutes. Then lower heat to 350 degrees F and cook muffins for an additional 10-15 minutes. Check muffins with a toothpick to check for doneness. If the toothpick comes out clean the muffins are done. Let muffins cool in tins for 5 minutes and then remove from tins and let cool on a cooling rack.
  • Muffins stay fresh covered at room temperature for 2 days, then stored covered in the fridge for up to 1 week.

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