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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.