Bakery-Style Brown Butter Banana Chocolate Chip Muffins
These Bakery-Style Brown Butter Banana Chocolate Chip Muffins are everything you want in a homemade muffin—soft and fluffy on the inside with a tall, golden muffin top that’s perfectly crisp around the edges. The rich, nutty flavor of brown butter pairs beautifully with sweet banana and melty mini chocolate chips in every bite. Serve them warm with a pat of butter and a sprinkle of flaky sea salt for an irresistible bakery-worthy treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla bean paste or extract
Mashed very ripe bananas
Greek yogurt (substitution: sour cream)
Mini semi-sweet chocolate chips
Optional: turbinado sugar or coarse sugar of choice
Flaky sea salt, for serving
Why You’ll Love Bakery-Style Brown Butter Banana Chocolate Chip Muffins:
Tall, Crisp Muffin Tops: Just like your favorite bakery, these muffins rise high with golden, crisp edges that give way to soft, fluffy centers.
Rich Brown Butter Flavor: Toasted brown butter adds a nutty, caramel-like depth that makes these banana muffins stand out.
Perfectly Sweet with Melty Chocolate Chips: Every bite is filled with sweet banana and pockets of melty mini chocolate chips for the ultimate flavor combo.
Soft and Fluffy Texture: Moist and tender on the inside, these muffins stay light and airy without being overly dense.
Delicious Warm with Butter and Sea Salt: A pat of butter and a sprinkle of flaky sea salt take them over the top, balancing the sweetness beautifully.
Easy to Make at Home: You don’t need a bakery to enjoy these tall, golden muffins—they’re simple to make in your own kitchen.
Perfect for Breakfast or a Snack: These muffins are just as good with your morning coffee as they are for an afternoon treat.
Tips for Making Bakery-Style Brown Butter Banana Chocolate Chip Muffins:
Brown the Butter Slowly: Cook the butter over medium heat until it turns golden brown and smells nutty. Let it cool slightly before adding to the batter for a rich, deep flavor.
Rest the Batter Before Baking: Allow the batter to rest for 15–20 minutes before scooping. This helps hydrate the flour and gives the muffins a taller rise with a softer, fluffier texture.
Use Every Other Muffin Well: Line only 6 muffin wells in your muffin pan and fill every other space with batter. This gives the muffins room to rise and spread, creating the classic domed bakery-style muffin top.
Don’t Over-Mix the Batter: Mix just until the dry ingredients are incorporated to avoid dense or tough muffins.
Fill Liners Generously: For a high muffin top, fill each liner to the top, purposely almost overfilling them with batter.
Bake at High Heat First: Start baking at a higher temperature for the first few minutes to encourage a quick rise, then reduce the heat to finish baking evenly.
Serve Warm with Butter and Flaky Sea Salt: A pat of butter and a sprinkle of flaky salt enhances the chocolate and balances the sweetness perfectly.
How to Store Bakery-Style Brown Butter Banana Chocolate Chip Muffins:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. Place a paper towel in the container to help absorb moisture and keep the muffin tops from getting soggy.
Refrigerator: For slightly longer storage, keep the muffins in an airtight container in the refrigerator for up to 5 days. Warm them in the oven or microwave before serving to bring back their soft texture and crisp tops.
Freezer: Freeze completely cooled muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 8–10 minutes to refresh.
Best Served Fresh: These muffins are at their most tender and flavorful when enjoyed warm, especially with a pat of butter and a sprinkle of flaky sea salt.
FAQs:
Q: Can I make these muffins ahead of time?
A: Yes! These muffins stay soft and moist for up to 3 days at room temperature or 5 days in the fridge. You can also freeze them for up to 2 months and reheat before serving.
Q: Why should I let the batter rest before baking?
A: Resting the batter for 15–20 minutes allows the flour to hydrate fully, resulting in taller, fluffier muffins with a soft, tender crumb.
Q: Why do you bake the muffins in every other muffin well?
A: Filling every other muffin cup gives the muffins room to rise and spread, creating the classic domed, bakery-style muffin tops.
Q: Can I use regular chocolate chips instead of mini?
A: Yes, but mini chocolate chips distribute more evenly throughout the batter, giving you chocolate in every bite.
Q: How do I get tall muffin tops?
A: Fill the muffin liners almost to the top and bake the muffins at a higher temperature for the first few minutes to encourage a quick rise.
Q: Can I make this recipe without brown butter?
A: Brown butter adds a rich, nutty flavor, but you can use regular melted butter if you’re short on time.
Q: What’s the best way to serve these muffins?
A: Serve warm with a pat of butter and a sprinkle of flaky sea salt for the perfect sweet and salty finish.
Check out my other banana recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these bakery-style brown butter banana chocolate chip muffins. Happy baking!
