BAKERY-STYLE BROWN BUTTER BANANA CHOCOLATE CHIP MUFFINS The ripe bananas sitting on your counter called—and they’re asking you to make these 🍌Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 12): Brown Butter Banana Chocolate Chip Muffins: - 2 1/2 cups (300g) all-purpose flour @Bob’s Red Mill - 2 1/4 tsp (9g) baking powder - 1/2 tsp (2g) baking soda - 1/2 tsp (3g) salt - 1 tsp (2g) cinnamon - 1/2 cup (113g) salted butter - 1/2 cup (115g) brown sugar - 1/2 cup (110g) granulated sugar - 2 eggs, at room temperature - 1 tbsp (12g) vanilla bean paste or extract - 1 cup (275g) very ripe bananas, mashed (2-3 bananas) - 2/3 cup (160g) Greek yogurt, at room temperature (substitution: sour cream) @FAGE - 1 1/4 cup (230g) mini semi-sweet chocolate chips, plus more for topping @Nestle Toll House - Optional: turbinado or coarse sugar of choice, for topping @In The Raw For Serving: - Butter - Flaky sea salt Instructions: Preheat the oven to 425F. Line a 12-cup muffin pan with muffin liners; to achieve a classic bakery-style muffin look, line the 12-cup muffin pan with 6 muffin liners (you can use two muffin pans if desired), meaning you’ll only fill every other muffin well with batter (this prevents overcrowding and helps create the classic muffin top). Set aside. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow it to melt and slightly brown, while stirring continuously (~5-8 minutes). Once golden brown, remove from the heat and immediately pour into a large bowl. Allow it to cool slightly before adding the sugars and eggs. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. Once the brown butter has cooled slightly, add both sugars and whisk to combine. Then, whisk in the eggs and vanilla until well combined. Finally, add in the mashed ripe bananas and Greek yogurt. Whisk until fully combined. Add the dry ingredient mixture to the wet, and fold together using a wooden spoon or spatula, until just combined and there are no flour streaks (the batter will be a little lumpy). Then, fold in the mini chocolate chips. Cover the bowl and allow the batter to rest for 15-20 minutes; do not skip this! This allows the flour to fully hydrate, resulting in a fluffier and more tender crumb. After 15-20 minutes, use a large cookie scoop to scoop and divide the batter evenly between the muffin cups, filling all the way to the top and purposely almost overfilling them (~6-8 tbsp batter in each). Sprinkle the tops with extra mini chocolate chips and some turbinado/coarse sugar, if desired. Bake at 425F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350F. Continue to bake for another 14-16 minutes, until the tops are golden and a toothpick inserted into the middle comes out clean or with moist crumbs. Remove from the oven and allow to cool for at least 10 minutes in the pan. Then remove from the pan and serve warm with butter and flaky sea salt, if desired. Enjoy! #bakerystylemuffins #brownbutter #banana #chocolatechip #muffins #bananamuffins @From Our Place @Earlywood @calphalonbrand - @wellmadebykiley