Brown Butter-Cardamom Banana Muffins
Servings 12 Muffins
Equipment
- Muffin pan
- Wide, Large Saucepan
- Wire Cooling Rack
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp table salt
- 8 tbsp unsalted butter
- 1¼ tsp ground cardamom
- 2 cups ripe bananas well-mashed ***About 4 large very ripe bananas
- ¾ cup of brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tbsp white sugar
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray or butter.
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Brown the butter in a large, wide saucepan or pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
- Immediately remove it from the heat. Add the ground coriander and stir to combine.
- Next, add the well-mashed bananas to the brown butter, and stir until combined.
- Stir in the brown sugar until very well combined.
- Whisk in the eggs and vanilla until smooth and creamy.
- Gradually add the banana mixture to the flour mixture. Using a silicone spatula, fold until just combined, with no dry flour remaining.
- Pour the batter equally into the prepared muffin pan.
- Sprinkle the tops evenly with the white sugar.
- Bake the muffins at 400 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-15 minutes, or until a toothpick inserted in the center comes out clean. Side Note: This helps create a dome on top of the muffin.
- Remove from the oven and let them cool for a few minutes in the muffin pan, then transfer to a wire rack to continue cooling.