Ingredients
Units
Scale
- 4oz (1/2 Cup) Unsalted Butter, browned
- 100 grams (1/2 Cup) Light Brown Sugar
- 100 grams (1/2 Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temperature
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 250 grams (2 Cups) All-Purpose Flour
- 3 Large Bananas, smashed
- 6oz (3/4 Cup) Greek Yogurt or Sour Cream
- 6oz (3/4 Cup) Nutella
Instructions
- Preheat the oven to 415F/213C and grease a mini muffin tin. In a heavy-bottomed pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma. Check out this post on how to brown butter.
- In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract. Add in the bananas and mash in the bowl then mix in sour cream until just combined.
- Add the baking soda, powder, salt, and flour to the wet ingredients folding until just combined.
- Fill muffin tins 3/4 full then spoon about a 1/2 teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
- Bake 5 minutes then reduce the temperature to 350F/180C and bake for an additional 7-10 minutes, until the muffins, bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5-10 minutes. Store leftovers in an air-tight container, they are best the first day they are made but will keep for a couple of days. Freeze for up to three months, and then microwave for 30 seconds when you want one!
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
