These Small-Batch Brown Butter Banana Bread Muffins are the perfect cozy bake when you’re craving something sweet but don’t need a whole loaf. Each muffin is rich, moist, and full of warm, nostalgic flavor. The nutty depth of toasted brown butter pairs beautifully with sweet, overripe bananas and a hint of cinnamon, creating a bakery-style treat in a perfectly portioned size. Enjoy them warm with a smear of butter or as a quick grab-and-go breakfast — they’re a comforting classic, scaled down for everyday baking.

Why You’ll Love This Recipe

This isn’t your average banana muffin. The browned butter adds a rich nuttiness, while the crumb topping gives it a coffee cake twist. It’s nostalgic, cozy, and something you will want to make more than once.

Ingredients you’ll need

Banana Muffin Ingredients

Unsalted butter (browned)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Very ripe bananas
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional)
Toasted chopped walnuts (optional)

Crumb Topping

All-purpose flour
Brown sugar
Butter (softened)
Ground cinnamon
Salt

Equipment you will need

Muffin Baking Sheet
Mixing bowls (large + small)
Whisk + rubber spatula
Medium saucepan (for browning butter)
Wire cooling rack

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How to Brown Butter

Melt butter in a light-colored pan over medium heat. Stir constantly. It will foam, then sizzle, and finally turn golden with a nutty aroma. Remove from heat immediately once browned and let cool before using.

Variations & Substitutions

Swap walnuts for pecans or chocolate chips
Make it dairy-free with vegan butter and plant-based milk
Use whole wheat pastry flour for a wholesome twist

How to Store & Freeze

Store in an airtight container at room temp for up to 3 days
Refrigerate up to 1 week
Freeze slices for up to 3 months (wrap tightly in plastic + foil)

Ingredients

Muffin Batter

14 cup unsalted browned butter, melted
14 cup granulated sugar
2 tbsp brown sugar
1 large egg
1/2 tsp vanilla extract or vanilla bean paste
1 1/2 ripened bananas
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1-2 pinches cinnamon (optional)
1/4 cup toasted chopped walnuts (optional)

Streusel Topping

1/4 cup flour
2 tbsp brown sugar
2 tbsp unsalted butter (softened)
1 pinch salt
1 pinch cinnamon (optional)

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or grease well.
Brown butter over medium heat, then let cool for 5–10 minutes.
In a small bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, whisk browned butter with sugars until smooth. Add egg and vanilla, then whisk again.
Stir in mashed bananas.
Gently fold dry ingredients into wet ingredients until just combined (don’t overmix). If using nuts, toss them with a tiny bit of flour before folding in.
Divide batter evenly among the 6 muffin cups.
Make streusel: combine flour, brown sugar, butter, cinnamon, and salt with a fork until crumbly. Sprinkle evenly over muffins.
Bake for 30-35 minutes, or until a toothpick comes out with just a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack.