Whip up some Texas flavor with these Brown Butter Banana Pecan Muffins. They're packed with nutty, caramelized goodness, crunchy pecans, and sweet bananas. This classic Southern quick bread will have you swooning with every bite. Perfect for breakfast, a midday snack, or a cozy dessert, these muffins are as versatile as they are delicious. Plus, the brown butter adds a rich, toasty depth of flavor that takes them to the next level. Serve them warm with a pat of butter or enjoy them straight out of the oven-either way, they're pure Texas comfort!
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🎥 Watch and cook: step-by-step video tutorial
- 🥫 Leftover love: how to store and reheat brown butter banana muffins
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ No waste: creative ways to repurpose banana pecan muffins
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Packed with vintage Southern flavor, this 30-minute muffin recipe is simple but scrumptious!
- Brown butter banana nut muffins are perfect for breakfast, dessert, or a midday snack with a steaming cup of coffee.
- Browning the butter until it's dark and fragrant is key to achieving the delicious depth of flavor in these muffins.
Grab your apron and turn those overripe bananas into something irresistible! These brown butter banana pecan muffins are bound to become a family favorite, y'all.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- Substitute some of the pecans with toffee bits, chocolate chips, or dried fruit to sweeten the recipe even more.
- If you don't like pecans, you can use walnuts instead.
- Mix a teaspoon of cinnamon, nutmeg, or pumpkin pie spice into the batter for extra warmth.
- Jazz up your muffins with the spiced streusel topping from my blueberry white chocolate muffins recipe, or slather them with the maple cream cheese frosting from my spice cake recipe.
- Turn these muffins into a loaf-pour batter into a loaf pan and cook for 50 minutes to an hour or until done in the center.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Mix the mashed bananas and wet ingredients.
Fold in the flour mixture until combined.
Gently stir the chopped pecans into the batter.
Spoon the batter into the muffin tin and bake.
🤫 Marye's secret for zhuzhing it up -
Add some crushed pecans to each muffin top and sprinkle with turbinado sugar before baking for a decorative, sparkly touch.
zhuzh: verb. To make something more interesting or attractive
🎥 Watch and cook: step-by-step video tutorial
Hey y'all!
If brown butter has ever felt like a mystery wrapped in a stick of dairy-don't worry, I've got you. This video walks you through every toasty, nutty, golden step like we're cooking side by side.
Because let's be honest-some things you just need to see to get right.
And of course, my cooking show, Restless Chipotle Kitchen, is always here to keep things foolproof and fabulous. Craving more Southern comfort with a little flair? Head over to YouTube and binge the full recipe collection. You're gonna eat it up-literally.
🥫 Leftover love: how to store and reheat brown butter banana muffins
Store leftover brown butter banana pecan muffins in an airtight container at room temperature for up to three days.
I don't recommend refrigerating muffins since they tend to dry out in the fridge.
You can also freeze 'em in a freezer-safe bag for up to three months.
Thaw frozen muffins at room temperature and reheat them in the microwave for fresh-out-of-the-oven goodness!
Marye's Tip o' the day
Brown that butter! Heat it on medium until it's golden with a nutty aroma-it makes all the difference! Then, scrape every last one of the flavorful brown bits from the pan into your batter.
💭 Insider tips: things to know
- Use overripe bananas. The browner and spottier they are, the softer and sweeter your muffins will be.
- A quick roasting of your pecans really brings out their buttery crunch. To do this, spread the pecans in a single layer on a baking sheet and bake them at 350 degrees F for 8-10 minutes until lightly browned and aromatic. Stir the nuts halfway through and watch them closely so they don't burn!
- Stir the batter just until the flour disappears for tender, fluffy muffins. Overmixing flour can make the muffins tough.
- Use a toothpick to test the doneness of your muffins-it should come out clean or with a few cooked crumbs.
- If you don't want to line the muffin tin with paper liners, be sure to grease each well of the tin generously with non-stick spray.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Brown butter is butter that's melted and cooked until the milk solids toast and turn golden brown. This process gives it a rich, nutty, and slightly caramel flavor.
To make it, simply melt butter over medium heat in a pan, stirring occasionally. As it heats, it will foam, and the color will shift from yellow to amber. Once you see brown bits forming at the bottom and it smells nutty, it's ready. Watch my video above for detailed, step-by-step instructions.
Yes. As a Texan, I adore pecans. But you can use walnuts or even macadamia nuts instead if you want.
You need the acidity from the buttermilk to help create fluffy, tender muffins, but Greek yogurt or sour cream will work in a pinch.
I don't recommend adding other stuff in addition to the pecans because that will make your muffins crumbly. However, you can substitute part of the pecans with mix-ins like toffee bits, chocolate chips, butterscotch chips, or dried fruits such as raisins, cranberries, or chopped dates.
You know your muffins are done baking when an instant thermometer reads 200 degrees F in the center. You can also poke a muffin with a toothpick-it's okay if a few moist crumbs cling on. Overbaking your muffins will turn them from soft and moist to dry and crumbly.
Absolutely! Spoon the prepared batter into your muffin tin and flash-freeze the batter until solid. Then, wrap the tin in plastic wrap and aluminum foil to prevent freezer burn. You can bake the frozen batter straight out of the freezer. Just add an extra 5-7 minutes to the baking time. It's best not to let batter sit in the fridge, though. The leavening will weaken over time and they won't rise well.
⏲️ Marye's time saving hacks -
Use a muffin scoop (or ice cream scooper) to speed up prep and ensure all your muffins are the same size so they bake evenly.
📚 More Southern comfort: related recipes you'll love
🍽️ No waste: creative ways to repurpose banana pecan muffins
Leftover muffins are easy (and so fun!) to use up:
- Make bread pudding! Cube the muffins, toss them in an egg custard, and bake until golden.
- Did someone say banana pecan trifle? Layer crumbled muffins with whipped cream, fresh banana slices, and caramel sauce.
- Crumble leftover muffins over vanilla ice cream and drizzle with caramel sauce. Add more pecans for extra yum!
- Want a breakfast parfait? Mix muffin chunks with yogurt and fresh fruit for a quick and filling morning treat.
📞 Wrapping it up: the last word
Muffins are one of my favorite ways to start the day and these are extra special. When I shared the recipe with my email list a few months ago I got several emails raving about the moistness and flavor!
You've gotta try them!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Brown Butter Banana Pecan Muffins
Print Pin Recipe Rate RecipeIngredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 - ½ cups mashed bananas, make sure to use very ripe bananas
- 6 Tablespoons butter, melted and allowed to turn golden brown
- ⅔ cup light brown sugar, packed
- 1 egg, at room temperature
- 1-½ teaspoons vanilla extract
- 2 Tablespoons buttermilk
- ¾ cup toasted pecans, chopped
Instructions
- Preheat oven to 425°F.
- Line a 12 cup muffin pan with paper liners.
- Whisk the dry ingredients together in a medium bowl.
- Set aside.
- In the bowl of your stand mixer, mash the bananas.
- Beat in the melted browned butter, brown sugar, egg, vanilla extract, and milk on medium speed.
- Add the dry ingredients to the butter mixture, then beat on low just until combined.
- Fold in the nuts.
- Spoon the batter into liners, filling them to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F.
- Bake for an additional 10-15 minutes or until an instant-read thermometer registers 200F when poked in the center of a muffin or a toothpick comes out with just a few moist crumbs sticking to it. Don't overbake.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Notes
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- Use overripe bananas. The browner and spottier they are, the softer and sweeter your muffins will be.
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- Muffins are done when the interior temperature registers 200F on an instant read thermometer.
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- Stir the batter just until the flour disappears for tender, fluffy muffins. Overmixing flour can make the muffins tough.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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