Ingredients

The following ingredients have 4 Servings
  • 10 Tablespoons unsalted butter (cut into 10 pieces (142g))
  • 3 ripe bananas (the riper/browner the better!, peels removed, well-mashed *)
  • ½ cup sugar ((100g))
  • ½ cup light brown sugar (tightly packed (100g))
  • 2 large eggs (room temperature preferred)
  • ¼ cup buttermilk (room temperature preferred (60ml))
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour ((250g))
  • 2 teaspoons cornstarch
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups chopped pecans or walnuts (divided)
  • sugar for sprinkling (optional)

Instruction

  • Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
  • Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.
  • Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
  • Allow browned butter to cool for at least 20 minutes before proceeding.
  • Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.
  • Stir mashed bananas into butter and stir well. Add sugars and stir again.
  • Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.
  • Portion batter into prepared muffin tin, filling each liner ¾ of the way full.
  • Sprinkle with remaining chopped pecans and coarse sugar, if using.
  • Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow to cool and enjoy!