Brown Butter Banana Muffins (with loads of other good stuff)

This is one of my favorite recipes.  And I am shocked.  Yes, shocked, that I haven't shared these before.

I make these regularly.  They are kind of like my breakfast staple next to scones.  In my house, my husband runs the pancake and waffle duty and I get the scone and muffin category.  A match made in sugary-breakfast heaven.

Now, I'm going to tell you that these are super easy.  But I pretty much say that whenever I don't have to use my KitchenAid Mixer.  And apart from browning the butter, I would say quick too.

So these are easy, quick, and of course, delicious.  Duh.  Why would I keep making them if it were otherwise?

You may be wondering why I've decided to call them "Kicked-Up" versus what they are really called- Banana Espresso Chocolate Chip Muffins.

Besides being a mouthful, the word "espresso" really freaks people out.  Personally, that's why I got turned on to them.  I'm also what you might call a coffee addict.

Yes.  Yes it does.
Image courtesy Etsy

Honestly, I don't detect the espresso.  And since not everyone jones' for coffee like I do, I just leave that part out, and let them wonder why their heart is racing later.  Kidding.  Totally kidding.

Brown Butter Banana Muffins
adapted from Baked: New Frontiers in Baking

Cookie Mama's Notes:

* You are going to need some ripe/overly ripe bananas; the kind I think might give my neighbor nightmares.  Like this:

Image courtesy of Chez Beeper Bebe

* Browning your butter is totally optional.  If you are crunched for time then don't worry about it.
* Mash bananas with a fork or pastry blender, whatever you have handy.
* I use this espresso powder, if you don't have it or can't find it, try Starbuck Via, Italian Roast which is more widely available.  Or you could leave it out, but I say "Boo!" to that! :)
* I like darker chocolate, use whatever kind of chocolate chip you like!  And if you don't or can't find cinnamon chips, just do all chocolate.
* You can make this recipe your own by making changes yourself.  The original recipe doesn't call for browned butter, vanilla, cinnamon, or cinnamon chips.  So have fun with it!
* Always do the toothpick test!  Mine are done at 19 minutes, the book says 20-25, their's also makes 12 muffins, not 18.  Bigger muffins=longer baking time.

- 1 1/2 c. mashed bananas, very ripe-about 4 medium sized
- 1/2 c. sugar
- 1/4 c. brown sugar, packed
- 1/2 c. unsalted butter, melted and browned
- 1/4 c. whole milk
- 1 tsp. vanilla
- 1 large egg
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. espresso powder, heaping
- 1/4 tsp. cinnamon
- 1/2 c. bittersweet chocolate chips
- 1/2 c. cinnamon chips

Preheat oven to 350 degrees.  Line muffin tins with cupcake liners or spray with a non-stick cooking spray.  My recipe makes 18 muffins.

In a light bottomed pan/skillet, brown butter over medium heat.  Butter will melt, fizzle and bubble.  Stir until you get a "nutty" aroma and butter particles start to brown.  Get them as dark as possible without burning.  Transfer brown butter to a tempered bowl, and let cool.  You can speed this up by placing in the fridge.

In a medium bowl, stir together mashed bananas, sugars, cooled butter, milk, vanilla, and egg.  In a large bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon.  Make a well/hole in the dry mix and add wet ingredients to the mix.  Fold until you no longer see flour pieces.  Stir in chocolate and cinnamon chips.

Fill each cup 3/4 of the way full, or use your #16 cookie scoop.  Bake for 18-20 minutes.

Cool on wire racks.  Enjoy one while it's still warm!