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Brown Butter Banana Muffins

Ingredients

• 2 eggs, at room temperature
• 1 tbsp (12g) vanilla bean paste or extract
• 1 cup (275g) very ripe bananas, mashed (2-3 bananas)
• 2/3 cup (160g) Greek yogurt, at room temperature
• 1 1/4 cup (230g) mini semi-sweet chocolate chips
• Turbinado sugar, for topping

• 2 1/2 cups (300g) all-purpose flour
• 2 1/4 tsp (9g) baking powder
• 1/2 tsp (2g) baking soda
• 1/2 tsp (3g) salt
• 1 tsp (2g) cinnamon
• 1/2 cup (113g) salted butter
• 1/2 cup (115g) brown sugar
• 1/2 cup (110g) granulated sugar

Directions

1. Preheat the oven to 425F. Line a 12-cup muffin pan with muffin liners; to achieve a classic bakery-style muffin look, line the 12-cup muffin pan with 6 muffin liners; meaning you’ll only fill every other muffin well with batter ( Brown the butter In a medium bowl, whisk together dry ingredients
2. Once the brown butter has cooled slightly, add both sugars and whisk to combine. Then, whisk in the eggs and vanilla until well combined. Finally, add in the mashed ripe bananas and Greek yogurt. Whisk until fully combined, then stir in dry ingredients, and finally fold in chocolate chips
3. Cover the bowl and allow the batter to rest for 15-20 minutes; do not skip this! use a large cookie scoop to scoop and divide the batter evenly between the muffin cups, filling all the way to the top 1.Sprinkle the tops with extra mini chocolate chips and some turbinado/coarse sugar, if desired. 2.Bake at 425F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350F. Continue to bake for another 14-16 minutes, until the tops are golden and a toothpick inserted into the middle comes out clean or with moist crumbs. 3.Remove from the oven and allow to cool for at least 10 minutes in the pan.