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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Brown Butter Rye Banana Muffins (Using only one banana!)

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I went on a rye kick a few months ago, and now I’m resuming it! It started with some other rye banana bread, but I really liked these Brown Butter Rye Scones, so I decided to do… Brown Butter Rye Banana Muffins. Also, Molly has made banana bread a few times recently with her daughter, and so now I’ve got a craving for it. It’s just such an easily crave-able thing, no matter what form or flavor it is. It especially helps when there’s brown butter glaze on it though.

Since I’ve become a morning runner (humble brag), I’ve started having bananas before all my morning runs. Which is nice, I feel like I go in such phases with bananas and haven’t eaten them regularly in a while. And I eat them so often that I don’t actually have spare over-ripe ones too often. But I did have one overripe one recently, so I decided some banana muffins were in order. It was just a matter of putting together a recipe that only needed one banana.

I really like how brown butter and rye go together. Brown butter bringing some sweetness, rye flour toning it down. Chocolate chips being straight up sweet. It all works so well together.

The glaze on these is optional, but encouraged. No glaze makes them feel more like a breakfast item. The glaze makes them a bit more sweet… but also a bit more delicious!

It’s amazing how much I like sweet rye bread like this, but I really don’t like plain old rye bread. It requires a lot of butter for it to be remotely appealing. Which… I guess is how it becomes appealing in banana bread form. But the chocolate chips help too.

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Brown Butter Rye Banana Muffins

  • Author: Audrey
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Description

Makes 10-12 muffins or one 9×4 loaf

Ingredients

For the banana muffins:

  • 1/2 cup unsalted butter
  • 1 cup rye flour
  • 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 large egg
  • Just under 1 cup milk
  • 1 1/2 tsp vanilla
  • 1 ripe banana, mashed with a fork
  • 1 cup chocolate chips

For the glaze (optional):

  • 2 tablespoons unsalted butter, browned
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. Preheat oven to 350F. Line a standard muffin tin with muffin liners.
  2. In a small saucepan, melt the 1/2 cup unsalted butter. Remove from the heat and pour into a large mixing bowl to cool.
  3. In a medium sized mixing bowl, combine the 1 cup rye flour, 1/2 cup all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt. Whisk well to combine, and set aside.
  4. To the brown butter, add the 1 cup sugar. Add the 1 egg to a liquid measuring cup and then add milk to make one cup. Add this to the mixing bowl with the butter and sugar. Whisk well. Then add the 1 ripe banana, mashed with a fork, and whisk until everything is well combined.
  5. Finally, fold in the flour mixture, stopping when there are still a few streaks of dry flour left.
  6. Fold in the 1 cup dark chocolate chips until evenly distributed, and there are no dry streaks of flour left. Don’t over-mix.
  7. Pour the batter into the prepared muffin tin and bake for about 25-30 minutes, until the muffins are risen and golden brown on top, and a toothpick inserted in the middle comes out clean.
    1. You can also make this in a loaf pan by baking for 45-60 minutes.
  8. Let cool in the pan before removing.
  9. To make the glaze: Brown the butter and then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze muffins (or loaf) while still warm, and then allow to cool

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