Banana Honey Yogurt Streusel Muffins with Brown Butter Glaze

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Banana Honey Yogurt Streusel Muffins with Brown Butter Glaze

Start your day off happy with one of these Banana Honey Yogurt Muffins! Packed with sweet banana and honey flavor, and topped with the most addictive cinnamon oat streusel, with a great hearty whole grain texture. Take them over the top with a rich, brown butter glaze!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American

Keyword: Banana, Brown Butter, browned butter, crumb, glaze, glazed, honey, Muffins, streusel, yogurt

Servings: muffins

Calories: 297kcal

Ingredients

For the streusel crumb topping

6 tablespoons unsalted butter
1 1/4 cups whole wheat flour
1/2 cup light brown sugar
1/4 teaspoon kosher salt
1 to 2 teaspoons ground cinnamon
1/3 cup oats

For the banana honey yogurt muffins

2 cups whole wheat pastry flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 bananas (very ripe), peeled
1/2 cup honey
1/4 cup plain nonfat Greek yogurt
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla bean paste (extract can be substituted)

For the brown butter glaze

3/4 cup powdered sugar
1/8 teaspoon kosher salt
4 tablespoons unsalted butter (half a stick)

US Customary - Metric

Instructions

To make the streusel crumb topping

Place the butter in a small pot over medium-low heat, until melted.
Stir in the remaining ingredients with a fork, until evenly distributed.

To make the banana honey yogurt muffins

Preheat the oven to 425 degrees F and line muffin tins with papers.
Place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.
In a smaller bowl, mash the bananas until smooth, then stir in the honey, Greek yogurt, eggs, melted butter, and vanilla.
Pour the mixture into the larger bowl and fold together with the flour mixture until just barely combined. (The batter should be lumpy.)
Fill the prepared muffin cups and top with streusel.
Bake for 5 minutes, then turn the oven temperature down to 350 degrees F, and continue to bake for 15 minutes more, or until a toothpick inserted in the thickest part of a muffin comes out clean.
Cool completely, then drizzle with glaze.

To make the brown butter glaze

Place the sugar and salt in a small bowl.
Place the butter in a small pot, and cook over medium heat until the foaming subsides and the butter has turned a nutty brown.
Pour the brown butter over the powdered sugar, and stir until smooth.
Allow the glaze to cool and thicken slightly before drizzling over the muffins.

Nutrition