Brown-Butter Banana Nut Muffins

Ideal for breakfast or a midafternoon pick-me-up, these banana nut muffins possess all the fun of banana bread in a portable, oh-so-charming package. A few simple steps are critical for superior muffins. First, do take the time to toast the nuts for a warmer flavor and more serious crunch. Second, skip plain old melted butter in favor of brown butter to enhance their nuttiness and bring a caramelly essence. Third, for bold banana flavor and a tender crumb, wait to make them until you have overripe bananas—all those black speckles are a sign they’re perfect for baking.

The batter for our banana nut muffin recipe comes together in one medium bowl (for minimal prep time and easy cleanup). We call for chopped walnuts and chocolate chips, but you can get creative with the mix-ins. Stuff them with cream cheese or, for a little extra spice, add a teaspoon of ground cinnamon to the dry ingredients. If you don’t have paper liners, spray the muffin tin with cooking spray, or plan ahead and invest in some reusable muffin liners (they’re great for cupcakes too!).

These banana walnut muffins are freezer-friendly, so you can stash ’em away for future breakfast emergencies, but they’re also fine stored in an airtight container on the counter for up to three days. They need very little gilding, but a pat of butter or a swath of peanut butter never hurt.