Brown Butter Banana Nut Muffins

Melt butter in a medium sauce pan on medium heat.
Stir the butter to make sure it melts evenly.
Once the butter is completely melted, it will start to foam up.
Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

Preheat oven to 375° F.
Line a 12 cup cupcake pan with cupcake liners and set aside (see note)
Add the slightly cooled brown butter and sugar to a large mixing bowl and using a spatula stir until completely combined.
Add eggs one at a time and stir. Add yogurt and vanilla extract and stir.
Add the mashed ripe bananas and stir to combine.
Begin adding the dry ingredients, flour, salt, baking powder, baking soda, cinnamon and nutmeg. Slowly stir and fold until just incorporated. Add the chopped pecans and fold.
Scoop batter into cupcake liners until it reached just shy of the top.
Sprinkle with extra chopped pecans and turbinado sugar.
Bake for 16-18 minutes until toothpick inserted in center comes out clean.
Let cool in pan for a couple minutes and then remove and place on a cooling rack.
Once completely cooled, store in an airtight container at room temperature.