This recipe isn’t anything ground breaking or new, but it’s super easy and the caramel butter icing takes your average banana muffin from good to great. Perfect for an afternoon snack or dessert! Equally, additions such as blueberries, chocolate chips, raspberries, nuts etc.. make for a decadent breakfast that’ll pair perfectly with your morning cup of tea or coffee.
- Make sure you use over ripe bananas, the riper they are the moister the muffins will be!
- When you combine the two together, only mix until they combine. If you over mix the wet with the dry, your muffins will be heavy, tough, and dense.
- Fill your muffin pans all the way to the top. Set the initial oven temperature high, then lower it as the muffins bake. Setting the oven to a “high temperature burst” lifts the muffin top up quickly and creates a tall crust.
Recipe from the blog Sally’s Baking Addiction
For the Banana Muffins
3 cups (375g) all-purpose flour (very careful not to overmeasure)
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon, divided
2 large eggs, at room temperature
1/2 cup (200g) packed light brown sugar
1/2 cup caster sugar
¼ cup (50g) granulated sugar
1 cup (240ml) milk, at room temperature
1/3 cup (80ml) vegetable oil
3/4 cup mashed banana (2 small, very ripe bananas)
2 teaspoons vanilla extract
For the Caramel Butter Icing
250 g salted butter (softened)
500g icing sugar (sieved)
4 tbsp caramel sauce or a few drops of caramel essence
- Preheat oven to 200 degrees(C). Fill a muffin pan with cases and set aside.
- In a large bowl, gently toss together flour, baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
- In a medium bowl, whisk together eggs, sugar, and granulated sugar until combined. Whisk in milk, oil, mashed bananas, and vanilla extract. Mixture will be pale and yellow.
- Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy.
Spoon batter into prepared muffin tins, filling all the way to the top.
- Bake muffins at 200 degrees(C) for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 180 degrees(C) and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean.
- Allow to cool for 10 minutes.
- To make the butter icing, put the softened butter, caramel sauce or essence and half of the icing sugar into a medium bowl and beat well.
- Slowly add the remaining icing sugar, tasting after each addition until the icing is sweet enough. You may not need to use all of the icing sugar, if the icing starts to become too stiff you can add a little bit of milk to loosen it up.
- Fill a prepared piping bag with the butter icing and pipe swirls on top of the cooled muffins. I like to use a star shaped nozzle for cupcakes and muffins.
- Top with slices of banana (either fresh or dried banana – the dried banana will keep better if not being eaten on the day of baking)
- Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. (They also freeze well ~up to 3 months).