I was researching new muffins yesterday, when I discovered it was national muffin day! I had some old bananas to get used up, so I knew I wanted it to be something with a banana in it. My sister is a big fan of caramel, so I'm a pro at making it from scratch. I question what sort of crap they add to the jarred stuff they have with the ice cream toppings, so I prefer to make my own. These muffins are from Midwest Living magazine. They had a few other muffins that looked great that I can't wait to try!
Ingredients:
1/2 cup pecans, chopped
1 teaspoon cinnamon
3 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
2/3 cup sugar + 2 tablespoons, divided
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons caramel (homemade or store-bought)
1 medium banana, peeled and thinly sliced
1 tablespoon butter, melted
Additional caramel, for drizzling (homemade or store-bought)
Preparation:
1. Line a 12 cup muffin pan with paper muffin cups. In a small bowl, mix pecans, 2 tablespoons sugar, and cinnamon. Set aside.
2. In a mixer, beat cream cheese, softened butter and 2/3 cup sugar until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
3. In another bowl, sift together the flour, baking powder, baking soda and salt. Gradually add to the banana mixture, beating on low speed until just combined.
4. Stir in 1/4 cup of the pecan mixture into the batter.
5. Spoon half the batter into prepared muffin cups. Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter.
6. Top each muffin with 2 thin slices of additional banana. Drizzle each with a little melted butter and sprinkle with remaining pecan mixture.
7. Bake at 375 degrees for 18 to 20 minutes. Cool in pan for 5 minutes. Remove from pan. Drizzle with extra caramel when cool.
Ingredients:
1/2 cup pecans, chopped
1 teaspoon cinnamon
3 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
2/3 cup sugar + 2 tablespoons, divided
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons caramel (homemade or store-bought)
1 medium banana, peeled and thinly sliced
1 tablespoon butter, melted
Additional caramel, for drizzling (homemade or store-bought)
Preparation:
1. Line a 12 cup muffin pan with paper muffin cups. In a small bowl, mix pecans, 2 tablespoons sugar, and cinnamon. Set aside.
2. In a mixer, beat cream cheese, softened butter and 2/3 cup sugar until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.
3. In another bowl, sift together the flour, baking powder, baking soda and salt. Gradually add to the banana mixture, beating on low speed until just combined.
4. Stir in 1/4 cup of the pecan mixture into the batter.
5. Spoon half the batter into prepared muffin cups. Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter.
6. Top each muffin with 2 thin slices of additional banana. Drizzle each with a little melted butter and sprinkle with remaining pecan mixture.
7. Bake at 375 degrees for 18 to 20 minutes. Cool in pan for 5 minutes. Remove from pan. Drizzle with extra caramel when cool.