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Jumbo Caramel Banana Muffins

Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. —Katherine McClelland, Deep Brook, Nova Scotia
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    6 muffins

Ingredients

  • 1/4 cup shortening
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups mashed ripe bananas (about 3 large)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • CARAMEL ICING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon 2% milk
  • 1/2 cup confectioners' sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
  • Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  • For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts
1 muffin: 490 calories, 13g fat (5g saturated fat), 46mg cholesterol, 364mg sodium, 89g carbohydrate (62g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • JMartinelli13
    Mar 5, 2019

    I added 1/2 teaspoon of cinnamon to batter. The original recipe called for baking in jumbo tins, yielding 6 muffins, which I don't own. I baked them in regular muffin tins, they took about 23 minutes, and I got a dozen. For the icing, I used heavy cream instead of 2% milk, I had a smidge that I wanted to finish off. It comes together very easily, but I did have a hard time finding a balance between cool enough to handle to pipe and not having the icing crack and break. Next time I would just spread it on top.

  • wingsnutoo
    Feb 26, 2019

    I made these regular sized and added mini chocolate chips to the batter, outstanding!

  • kayjayc
    May 24, 2018

    This recipe makes the most tender, moist banana muffins. The caramel icing makes them decadent. I do half the icing because I just want a light glaze, not a frosting cover, on my muffin. I also add chopped walnuts because I prefer them in my muffins. Delish! I have made them countless times in jumbo and regular size. They are always a hit.

  • redcow
    May 19, 2018

    Liked muffins very much. All that banana makes them very moist. Like others, I baked in regular sized muffin cups. I did not frost the muffins, but instead topped them with unrefined sugar before baking. It gives muffins just a little crust in top. I will make again!!

  • tammycookblogsbooks
    Apr 26, 2018

    These are sooo good! Be sure to make the icing right before putting it on the muffins, it gets harder to spread as it cools.

  • wanders6
    Jan 11, 2018

    The muffins were Amazing and no icing is needed. Keeper for sure, thank you for sharing.

  • mtuttle
    Aug 24, 2017

    These are lovely! The glaze is wonderful! Mine got too cool before I put it on, so I added a smidge more milk. Then it worked fine. This is my new go-to for banana muffins!

  • mandapandapants
    Mar 7, 2017

    No comment left

  • Jujubee1762
    Feb 4, 2017

    Just finished these and tasted them. They are very moist and delicious! I also made them into 12 smaller ones.

  • Robby1
    Nov 12, 2016

    Yes, these are very good! I made the frosting, but probably didn't need to have it. Will definitely make again. Very moist and love the texture.