Jumbo Caramel Banana Muffins

Name: Jumbo Caramel Banana Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

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

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.

Originally published as Caramel Banana Muffins in Taste of Home February/March 2006

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!
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.
mom2lauren

Oct 23, 2016

As a Volunteer Field Editor, I enjoy testing different recipes. These are fanstastic! Had to use butter because I realized I didn't have shortening when I was ready I make them. Best eaten day of baking because the frosting will get kind of gloppy the next day from the moisture Iof the muffins. Still taste great but don't look as nice if you're planning to take them somewhere. They don't even need the frosting, but it's very good and does set them apart from other banana muffin recipes. I made 12 regular size muffins. They were still quite large and rose up nicely.