Jumbo Caramel Banana Muffins
Total TimePrep: 20 min. Bake: 25 min. + cooling
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.
I made these regular sized and added mini chocolate chips to the batter, outstanding!
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.
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!!
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.
The muffins were Amazing and no icing is needed. Keeper for sure, thank you for sharing.
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!
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Just finished these and tasted them. They are very moist and delicious! I also made them into 12 smaller ones.
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.