Banana Muffins with Caramel Icing
Deliciously soft and sweet banana muffins topped with an easy stovetop caramel icing.
Equipment
- Muffin tin
- Plastic bag for drizzling
Ingredients
For the Banana Muffins
- 1/4 cup shortening
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 3 large bananas (mashed with a fork and very ripe)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Caramel Icing
- 2 tablespoons butter
- ¼ cup brown sugar
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
Make the Muffins
- Preheat the oven. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the wet ingredients. In a large mixing bowl, beat the shortening, sugar, egg, and vanilla with an electric mixer on medium speed until light and fluffy, about 2-3 minutes with a stand mixer or 4-5 minutes with a hand mixer.
- Add the bananas. Add the mashed bananas to the bowl and mix at low speed until combined.
- Combine the dry ingredients. Whisk together the flour, baking soda, and salt in a separate bowl.
- Mix the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fill the muffin tin. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake. Bake for 21-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the Icing
- Melt butter and sugar. In a small saucepan, melt the butter over low heat. Add the brown sugar and milk, bringing the mixture to a simmer until the sugar is dissolved. Remove from heat and whisk in the powdered sugar until smooth.
- Drizzle the icing. Drizzle the icing over the cooled muffins directly from the saucepan or by using a plastic bag with a small corner cut off. The icing will harden as it cools, so work quickly.
Notes
For best results, use very ripe bananas with lots of brown spots for sweeter and more flavorful muffins.
Before mixing, make sure your eggs and shortening are at room temperature to help them blend together smoothly.
Consider adding chocolate chips to the banana muffin batter for a delicious variation.
Make sure that the muffins are completely cooled before adding the caramel icing. If they're still warm, the icing will melt and slide off.
The caramel icing will become firm as it cools, so drizzle it over the muffins quickly for an even coating.
Most importantly, don't forget the icing - it adds delicious flavor to the muffins!
Nutrition
Calories: 235kcal | Carbohydrates: 46g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 150mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Servings: 12 muffins
Calories: 235kcal