26 August 2013

Banana Brown Sugar Muffins with Salted Caramel Glaze


I make muffins pretty often.  They're one of the few foods my six year old doesn't turn his nose up at.  The only problem is that no one in my house turns their nose up at muffins, so they're never around long enough for me to take pictures of them.  The only reason I got these pictures is because the kids were at their grandmother's house for the night and my husband was taking the opportunity to sleep in.  Now that everyone is awake and back home, they have already vanished.  Muffins are magical like that.  I think it's because they're so darn adorable -- just a few bites with the adorable paper liners (which you can find all over the place now thanks to the cupcake craze)


Muffins are also super practical.  The kiddos both started school last week and they both like to eat breakfast at home even though they both get breakfast at school.  Muffins are super awesome for breakfast for lots of reasons -- they're fast, you can make them ahead of time, they're moderately nutritious, and kids like them.  




My kiddos love bananas, but always forget about them until they're all brown and mushy.  Whenever we buy them, I get them a week later to make banana bread or muffins.  So, if you've got some bananas that are past their prime, you should make these muffins.  They're super banana-y and the salted caramel glaze makes them super grown-up friendly, too.  All four of us would be more than happy to recommend them.

Banana Brown Sugar Muffins with Salted Caramel Glaze
makes 18 muffins


for the muffins:
1/2 cup butter, room temperature
1 cup dark brown sugar
2 eggs
2 tsps vanilla extract
1 tsp almond extract
3 overripe bananas
2 cups flour
1 Tbsp baking powder
1 tsp kosher salt

for the glaze:
1/4 cup caramel ice cream topping
1/4 cup powdered sugar
1/2 tsp salt

To make the muffins:  Preheat the oven to 350°.  Line 18 muffin cups with paper or foil liners; set aside.

On medium speed, beat the butter and brown sugar until light and fluffy, 2 to 3 minutes.  Add the eggs one at a time, incorporating fully after each addition.  Beat in the vanilla, almond extract, and bananas until the fruit is broken up and well combined.  Add the flour, baking powder, and salt; beat on low until just combined. 

Scoop the batter into the prepared muffin cups, filling each cup 2/3rds full.  Bake for 20 to 25 minutes, or until golden brown and springy to the touch.  Let cool in the pan for 10 minutes before removing the muffins to cool on a wire rack.

To make the glaze: Whisk the caramel topping, powdered sugar, and salt together in a small bowl until well combined and smooth.  Drizzle over the cooked muffins.

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