I made muffins!
Salted Caramel Banana Muffins!
I had a free morning and was going to clean. Honest, I was. NO BAKING….just laundry and house cleaning. I made the mistake of walking into the kitchen, and right there on the counter screaming at me were spotty bananas! It was a conspiracy, completely and totally!
An hour later, these babies were born!
Yup, totally worth not getting the floor mopped!
I used my old stand-by banana bread recipe that I always use, and instead made muffins. I think I seriously need to upgrade my muffin tins if I’m going to photograph them….these look very well-loved.
I baked them at a high-temp for a few minutes and then at 350 for the rest of the time. I think they rose beautifully!
Next, I made the Salted Caramel Glaze. It is super easy! You could always drizzle caramel sauce over the muffins and sprinkle with coarse salt if you want to omit this step. It is worth the 5 minutes though, I promise!!
Start with brown sugar and butter.
Boil it for a minute…..looks like caramel to me!
Add cream, powdered sugar and salt…..and you have a glaze!
Drizzle it over your bread or muffins and sprinkle on a bit of coarse salt for fun.
I love sweet and salty together, so I am a sucker for salted caramel. The bread stands well alone if you don’t want to add the glaze, and the caramel can be used wherever you need a caramel sauce! Heck, you can eat it alone as well!! 🙂
Salted Caramel Banana Muffins
(this recipe makes 1 loaf of banana bread or 18 muffins)
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 4 medium over-ripe bananas, mashed (mine was just over 2 cups)
– Pre-heat oven to 400 degrees. Grease muffin tins or loaf pan.
– In a medium bowl, combine flour, baking soda and salt.
– In a separate bowl, cream butter and sugar. Stir in eggs and mashed bananas.
– Add the flour mixture until completely combined.
– Pour into prepared tins/pan. I used a 2 Tbsp. scoop and put 2 scoops in each muffin cup, or about 1/3 full.
– Bake for 5 minutes at 400 degrees. (for muffins. Bread is baked at a constant 350 degrees) Then, lower heat to 350 degrees and continue baking an additional 12-15 minutes, until the middles bounce back when pressed, or a toothpick inserted comes out clean.
**You can omit the last step and just bake for 15 to 20 minutes at 350 degrees. I find baking at a high temperature at first makes the muffins peak higher.
Salted Caramel Glaze
- 2 Tbsp. unsalted butter
- 1/4 cup light brown sugar
- 2 tsp. heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp. coarse salt (kosher salt)
– In a small sauce pan, heat butter and sugar over medium heat until boiling. Stir constantly.
– Boil one minute (continuing to stir) and remove from heat.
– Stir in powdered sugar, heavy cream and sugar until smooth and combined.
– Immediately drizzle over muffins/bread.
*(adapted from Betty Crocker’s Salted Caramel Glaze)
There is something special about home-made bread and muffins.
Yes, the floor still needs mopping and the laundry is waiting to be put in the dryer, but the house sure does smell good.