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Salted Caramel Banana Muffins

15 Oct

Hi again!

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.


Love, Lara


Mini Cinnamon Sugar Pumpkin Muffins from Sally’s Baking Addiction

27 Sep

Fall is such a great time for baking…..

If your lucky, which fortunately here in Pa. we have been;  it’s cooling down.  And to me, cool weather means I can leave the oven on and bake even more!

There are sooo many seasonal flavors that are rich and delicious and just make you feel cozy.  It is, by far; my favorite season and time of year.  Each aisle in the grocery store has endcaps full of food that just makes you want to go home and pre-heat the oven.  It seems every brand of cookie, candy, marshmallow, etc  has their own spin on autumn flavors just screaming to be baked, dipped, rolled or melted into something delicious.  So as you can imagine, I have tons of things planned to bake 🙂

One very simple flavor that represents Fall to me is pumpkin.  I wait anxiously every year for pumpkin spice coffee and creamer to make its reappearance onto shelves.  It’s here!  Yay!  I seek out pumpkin recipes.

So when I decided I was going to blog about recipes from my favorite blogs this week, I knew that when I talked about Sally’s Baking Addiction I would have to bake something with pumpkin.  I was  originally introduced to Sally’s blog by these little balls of goodness.  I had never tried Golden Oreos but this convinced me.  And now her recipe for Golden Oreo Cake Batter Blondies is a common occurrence in my kitchen.  I’ve made them over and over with a few different combinations.

There is something for everyone in this blog.  Sally will put anything tasty in a cookie, there are tons of ideas.  She also adds a healthy twist to many recipes and even posts vegan recipes.  Her tone is sweet and happy, and I always enjoy reading her posts, and the recipes keep me coming back daily.

Here is my go at her Mini Cinnamon Sugar Pumpkin Muffins

First you mix all of the dry ingredients

And in a separate bowl you whisk the butter and brown sugar  and then add the rest of the wet ingredients…..(note Sally’s mixing of the egg…it’s a bit different)

I didn’t have any dark brown sugar, so I used light.  The batter was thick, and a beautiful color.

They stayed that color even after they were done baking.  And the best part……dipping them in butter and cinnamon sugar 🙂

They taste as good as they look.  A wonderful breakfast muffin.  Although they are small, they are a savory full muffin.  They went fabulous with my pumpkin spice coffee!  You should definitely give them a try!


Love, Lara

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