(originally made 3/2013)
A few years back LindaChicken shared this recipe from Midwest Living.
I had a few sad bananas and some leftover caramel topping kicking
around and a quick search through MasterCook popped this one up. I
used caramel extract instead of vanilla and omitted the caramel topping
in the center. No nuts here, so added 1/2 tsp cinnamon to the batter.
I topped mine with some raw sugar for a little crunch, then drizzled it
with the caramel topping.
So so good. And disappearing fast. Thank you LC! :)
* Exported from MasterCook *
Banana Caramel Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped toasted pecans (omitted)
2 Tbsp. sugar
1 tsp. ground cinnamon
1 pkg. cream cheese -- (3 oz.) softened
1/4 cup butter -- softened
2/3 cup sugar
1 medium banana -- peeled and mashed (1/2 cup)- used 2 small
1 tsp. vanilla (used caramel extract)
1 1/4 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. caramel-flavored ice cream topping
1 medium banana -- peeled and thinly sliced (optional) (omitted)
1 Tbsp. butter -- melted (omitted)
Caramel-flavored ice cream topping (optional)
Line twelve 2-1/2-inch muffin cups or 6 jumbo (3-1/4-inch) muffin cups
with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar
and 1 teaspoon cinnamon.
In a large mixing bowl, beat
cream cheese, softened butter and 2/3 cup sugar with an electric mixer
until well combined. Add egg and beat well. Beat in the mashed banana
and vanilla until combined.
In another bowl, combine the
flour, baking powder, baking soda and salt. Add to the banana mixture,
beating on low speed until just combined.
Stir 1/4 cup
of the pecan mixture. Spoon half the batter into prepared muffin cups (1
rounded tablespoon for each 2 1/2-inch muffin cup or 2 rounded
tablespoons for each jumbo muffin cup). Drizzle 1/2 teaspoon caramel
topping over batter in each cup. Top with remaining batter. If you like,
top each muffin with 2 thin slices additional banana. Drizzle each with
a little melted butter and sprinkle with remaining pecan mixture.
Bake in a 375 degree F oven for 18 to 20 minutes or until a toothpick
inserted in centers comes out clean. Cool in pan on a wire rack for 5
minutes. Remove from pan. Serve warm drizzled with more caramel topping,
if you like. Makes 12 standard or 6 jumbo muffins.