Banana Caramel Muffins
Soft, moist banana muffins with a gooey caramel center, lightly sweetened and topped with a crunchy sugar sprinkle. Perfect for breakfast, snack, or dessert, these muffins are easy to make and full of flavor.
Equipment
- 1 muffin tin (10-cup)
- Mixing bowls (2, medium and large)
- Whisk or electric mixer
- Measuring Cups and Spoons
- Spatula
- Cooling rack
Ingredients
- ⅓ cup unsalted butter browned
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 ripe bananas mashed
- 1 tablespoon vanilla extract
- ¾ cup white sugar
- 1 large egg
- ½ cup caramel sauce
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C) to ensure even baking. While the oven heats, line a 10-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray. This step prevents the muffins from sticking and makes cleanup easier. Setting up your pan in advance ensures a smooth workflow once your batter is ready.
- Brown the Butter: Place ⅓ cup unsalted butter in a small saucepan over medium heat. Let it melt slowly without stirring. Watch as the butter begins to foam and then turns a rich golden-brown color with a nutty aroma. This process develops deep, complex flavor that enhances the muffins. Once browned, remove from heat and allow the butter to cool to room temperature.
- Mix Dry Ingredients: In a medium-sized bowl, combine 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, and ½ teaspoon salt. Whisk them together until evenly distributed. This ensures that the leavening agents and spices are consistent throughout the batter, preventing dense or uneven muffins.
- Mash the Bananas: In a large mixing bowl, mash 3 ripe bananas until smooth using a fork or potato masher. Slightly chunky bananas can be left for added texture, but fully mashed bananas integrate more evenly into the batter. Ripe bananas provide natural sweetness and moisture, making the muffins tender and flavorful.
- Combine Wet Ingredients: To the mashed bananas, add 1 tablespoon vanilla extract, ¾ cup white sugar, 1 large egg, and the cooled browned butter. Mix thoroughly using a spatula or electric mixer on low speed until all ingredients are fully incorporated. The batter should be smooth and slightly thick, with a rich aroma from the browned butter and vanilla.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture into the wet banana mixture. Gently fold with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. The batter should be thick and moist, with no streaks of flour remaining. Proper folding ensures light, fluffy muffins with an even crumb.
- Fill Muffin Cups – Base Layer: Spoon the batter into the prepared muffin cups, filling each cup about one-quarter full. This will create a base layer for the caramel center. Use a spoon or small ice cream scoop for consistent portions. A shallow base allows the caramel to sit perfectly in the center without overflowing.
- Add Caramel Center: Place a generous spoonful of caramel (approximately ½ cup divided among 10 muffins) in the center of each partially filled muffin cup. The caramel should sit neatly on top of the batter without spilling over the edges. This gooey surprise is what makes these muffins irresistible. You can use store-bought caramel sauce or homemade for extra richness.
- Top with Remaining Batter: Spoon additional muffin batter over the caramel, filling each cup to about halfway or slightly less than two-thirds full. Smooth the tops lightly with the back of the spoon or spatula to ensure an even surface. Be careful not to overfill, as the muffins will expand while baking. A perfectly proportioned top layer helps keep the caramel enclosed during baking.
- Add Crunchy Sugar Topping: Sprinkle a small pinch of white sugar on top of each muffin. This adds a delicate crunch and sparkle to the finished muffins, enhancing both texture and visual appeal. While optional, this step makes the muffins look bakery-worthy.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 16 minutes, or until a toothpick inserted into the edge of the muffin (not directly in the caramel) comes out clean. The muffins should rise nicely, with a golden-brown top. Avoid overbaking, as the caramel center may dry out. Baking times may vary slightly depending on your oven, so check carefully.
- Cool Muffins Properly: Remove the muffins from the oven and allow them to cool in the tin for 5–10 minutes. This brief rest helps them firm up slightly and makes them easier to remove. Transfer the muffins to a wire cooling rack to cool completely. Cooling prevents soggy bottoms and keeps the caramel from melting out.
- Serve and Enjoy: Serve the banana caramel muffins warm or at room temperature. For extra indulgence, drizzle with leftover caramel sauce before serving. These muffins pair beautifully with coffee, tea, or a glass of milk. Store leftovers following proper storage instructions to maintain their soft texture and gooey center.
Notes
- Use fully ripe bananas for maximum natural sweetness and moisture.
- Browning the butter adds depth and a nutty flavor that balances the sweetness of the caramel.
- Be gentle when folding in dry ingredients to avoid overmixing, which can make muffins dense.
- Caramel can be homemade or store-bought; just ensure it’s thick enough to hold its shape in the center.
- Muffin tops can be sprinkled with sugar for extra crunch or lightly brushed with melted butter for shine.
- For portion consistency, use a small ice cream scoop to fill muffin cups.
- These muffins can be customized by adding chopped nuts, chocolate chips, or a pinch of sea salt on top.
