Description
Bakery-style banana muffins featuring overripe bananas, melted butter, and a rich salted caramel swirl for a moist and tender crumb with high, domed tops.
Ingredients
Scale
- 120 g (0.5 cup) unsalted butter, melted
- 2 large eggs, room temperature
- 120 ml (0.5 cup) whole milk
- 1 teaspoon alcohol-free vanilla extract
- 3 very ripe medium bananas (about 360g), mashed
- 250 g (2 cups) all-purpose flour
- 100 g (0.5 cup) granulated sugar
- 50 g (0.25 cup) light brown sugar, packed
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 teaspoon ground cinnamon (optional)
- For the Salted Caramel Sauce:
- 100 g (0.5 cup) granulated sugar
- 30 ml (2 tablespoons) water
- 60 g (0.25 cup) unsalted butter, room temperature
- 60 ml (0.25 cup) heavy cream, warmed
- 0.5 teaspoon flaky sea salt
Instructions
- Prepare the Salted Caramel Sauce: Combine 100g sugar and 30ml water in a heavy-bottomed saucepan. Cook over medium heat without stirring until deep amber (8-10 minutes). Remove from heat and carefully stir in the butter, then slowly add the warm heavy cream, stirring continuously until smooth. Stir in flaky sea salt. Let cool completely to room temperature. Reserve about 2 tablespoons for garnish.
- Preheat Oven and Prepare Muffin Pan: Preheat oven to 200°C (400°F). Line a 12-cup standard muffin tin with paper liners or grease generously.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, eggs, milk, vanilla extract, and mashed bananas until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, and cinnamon.
- Fold Wet into Dry: Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
- Fill Cups and Add Caramel: Divide two-thirds of the batter among the prepared muffin cups. Dollop about 1 teaspoon of the cooled salted caramel sauce over the center of the batter in each cup. Cover with the remaining muffin batter.
- Swirl and Bake: Gently swirl the caramel into the batter using a skewer or toothpick. Bake at 200°C (400°F) for 5 minutes, then reduce the oven temperature to 175°C (350°F) and continue baking for another 15-18 minutes, or until a skewer inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Drizzle with the reserved salted caramel sauce before serving.
Notes
To achieve high, domed tops, bake at 400°F for a short time before reducing the temperature. Do not overmix the batter; overmixing results in tough muffins. Use very ripe bananas for maximum moisture and flavor. Store leftover muffins in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 90 g)
- Calories: 330 calories
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: bakery-style, banana muffin, salted caramel, easy recipe, moist, high dome, brunch, dessert, baking