It has come to be that time of year where I have to start thinking about my schedule next year. I always get really freaked out because it seems like I’m making so many important decisions, even though next school year is still a hot minute away. And in the long run, these decisions really aren’t that big of a deal.
I’m also starting to think about the summer and my schedule during that time. I definitely want to make some money off of my baking, so I think I’ll make an official announcement that I’m accepting orders. I also have a few other projects I’m working on now that I can really focus in on during the summer. Additionally I’ll be preparing the recipes for the fall, potentially doing some teaching at my dance school, and preparing for some school stuff.
Anyways these big decisions about the future tend to freak me out as a person who has no clue what she wants to do, or even what she’s good at. So I’m gonna back up a lil and talk about muffins, because muffins have a way of taking all your worries away.
Now I know what you’re thinking. A banana muffin seems pretty simple and boring right? Think again because as per usual I took a simple concept and completely over complicated it because that’s what I do best. I say that, but these muffins really aren’t much more difficult than your classic banana muffin. And whatever extra effort you put into them definitely pays off because these are some pretty tasty banana muffins.
I feel like it’s a good time of year for muffins. I mean one could argue that muffins are appropriate year round, and this is true. But let’s be honest, it’s been a rough couple of days, and it’s been extremely cold, tiring, and stressful. So January muffins really are going to be your savior.
Describe These Muffins to Me
Taste: Like any old banana muffin, these still have that classic sweet banana flavor. But with this recipe that flavor is enriched with bittersweet caramel, plenty of cinnamon, melty brown sugar, and a dash of bourbon.
Texture: These muffins are soft and fluffy, with sprinkles of gooey caramel on top. The banana and yogurt keep these moist, and the chopped walnuts add the perfect amount of crunch.
Ease: I will say that these have more steps than a typical banana muffin, so they might be a little more challenging. But aside from the caramel shards, there’s really nothing too crazy going on here.
The Caramelized Bananas
I feel like, for me at least, if I’m making banana bread/muffins it’s only because I have some brown bananas that need to be used up. And I feel like that’s a pretty universal thing. Well this recipe is different, it’s a lot more intentional. Because of the nature of the recipe, you don’t want your bananas to be super over ripe. We cook them in butter and sugar to get them nice and melty, so the ideal conditions would be a yellow banana, with a couple of brown spots. But definitely no green spots.
The Caramel Shards
I’ve been on a caramel kick lately. I had my caramel gingerbread latte cookies and my gluten-free chocolate caramel cookies in December, now this one, and I have another recipe using caramel shards in February. But I really do think they add a lot to baked goods. There’s this extra level of buttery and bittersweet flavor that really goes with anything. And, although I understand making caramel can be terrifying, these are pretty easy to make. Just melt a little sugar, add some butter, pour, cool, and break into shards.
Caramelized Banana Muffins
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all cook down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted, remove the saucepan from the heat and whisk vigorously just until the butter is mostly combined. Then immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for at least 5 minutes before using your hands to break it into small shards. Set aside while we make the batter.
- Preheat the oven to 425℉ and line a 12 count muffin tin with liners. Line 4 of the cavities in another muffin tin. This recipe makes about 16 muffins. Set aside.
- In a medium sized saucepan, melt the butter over medium heat. Stirring occasionally. It will begin to sizzle and foam, and will eventually start to brown. Just as it's starting to brown, add in the sliced bananas, brown sugar, and cinnamon. Stir together and the mixture should thin out into a lumpy sauce. Add the bourbon and continue cooking on medium heat, stirring constantly, for another 3 minutes. Pour the mixture into a large mixing bowl and let it cool for 5 minutes. It's ok if there are still lumps of banana.
- Add the granulated sugar, vanilla, and salt to the slightly cooled banana mixture and use a whisk to combine. Mix in the eggs, followed by the yogurt and oil. Sift in the flour, baking powder, and baking soda and whisk until just combined. Finally, fold in the ¾ cup caramel chunks (we'll use the remaining ¼ cup in just a second!) and walnuts.
- Scoop the batter into the previously prepared muffin tins, filling just bellow the top. Press a few of the remaining caramel shards into the tops of each muffin. Bake for 5 minutes at 425℉. Then turn the oven temperature down to 350℉ and, while keeping the muffins inside, bake for an additional 12-14 minutes or until an inserted toothpick comes out clean.
- Let the muffins cool for 20 minutes in the pan before enjoying warm. Muffins stay fresh stored in an airtight container in the refrigerator for up to 4 days.
One thought on “Caramelized Banana Muffins”