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Caramelized Banana Muffins

Perfect for chilly mornings, these are a cozy twist on your classic banana muffins. Sweet bananas are cooked in brown butter, dark brown sugar, plenty of cinnamon, and a splash of bourbon until they're infused with a deep caramel flavor. That becomes a delicious, moist, and rich muffin batter, with bittersweet caramel shards sprinkled all throughout.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 16 muffins
Ingredients Method

Ingredients
  

Caramel Shards
  • ½ cup granulated sugar
  • 2 Tablespoons salted butter
Muffins
  • ¼ cup salted butter
  • 3 large ripe bananas sliced
  • ½ cup brown sugar
  • 3 teaspoons cinnamon
  • 1 Tablespoon bourbon
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • 2 large eggs at room temperature
  • ⅔ cup yogurt
  • ½ cup vegetable oil
  • 1 ⅔ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup chopped walnuts

Method
 

Start by making the caramel shards
  1. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
Make the batter
  1. 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.
  2. 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.
  3. 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.
  4. 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.