Banana Caramel Butter Muffins
I had come up with these a while ago but finally I got it good! These were very popular this weekend and sold the whole batch practically in one day. :)
Banana Caramel Butter Muffins
I had come up with these a while ago but finally I got it good! These were very popular this weekend and sold the whole batch practically in one day. :)
Cooking Instructions
- 1
Preheat oven to 350°F
- 2
Prepare 18 regular sized muffin/cupcake cups with baking spray or paper liners.
- 3
Lightly spray top of pan with baking spray to help prevent caramel from sticking.
- 4
CARAMEL BUTTER TOPPING:
- 5
Mix well caramel and butter until smooth. Set aside.
- 6
MUFFIN BATTER:
- 7
In a large bowl wisk together all dry ingredients except sugar.
- 8
In another bowl mash bananas, then sprinkle with sugar. Stir well.
- 9
Wisk in all wet ingredients into mashed banana mix.
- 10
Add wet to dry and stir until just incorporated. Do not overmix.
- 11
ASSEMBLY:
- 12
Fill muffin cups to 1/4 full with muffin batter.
- 13
Spoon about a half teaspoon of the caramel sundae topping (not the butter mix one) into the center of each cup.
- 14
Then fill muffin cups to 3/4 full with batter.
- 15
Make a small dimple in center of each (may be hard cuz batter is thicker and sticky)
- 16
Spoon about 1/2 tsp. Of the caramel butter topping mix in center of each where u put the dimple.
- 17
Its ok if u don't get it exact as it will melt during baking and run to the side. It may over spill as the muffin rises. (Which is ok, u can spoon it over directly when it comes out of oven) (if needed)
- 18
Bake about 20 minutes or until toothpick inserted into center comes out clean.
- 19
Immedietly remove muffins from pan and transfer to wire rack for cooling. (They will be super hot! And the caramel will stick to u and burn you so remove carefully) ( I used a butter knife to pop them out and then transferred. Its easier)
- 20
Serve warm or cooled and enjoy!
- 21
Makes 18 regular sized muffins.
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