I found this recipe on a great food blog called That’s So Yummy and they call for brown sugar cream cheese frosting. But you all know how I feel about waiting for baked goods to cool before I frost them. So I combined this recipe with my donut muffin topping and VOILA. When The BF tasted one he said, “Is there BUTTER on these?! You’re gonna give me a coronary…” And then he happily ate 2 more. We call that success.
On the menu:
Banana muffins with brown sugar glaze
Makes 14 muffins
Adapted from this recipe at That’s So Yummy
1/2 cup unsalted butter, softened to room temperature
1 cup sugar
3 very ripe bananas, mashed
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup milk
2 tsp vanilla
Preheat oven to 350 degrees and line a cupcake tin with muffin papers.
In a large bowl, combine butter and sugar with an electric mixer. Blend in the egg. Add mashed bananas and stir with a spoon until incorporated. Add flour, then baking soda, then baking powder, then cinnamon, then nutmeg, then salt. Mix all ingredients together by hand with a large spoon. Add milk and vanilla and stir until combined.
Fill each muffin cup to almost full (5/6 full). Bake for around 37 – 40 minutes or until tops are light brown in color. Remove muffins from tin and let cool for 5 minutes before glazing.
1/4 cup light brown sugar
1/4 cup butter
1/2 tsp cinnamon
In a small saucepan, melt butter and brown sugar together over low heat. Pour into a shallow bowl and whisk in cinnamon. Note: this mixture will probably separate, so you might have to whisk it back together every 3 – 4 muffins.
Dip the top of the muffin in the butter/sugar mixture and let cool on a wire rack. Or, eat every single muffin before they cool. I won’t blame you.