- Prepare the sugar syrup by caramelizing sugar with a little water in a pan over low heat. Swirl the pan until it turns amber, then carefully add hot water and whisk until smooth. Simmer for 2 minutes and let cool.
- Preheat the oven to 200°C (392°F) and line a 12-cup muffin tin with liners.
- Sift flour, baking powder, and salt into a bowl. Set aside.
- Beat softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in mashed bananas and vanilla extract until combined.
- Fold in half the flour mixture and the caramel syrup, then add the remaining flour. Mix gently without overworking the batter.
- Divide batter evenly into muffin liners. Reduce oven temperature to 180°C (356°F) and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins on a wire rack before serving. Drizzle with extra caramel if desired.
- Calories:280 kcal25%
- Energy:1171 kJ22%
- Protein:4 g28%
- Carbohydrates:40 mg40%
- Sugar:25 mg8%
- Salt:220 g25%
- Fat:12 g20%
Last Updated on 4 months by Neha Deshmukh
Caramel Banana Muffins
Hey everyone! If you’re anything like me, you love a good muffin. Especially one that’s bursting with flavour and feels like a warm hug in every bite. These Caramel Banana Muffins are exactly that – soft, moist, and utterly delicious. I first made these when my little one requested a special treat for her school bake sale, and they were a huge hit! They’re surprisingly easy to make, and the homemade caramel takes them to a whole new level. Let’s get baking!
Why You’ll Love This Recipe
These aren’t your average banana muffins. The addition of a luscious, homemade caramel sauce elevates them from simple breakfast fare to something truly special. They’re perfect for a quick breakfast, a delightful afternoon tea, or even a sweet treat after dinner. Plus, the aroma that fills your kitchen while they bake is simply divine!
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- ¾ cup (150g) white sugar
- ½ cup (120ml) water
- 2 cups (250g) all-purpose flour
- 1 ½ tsp (7.5ml) baking powder
- ½ tsp (2.5ml) salt
- 200gm butter, softened
- 1 cup (200g) sugar
- 3 large eggs
- 2 large bananas, mashed
- 1 tsp (5ml) vanilla extract
Ingredient Notes
Let’s talk ingredients for a moment. A few things can really make or break this recipe!
- Ripe Bananas: Seriously, the riper, the better! Those overripe, spotty bananas are perfect – they’re sweeter and mash much easier. Don’t throw those brown bananas away!
- Quality Butter: Using good quality butter really makes a difference in the flavour and texture. I prefer unsalted so I can control the salt level, but salted works too – just reduce the added salt slightly.
- Homemade Caramel Sauce: While you could use store-bought caramel, trust me, making your own is so worth it! It adds a depth of flavour that you just can’t get otherwise. Don’t be intimidated, it’s easier than you think!
Step-By-Step Instructions
Alright, let’s get down to business!
- Make the Caramel: First, we’ll make the star of the show – the caramel. In a pan over low heat, combine the ¾ cup sugar and ½ cup water. Swirl the pan gently until the sugar dissolves and turns a beautiful amber colour. Be patient! Then, carefully add hot water and whisk until smooth. Simmer for 2 minutes and let it cool completely.
- Prep Time: Preheat your oven to 200°C (392°F) and line a 12-cup muffin tin with paper liners. This is important – nobody wants stuck muffins!
- Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt. Sifting ensures a light and airy muffin. Set this aside for now.
- Cream Butter & Sugar: In a separate bowl, beat the softened butter and 1 cup sugar until it’s light and fluffy. This usually takes a few minutes with an electric mixer.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- Banana & Vanilla: Mix in the mashed bananas and vanilla extract until everything is nicely combined.
- Combine Wet & Dry: Now, gently fold in half of the flour mixture, followed by all of the cooled caramel syrup. Then, add the remaining flour mixture and mix just until combined. Don’t overmix! Overmixing develops the gluten and can result in tough muffins.
- Bake: Divide the batter evenly among the muffin liners. Reduce the oven temperature to 180°C (356°F) and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Enjoy: Let the muffins cool on a wire rack before serving. If you’re feeling extra fancy, drizzle with a little extra caramel sauce!
Expert Tips
Want to take your muffins to the next level? Here are a few of my go-to tips:
- Perfect Rise: Don’t overmix the batter! Gentle folding is key to a light and fluffy muffin.
- Prevent Sticking: Those paper liners are your best friend. If you don’t have liners, grease the muffin tin really well.
- Caramel Consistency: Keep a close eye on the caramel while it’s cooking. It can go from golden to burnt very quickly!
Variations
These muffins are a great base for experimentation! Here are a few ideas:
- Vegan Adaptation: Substitute the butter with a vegan butter alternative and the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that already contains xanthan gum.
- Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, comforting flavour. My grandmother always added a tiny bit of cardamom!
- Festival Adaptations: These are wonderful for breakfast during festivals like Diwali or Holi, or as a sweet treat during tea-time.
Serving Suggestions
These Caramel Banana Muffins are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They also make a lovely addition to a brunch spread.
Storage Instructions
- Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days.
- Freezer: You can freeze these muffins for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag.
FAQs
Let’s answer some common questions:
(1) Can I use overripe bananas for this recipe?
Absolutely! In fact, they’re ideal. The riper the banana, the sweeter and more flavorful your muffins will be.
(2) How do I prevent the muffins from sticking to the liners?
Using good quality paper liners is the best way to prevent sticking. If you don’t have liners, grease the muffin tin very well with butter or cooking spray.
(3) Can the caramel sauce be made ahead of time?
Yes! You can make the caramel sauce a day or two in advance and store it in an airtight container in the refrigerator. Just warm it up slightly before using.
(4) What is the best way to store leftover muffins?
Store them in an airtight container at room temperature for a couple of days, or in the refrigerator for up to 5 days.
(5) Can I freeze these muffins?
Yes, you can! Wrap them individually and freeze for up to 2 months.
(6) Can I substitute brown butter for regular butter?
Oh, absolutely! Brown butter adds a nutty, complex flavour that takes these muffins to another level. It’s a little extra effort, but totally worth it if you’re a brown butter fan.
Enjoy baking (and eating!) these delicious Caramel Banana Muffins! Let me know in the comments how they turn out for you. Happy baking!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
