Jumbo Banana Muffins with Caramel Icing

Close up of bakery style muffin topped with swirls of caramel icing.

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Jumbo Banana Muffins with Caramel Icing

These Jumbo Banana Muffins are baked in a popover pan for a tall, bakery-style shape and finished with a spooned-on caramel icing. They're soft, lightly slweet, and well suited for sharing, gifting, or enjoying with coffee.

Course Breakfast

Cuisine American

Keyword bakery style muffins, banana muffins, banana muffins with caramel icing, Banana Walnut Muffins, caramel iced muffins, Jumbo Banana Muffins, old fashioned banana muffins

Prep Time 15

Cook Time 43

Total Time 58

Servings

Calories 569kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the Muffins:

¼ cup Crisco solid shortening
½ cup granulated sugar
1 large egg
3 medium bananas , mashed
½ cup chopped walnuts , optional
1 teaspoon vanilla extract
1½ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Caramel Icing:

2 tablespoons butter
2 tablespoons light brown sugar
1 tablespoon half and half
½ cup confectioners' sugar

Instructions

Preheat oven to 350℉. Spray a popover pan with cooking spray and set aside.
In a large mixing bowl, cream shortening and sugar until fluffy. Mix in the eggs, mashed bananas, and vanilla until well combined.
In a medium sized bowl, combine flour, baking soda, and salt. Stir into wet ingredients until just moistened.
Stir in chopped walnuts. (if using)
Using a large cookie scoop, scoop batter into prepared popover pan. that has been coated with cooking spray until ⅔ full. (this will be approximately 2 full cookie scoops)
Bake at 350 for 28 minutes or until toothpick comes out clean when inserted. Cool on baking rack for 10 minutes, then remove from pan and finish cooling.
Make the glaze by simmering butter and brown sugar in a saucepan, stir in half and half, and whisk in confectioners' sugar until smooth. Spoon over slightly cooled muffins.

Notes

Nutrition