How to make scrumptious banana muffins with walnuts and topped with creamy, homemade caramel.
This post contains affiliate links.
When yummy banana recipes are brought up, it’s usually a fantastic banana bread or banana pudding dessert. Sometimes you might even hear about some irresistible banana muffins- like right this very moment, in fact! I’m not talking about just any banana muffins though, I’m talking about these mouthwatering Caramel Banana Muffins! These banana muffins are mixed with chopped walnuts, glazed with a creamy homemade caramel sauce, and then topped with a few banana chips!
Caramel and bananas are both big hits in my house so this muffin recipe combining the two is a perfect treat for my family! These are great for any time of year but especially for those crisp autumn months when that caramel craving really starts to kick in. These also make perfect homemade gifts for loved ones or for sprucing up the food table at holidays or events. Whatever you’re making these delightful muffins for, they’re sure to satisfy both banana and caramel cravings alike!
Muffin- Making Equipment
For this yummy muffin recipe, you will need mostly just the typical muffin-making equipment. I do have an extra tool or two that I like to use that aren’t quite as common but that can be easily found in local grocery stores or online, and these tools really play a big helping hand in certain parts of this recipe.
Muffin- making equipment:
- Kitchen mixer
- Glass mixing bowl
- Spatulas
- Blending whisk
- Candy thermometer
- 12 cupcake pan
- Hand mixer
- White cupcake liners
- Potato masher
Crazy Good Caramel-y Ingredients
If you have ever made homemade muffins before then you are going to be pretty familiar with that part of the process and the ingredients that are to be expected in that area. This recipe also calls for a homemade caramel sauce though, which can sound a little intimidating for those who have never tried making some before. But don’t fret yet! We will be using an easy caramel method with simple ingredients.
For banana muffins:
- 2-3 overripe bananas- peeled
- ⅓ cup butter- melted
- 1 large egg
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 Pinch Salt
- ¾ Cup Sugar
- 1 Cup Chopped Walnuts
Creamy caramel ingredients:
- 1 Cup Granulated Sugar
- ¼ teaspoon Kosher Salt
- ¼ Cup Water
- ¼ Cup Heavy Cream
- 4 tablespoon Butter- cubed
Good garnish:
- 1 bag Banana chips
- Walnuts
How to Make Caramel-Glazed Banana Muffins
Time to get down to the step-by-step process on making these delectable caramel banana muffins. This is actually a pretty simple and easy recipe to do so you can just relax and follow along while I guide you on this caramel-glazed kitchen journey.
Making the muffins:
- First, preheat the oven to 350°F and measure out all of the banana muffin ingredients.
- Next, peel the bananas and drop them into a large mixing bowl.
- Then, use a potato masher to mash the bananas completely.
- Add the butter, egg, sugar, and vanilla extract to the mashed bananas and blend together with a blending whisk.
- Next, transfer the banana mixture to a kitchen stand mixer and add the flour, baking soda, and salt.
- Use the stand mixer, or hand mixer, to completely combine the wet and dry ingredients until your banana muffin batter is ready.
- Then, gently fold the walnuts into the muffin batter mixture with a silicone spatula.
- Line a 12- cupcake pan with the cupcake liners.
- Then, scoop the banana muffin batter into the cupcake liners, about ¾ full each.
- Finally, bake the muffins for 18- 20 minutes or until a toothpick stuck in the center comes out clean. After baking, let the muffins cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
Making the caramel topping:
- First, begin heating up a small saucepan over medium heat, add the sugar and salt to the pan, and cover with water.
- Then, bring the mixture to a simmer while stirring occasionally until the sugar is completely dissolved, about 5 minutes.
- After the sugar has completely dissolved, stop stirring and increase the heat to medium-high. Continue to cook the mixture, without stirring, until it’s deeply golden. If you have a candy thermometer, use it to check that the caramel reaches 350°F.
- Once the caramel is a deep copper color, turn off the heat and immediately stir in the cream and butter.
- Lastly, let the caramel cool slightly in the pan, then transfer to a heat-safe container.
- You can use a heat-safe container with a pouring lip if you want to make more of a drizzling effect.
More Muffin Recipes
- Spicy Jalapeño Cornbread Muffins with Fresh Jalapeños and No Cheese
- Easy Cranberry Orange Muffins – Perfect for Gifting or Freezing
- Banana Oatmeal Muffins Perfect for Healthy Breakfasts
- Lemon Poppy Seed Muffins – Bright, Moist, and Bakery-Style
- How to Reheat Frozen Muffins
- Bakery-Style Blueberry Muffins Topped with White Chocolate Ganache
Garnishing with the goods:
- Spoon, drizzle or pour the homemade caramel over each of the banana muffins. Then, top each one with a couple of banana chips and a few extra walnuts, if desired.
Fresh Muffin Storage
When it comes to storing homemade banana muffins, the refrigerator is not exactly the best choice. The cool temperature in the fridge can actually alter the texture of the muffins. However, you can keep muffins fresh for a few days at room temp. Here’s what to do:
- First, line an airtight container with a layer of paper towels.
- Then, transfer the completely cooled muffins to the container.
- Cover the muffins with another paper towel or two and seal with the lid.
- The paper towels will work to absorb any moisture from affecting the muffins.
- Store the muffins at room temperature for up to 2- 3 days
Recipes to Make You Go Bananas
Ready to go bananas for a few more irresistibly sweet treats? Whether you can’t get enough of yummy banana recipes or you want to try more fun and flavorful muffin recipes, I’ve got a few suggestions for you to check out. Here are a few of my (and my family’s) other favorite banana and muffin recipes:
Serve these caramel banana muffins for:
- A grab n’ go weekday breakfast
- Fun weekend breakfast
- Brunch
- Father’s Day or Mother's Day brunch
- Engagement party or baby shower
- As a perfect autumn treat
Caramel Banana muffins
Equipment
Ingredients
- 2-3 overripe bananas Peeled
- ⅓ Cup Butter Melted
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 Pinch Salt
- ¾ Cup Sugar
- 1 Cup Walnuts Chopped
Caramel
- 1 Cup Granulated Sugar
- ¼ teaspoon Kosher Salt
- ¼ Cup Water
- ¼ Cup Heavy Cream
- 4 tablespoon Butter Cubed
Garnish
- 1 bag Banana chips
Instructions
- First, preheat the oven to 350°F and measure out all of the banana muffin ingredients.
- Next, peel the bananas and drop them into a large mixing bowl.
- Then, use a potato masher to mash the bananas completely.
- Add the butter, egg, sugar, and vanilla extract to the mashed bananas and blend together with a blending whisk.
- Next, transfer the banana mixture to a kitchen stand mixer and add the flour, baking soda, and salt.
- Use the stand mixer, or hand mixer, to completely combine the wet and dry ingredients until your banana muffin batter is ready.
- Then, gently fold the walnuts into the muffin batter mixture with a silicone spatula.
- Line a 12- cupcake pan with the cupcake liners.
- Then, scoop the banana muffin batter into the cupcake liners, about ¾ full each.
- Finally, bake the muffins for 18- 20 minutes or until a toothpick stuck in the center comes out clean. After baking, let the muffins cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
Caramel
- First, begin heating up a small saucepan over medium heat, add the sugar and salt to the pan, and cover with water.
- Then, bring the mixture to a simmer while stirring occasionally until the sugar is completely dissolved, about 5 minutes.
- After the sugar has completely dissolved, stop stirring and increase the heat to medium-high. Continue to cook the mixture, without stirring, until it’s deeply golden. If you have a candy thermometer, use it to check that the caramel reaches 350°F.
- Once the caramel is a deep copper color, turn off the heat and immediately stir in the cream and butter.
- Lastly, let the caramel cool slightly in the pan, then transfer to a heat-safe container. You can use a heat-safe container with a pouring lip if you want to make more of a drizzling effect.
Garnishing
- Spoon, drizzle or pour the homemade caramel over each of the banana muffins. Then, top each one with a couple of banana chips and a few extra walnuts, if desired.
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
Leave a Reply