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They’re so simple, and so sinful. Muffins are awesome enough on their own for breakfast, being as you’re just eating a naked cupcake. But this recipe includes a warm pocket of caramel that takes your tastebuds over the edge. They’re practically dessert … but don’t tell anyone I said that. Let me show you how to whip up these Caramel Filled Banana Muffins!
Begin by mixing dry ingredients in one bowl. Mix wet ingredients in a separate bowl. Make a well in the center of the dry ingredients, then pour the wet ingredients into the well. Mix gently just until all ingredients are combined.
Fill muffin papers 1/3 full with batter. Now, I happened to have some homemade caramel lying around in a mason jar. I understand that this is not normal. For you – just use one caramel per muffin. Place it in the center, and cover with an equal amount of batter.
Mix crumb topping ingredients in a separate bowl, then sprinkle evenly over uncooked muffins. Bake at 375* for 20 minutes, and check for doneness.
What you need:
Muffins:
1 1/2 c All Purpose Flour
1/2 c white sugar
1/3 c buttermilk
2 tsp vanilla
1/2 tsp baking powder
1/8 tsp baking soda
3 ripe mashed bananas
1 egg
1 bag individually wrapped soft caramels
Crumble Topping (via Martha Stewart):
3/4 c All Purpose Flour
1/3 c light brown sugar
3 tbsp white sugar
dash of salt
6 tbsp cold unsalted butter
1. In large bowl, mix flour, sugar, baking powder, and baking soda until well combined.
2. In a separate bowl, mash overripe bananas with a fork until really mushed. Add egg, vanilla, and buttermilk, stirring until well combined.
3. Make a well in the center of the flour mixture, and gently pour the liquid mixture into the center. Use a spatula to gently stir just until all ingredients are combined – be careful not to overmix.
4. Line a standard size muffin tin with paper liners. Spoon a dollop of batter into each muffin paper, then unwrap one caramel and nestle in the center of the batter. Spoon another dollop of batter over the top. Repeat until all muffin papers are filled.
5. In a small bowl, combine four, sugar, white sugar, and salt. Dice cold butter into small cubes, then use a pastry cutter (or a fork) to smoosh the butter, turning the bowl constantly. When you’re done, the mixture will be crumbly with no large butter chunks. Sprinkle crumb topping evenly over muffins, then place muffin tin into pre-heated 375* oven for about 25 minutes. Use a toothpick to check for doneness. Enjoy!
