Monday, March 5, 2018

Banana Pecan Cream Cheese Muffins with Maple Glaze

Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, PancakesEveryone needs a good banana muffin in their recipe box, but it's a recipe I haven't posted on my blog before, due to not being completely happy with either the texture of the banana muffins I've baked or the quality of my photos.  These, though, these banana muffins are keepers, and I'll be baking them again and again over the years.

They don't have a cream cheese filling in the center, as you might think from the name, but rather, cream cheese is whipped into the sugar and bananas before being mixed into the batter, so the whole muffin has a lovely tang and creaminess from the cream cheese.  The cream cheese (which replaces the butter or oil in the batter) creates a really beautiful crumb, light and fluffy, soft and moist for days.  I always add cream cheese to my pound cakes, as well, and, like sour cream, it really does wonderful things for baked goods.

After more than a week of flu in our house, first my husband, then our son, and then me, during which time we lived in our pajamas, slept as much as possible, and barely cooked at all, other than to roast a chicken so that we could make some nourishing bone broth, it was a relief to be feeling a bit better this past weekend, and to eat something that didn't consist of popsicles, chicken broth and crackers.  Saturday night, I (ambitiously) kneaded dough for homemade pizza, and then baked these banana muffins for breakfast Sunday morning.



Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, Pancakes

Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, Pancakes

Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, Pancakes




The pecans are optional, but I like the crunch and nutty depth of flavor they add.  You could certainly substitute walnuts, if you prefer, but I've always been partial to pecans.  Also optional is the maple glaze, and the muffins are perfectly delicious without it, but a sweet glaze is always a nice addition, and kind of lends a pancakes-for-breakfast feeling to this plate of muffins.  Try sprinkling a pinch of coarse salt on top of the glaze for an amazing salty-sweet flavor.  Just writing about it, I can practically taste the slight crunch of the salted maple glaze and soft banana muffins.

Note: Although the glaze sets up in 15-20 minutes after you drizzle it onto the hot muffins, it may soften again after you store the leftover muffins in tupperware.  It's still just as tasty, although the muffins will be a little more sticky to handle with the softened glaze.




Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, Pancakes

Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, Pancakes

Banana Muffins, Banana Pecan Muffins, Banana Cream Cheese Muffins, Salted Maple Glaze, Breakfast, Pancakes





Banana Pecan Cream Cheese Muffins with Maple Glaze
printable


Muffins.
  • 2 medium ripe bananas
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup pecans, finely chopped
Glaze.
  • 1 cup powdered sugar
  • 1 teaspoon maple extract
  • 3 tablespoons heavy whipping cream

Preheat the oven to 350 and line a muffin pan with 12 paper liners.

In the bowl of your stand mixer fitted with the paddle attachment, beat the bananas, cream cheese and sugar for 4-5 minutes.  Scrape the bowl down and beat in the egg, milk and vanilla until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pecans.  Stir into the wet ingredients just until moistened.

Divide the batter between the muffin cups, filling them full, and bake for about 18-20 minutes, until the centers are done.  Cool for 5 minutes in the pan, then transfer to a wire rack while you make the glaze.

In a bowl, stir together the powdered sugar, maple extract and cream until smooth and a thick drizzling consistency.  Immediately drizzle over the hot muffins.  Let cool for about 20 minutes until the glaze is set, then enjoy.

Yields 12 muffins
Recipe from Curly Girl Kitchen

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