The most delicious Salted Caramel Banana Muffins... soft, fluffy muffins with a creamy salted caramel drizzle. These are an absolute must-make!
When it comes to muffins, banana are my absolute favourite!! And when it comes to all things delicious, there's no going past salted caramel. And so, these Salted Caramel Banana Muffins are pretty much the best little things ever. Just sayin'!!!!
But no seriously, these are amazing! Think... fluffy, soft banana muffins with the sweetest salted caramel topping. Ummm... yum, right!!! Oooh and they're just as good served either cold or warm (hellllooo dessert with a massive scoop of ice-cream!).
And if you're a huge muffin fan (like I am!), then make sure you check out my other favourites too...
- ABCD Muffins (apple, banana, coconut and date) - soooo good for lunch boxes!
- Strawberry, Banana & Yoghurt Muffins - switch the strawberries for any berries you having lying around;
- Carrot Cake Muffins - healthy and YUM!!!
- Healthy Banana & Chocolate Muffins - heck yes!!
- Orange & Poppy Seed Muffins - such a classic recipe and soooo good!
Ok I'm boring you now right!!?? If not, here's my full muffin recipe collection - but for everyone else, let's get back to these awesome Salted Caramel Banana Muffins!
If you're like me and don't have enough people living in your house to eat ALL the muffins while they're fresh, then you can totally freeze them. But my tip is to freeze them without the caramel drizzle. Make that part when you want to use it (or make it and freeze it separately).
Anyway, let me leave you because you totally need to go and make these babies! You're going to looooooove them!
Happy baking xxx
Salted Caramel Banana Muffins
Ingredients
For the muffins:
- 2 cups (300g) self-raising flour
- ¾ cup (165g) caster sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup (125g) butter melted
- 2 tsp vanilla extract
- 1 ½ cups bananas mashed and ripe (approx 2-3 large bananas)
- ½ cup (120g) sour cream
- 3 eggs
For the caramel:
- ⅓ cup (80g) butter
- ¼ cup (55g) caster sugar
- ¼ cup (45g) brown sugar
- 1 tbs golden syrup
- ¼ cup (60g) sour cream
- pinch of salt
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 12 hole muffin trays and set aside.
- In a large bowl, sift the self-raising flour, caster sugar, cinnamon and nutmeg and gently mix until combined.
- In a seperate bowl, mix the melted butter and vanilla extract in with the mashed bananas and then add to the flour mix.
- Add the sour cream and gently mix until just combined. Add the lightly beaten eggs and then fold the mixture until combined.
- Spoon into muffin tins until approximately ⅔ full. Bake for 15-20 minutes or until golden and the top pops back then touched softly.
- Meanwhile, make the caramel by placing the butter, caster sugar, brown sugar and golden syrup into a saucepan. Melt over a low heat, stirring to ensure it is well combined, the sugar dissolves and it does not burn.
- Once melted, add the sour cream and salt, mix and then bring to a light simmer. Simmer for 5 minutes or until it slightly thickens.
- Once muffins come out of the oven, allow them to cool slightly and then pour the caramel over the top. Serve warm or cold.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease 2 X 12 hole muffin trays and set aside.
- Place the self-raising flour, caster sugar, cinnamon and nutmeg into the Thermomix bowl and sift on Speed 8, seconds. Set aside in a seperate bowl.
- Place the butter into the Thermomix bowl. Melt on 80 degrees, Speed 2, 3 minutes or until melted.
- Add the vanilla extract and the bananas and mix on Speed 5, 10- seconds. Scrape down the sides of the bowl.
- Add the flour mix back into the Thermomix bowl. Add the sour cream and the eggs and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until just combined.
- Spoon into muffin tins until approximately ⅔ full.
- Bake for 15-20 minutes or until golden and the top pops back then touched softly.
- Meanwhile, make the caramel by placing the butter, caster sugar, brown sugar and golden syrup into the Thermomix bowl. Cook on Varoma, Speed 2 for 3-4 minutes with the MC off.
- Add the sour cream and salt and cook for a further 2-3 minutes. Varoma, Speed 2 (MC off). Please note the caramel will thicken on standing.
- Once muffins come out of the oven, allow them to cool slightly and then pour the caramel over the top. Serve warm or cold.
Jo Whiteley
I followed the recipe exactly except I swapped in gluten free self raising flour instead. Sometimes this is risky as the consistency can then be all wrong, but I figured the recipe looked quite moist so I'd give it a go. Oh my goodness am I glad I did?? These were the best muffins I've made in terms of consistency - springy, moist and delicious! The drizzle just adds something but even without I think they'd be amazing. Thank you for sharing, this is a recipe I will come back to again and again!
Belinda
Could you use something else besides sour cream as I don't have any and don't want to go to the shops.
Lucy Mathieson
Hi Belinda, perhaps try these ones instead: https://bakeplaysmile.com/easy-banana-muffins/
Jolene
hi lucy, would this recipe be okay for freezing raw mixture (prior to caramel making), to thaw then cook from frozen, topping with caramel once done?
Lucy Mathieson
Hi Jolene, I would make and bake the muffins then freeze them. Grab them out on the day you want them, allow them to defrost while you make the caramel! Yum! xx
Abigail Margaret
Muffin tins with salted caramel sauce inside and drizzled on top, creates a perfect flavor combination. Muffins is my all time favourite dish and it looks so yummy and delicious.
Lucy Mathieson
Absolutely!!!
Pat @ Wholesome Kitchen
I need to try this method, Thanks for posting this!
Lucy Mathieson
Enjoy! xx