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Banana Muffins with Honey-Mascarpone Cream Frosting

Amanda
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Moist banana muffins crowned with a honey-sweetened mascarpone cream frosting? That’s a reason to get out of bed 30 minutes earlier on the weekend to whip these up! Let’s quit acting like muffins are any but a reason to eat cake for breakfast. Sure, there are healthy muffins, but how often is that what you’re reaching for when you bake or buy muffins from a bakery? Uh, never.  Sorry, healthy muffins, I’m sure someone loves you. This is a Giada DeLaurentiis recipe, in which she states that these will supposedly garner marriage proposals if you serve them to your boo. Let me know if that works for you…I’m skeptical! For now, I’ll just eat them all myself.You can sub cream cheese for the mascarpone if you can’t find it in your local grocery store, or if you’re just dying to make these RIGHT NOW and don’t have any. I’m in the camp of “I always have mascarpone and cream cheese and crème fraîche and 15 different kinds of cheese and every dairy product you could ever need in the fridge” but I understand there are more dairy-reasonable people out there. The flavor will be a little more tangy and the texture a little less luxurious, but they will still be outstanding and you will not be sad you made them. Happy baking!

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Banana Muffins with Honey-Mascarpone Cream Frosting

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  • Author: Amanda
  • Yield: 18 muffins 1x
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Description

Moist banana muffins with a honey-sweetened mascarpone cream frosting and toasted pecans. The perfect breakfast to throw together because it only requires a few bowls and pantry staples, and you can have freshly baked muffins STAT.

Ingredients

Scale

BANANA MUFFINS:

  • 3 cups (360 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups (396 grams) granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas (about 400 grams), peeled and mashed

HONEY-MASCARPONE CREAM FROSTING:

  • 3 ounces cream cheese, at room temperature
  • 3 ounces mascarpone cheese, at room temperature
  • 6 tablespoons butter, at room temperature
  • 3 tablespoons honey
  • 2 to 3 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Toasted pecans, coarsely chopped, for topping

Instructions

  1. Preheat the oven to 325° and place one of the racks in the middle of the oven.  Line 18 muffin cups with paper liners.
  2. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg and whisk to combine.
  3. In a large mixing bowl, beat the sugar, oil, eggs and vanilla in a small mixing bowl.  Add the banana and stir together.  Add the dry ingredients and gently fold together until just combined.  Divide the batter among the 18 prepared muffin cups.
  4. Transfer to the oven and bake for 25 to 30 minutes, rotating the pans halfway through, until the tops are golden brown and a cake tester inserted in the center comes out clean.  Transfer the muffins to a wire rack to cool completely.
  5. To make the frosting: Whip together the cream cheese, mascarpone cheese, butter, honey, confectioners’ sugar and vanilla with a handheld mixer until smooth and creamy.  Spread the frosting over the cooled muffins and sprinkle with the chopped toasted pecans.

Notes

Inspiration: Banana Muffins with Mascarpone Cream Frosting on foodnetwork.com

  • Category: Baked Things, Breakfast, Muffins & Scones

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