Praline Banana Nut Muffins {Share the Love}

I delivered Praline Banana Nut Muffins to my office yesterday morning.  It’s how I {Share the Love} with 35 of my favorite people.  Here’s how they show me the love.  To quote a co-worker “I felt like I was eating a muffin from some gourmet bakery when I had yours.  It was AMAZING!!!  Totally worth the sweet cheat.  Thank you for sharing!!!”  Now that motivates me and makes me smile.

This fabulous recipe has evolved over the years.  When I first spotted the Banana Nut Bread pictured on the cover of my January 2005 Southern Living I knew I would love the recipe.  It was absolutely gorgeous.  And I did fall in love with it.

I have since turned the recipe into muffins and added a double layer of ‘Praline’ topping.  They have a secret ingredient which makes them light, like a cup cake vs. a muffin. That ingredient is cream cheese, which gets beaten with butter before adding sugar and eggs.  Then the dry ingredients are incorporated.

The recipe makes 24 nice sized Praline Banana Nut Muffins.  The star is the cinnamon crisp topping.  Oh my.  Well then there is the praline glaze.  I really could categorize these as a dessert but sometimes you need a sweet start to the day.  Enjoy.

Praline Banana Nut Muffins {Share the Love}

adapted from Southern Living

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 24

Ingredients

  

For the muffins…

• 3/4 cup butter softened
• 1 8- ounce package cream cheese softened
• 2 cups sugar
• 2 large eggs
• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups mashed bananas about 4 medium
• 1 cup pecans toasted
• 1/2 tsp. vanilla extract

For the cinnamon crisp topping…

• 1/2 cup brown sugar firmly packed
• 1/2 cup chopped toasted peacans
• 1 Tbl. flour
• 1 Tbl. melted butter
• 1/8 tsp. ground cinnamon

For the praline glaze…

• 2 Tbl. melted butter
• 2 Tbl. brown sugar
• 1/2 cup finely chopped pecans

Instructions

 

For the muffins…

• Preheat oven to 350 degrees. Line 24 muffin cups with paper-liners.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• Combine flour and next 3 ingredients, gradually add to butter mixture, beating at low speed until just blended. Stir in bananas, pecans, and vanilla. Spoon batter into prepared muffin cups.

For the cinnamon crisp topping…

• Stir together topping ingredients. Sprinkle evenly over muffin batter. Bake at 350 for 22 – 25 minutes, or until a wooden pick comes out clean. Remove from pans and place on rack over a shallow rimmed baking pan.

For the praline glaze…

• Combine glaze ingredients, whisking to incorporate brown sugar and melted butter. Drizzle a spoonful over each muffin. Allow muffins to cool completely.

Other recipes you might enjoy:

Tomato, Cheddar & Basil Pie