Why should cupcakes get all the frosting fun?
This play on the traditional muffin combines the moist, cinnamon-laced crumb of banana bread with the creamy sweetness of a cream cheese-based cupcake frosting sweetened with maple syrup.
It will be hard to wait, but don’t frost until the muffins are cool.
Maple frosted banana muffins
For the muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick unsalted butter, room temperature
1/4 cup maple syrup
1/4 cup light coconut milk
1 cup sugar
1 teaspoon almond extract
2 large eggs
3 bananas
For the frosting:
8 ounces cold cream cheese
3/4 stick butter, room temperature
2 tablespoons maple syrup
3 cups powdered sugar
1/4 teaspoon cinnamon
For garnish:
Maple sugar or maple sugar candies
Preheat oven to 350 degrees.
Coat 16 muffins tins with cooking spray or line with muffin cups.
In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a food processor, combine the butter, maple syrup, coconut milk, sugar, almond extract, eggs and bananas. Process until the mixture is very smooth. Add the flour mixture and pulse until smooth.
Fill each muffin tin about 3/4 full. Bake until the muffins are slightly domed, lightly browned and a toothpick inserted at the center comes out clean, about 30 to 35 minutes.
Let the muffins cool before frosting.
To prepare the frosting, combine all ingredients in a clean food processor and pulse until the ingredients are well combined and look light and fluffy.
Use a butter knife or cake spatula to frost each muffin with a generous amount of frosting. Garnish each muffin with either a dusting of maple sugar or a small maple sugar candy.
Store in the refrigerator. Let the muffins come to room temperature before serving.
Makes 16 muffins.
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