‘Tis the season (again) and there was a matter of figuring out what to bring to the family holidays. We do Christmas breakfast with my mom’s family and I very often make homemade cinnamon rolls, but this year I wanted to switch it up. I decided to make Salted Caramel Banana Muffins that I made maybe 6-7 years ago for the last time, but I remembered them being delicious!
I needed two dozen, so I doubled the recipe. I ended up with not only 24 muffins, but 35 so plan accordingly if you don’t want a buttload of muffins!
Lauren’s Findings & Tips:
- The recipe yields about 18 muffins (not 12)
- Use Werther’s Chewy Caramels for an even more delicious caramel treat in the middle
- Don’t bother melting the caramel – just push down into the muffin and it will melt as they cook
- *BUT push the caramels down enough or they will leak out the top! (see below – whoops!)
- Cook for ~30 minutes (tops will still only be lightly browned) but no longer or the bottoms will burn
- Don’t forget the salt for the salted caramel (facepalm)
