Banana and Pecan Muffins with Caramelized Glaze

The banana/pecan craze continues…
After the chocolate-nut banana bread, I was in the mood for banana muffins.  Besides, there are still 647 bananas left…LOL!!

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Any muffin with a glaze or frosting on top is heaven to me.  I found one with a caramelized glaze, but you got to turn on the stove. *groan* There are days while I bake that I’m just not in the mood to grab a saucepan and cook on the stovetop prior to, during or after baking in the oven.  I almost skipped this part completely until my conscience kicked in, telling me how lazy I’m being wanting to leave out the best part, and it needs to stop!

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While doing the glaze I wrote on the recipe card 1/2 cup of sugar.  Now this is a great example on why you should ALWAYS read your recipe first before you begin baking something you’re not quite familiar with!   I put in the sugar, then turned the card over to continue reading the directions.  That’s when I read POWDERED sugar.  I didn’t write down POWDERED on the other side of the card!  *facepalm*  So now, I got all kinds of sugar in this glaze!  But then I thought, maybe it will still work, so I removed the pan from the heat and added the POWDERED sugar, stirred, and poured it over the muffins.
BananaMuffins4These muffins are fantastic!  So from now on I’m keeping that extra 1/2 cup of granulated sugar in there for the glaze.  Sugary, but perfect!


1/4 cup softened margarine
1 cup granulated sugar
1 egg
1 1/2 cups mashed, ripe bananas (about 3 of them)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Dark brown sugar, for sprinkling
Chopped pecans, for sprinkling
2 tablespoons margarine
1/4 cup dark brown sugar
1 tablespoon milk
1/2 cup granulated sugar
1/2 cup powdered sugar
• Preheat oven to 350-degrees.  Place muffin cup liners in 2 muffin pans.
• In a small bowl, mash your bananas; set aside.
• In a mixing bowl with paddle attachment, cream margarine and sugar.  Add the egg, and beat well.
• Add bananas and vanilla extract; mix well.
• In another small bowl, combine the flour, baking soda, and salt; add to creamed mixture.
• Fill paper-lined muffin cups three-fourths full.  Sprinkle some dark brown sugar and chopped pecans on top of batter.  Bake for 23-28 minutes or until toothpick inserted into one of the muffins comes out clean.
• Allow muffins to cool for about 5 minutes before removing them from the pan to wire rack to cool completely.
For the Glaze:
• In a small saucepan, melt margarine over medium heat.
• Stir in the sugars and milk; bring to a boil.  Remove from heat to cool slightly.  Whisk in the powdered sugar.
• Drizzle the glaze over top of the muffins, and then immediately garnish with more chopped pecans if you’d like.  Allow the glaze to completely set.

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