High Altitude Banana Pecan Maple Muffins
Soft, fluffy and moist banana muffins, full of crunchy pecans, and topped with sweet maple icing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Muffins
- 1 cup mashed bananas, about 2 medium/large, very ripe bananas
- ½ cup granulated sugar
- ½ cup buttermilk
- ½ cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla extract
- 1 tsp maple extract, optional
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ¼ tsp coarse Kosher Salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup pecans or walnuts, very finely chopped
Maple Icing (optional)
- 1 cup powdered sugar
- 1 tsp light corn syrup
- 1 tsp maple extract
- 1 ½ - 2 tbsp milk
- ¼ tsp coarse Kosher salt
Instructions
Muffins
- Preheat the oven to 400 F, and line a standard muffin pan with 12 paper liners. Lightly spray the papers with non-stick baking spray.
- In a bowl, whisk together the mashed bananas, sugar, buttermilk, melted butter, egg and extracts.
- Separately, combine the flour, baking powder, salt, cinnamon, nutmeg and chopped pecans. (Reserve 2 tablespoons of the pecans for the tops of the muffins.)
- Add the dry ingredients to the wet, and stir briefly just until moistened; do not over-mix.
- Divide the batter between the muffin cups, filling them nearly full. Sprinkle the batter with the reserved chopped pecans, or, if you'll be adding the maple icing, save the pecans to sprinkle over the icing.
- Immediately after putting the muffins in the oven, turn the temperature down from 400 F to 375 F. Bake the muffins on the center oven rack for about 18-20 minutes, until the tops are domed and spring back when lightly touched.
- Cool the muffins in the pan for several minutes, then gently transfer to a wire rack to cool slightly while you make the icing.
Icing
- In a bowl, whisk together all the icing ingredients until smooth, using more or less milk for desired consistency.
- Dip the tops of the warm muffins in the icing, or just use a spoon to drizzle it over the muffins. Before the icing sets, sprinkle with the reserved chopped pecans. The icing will start to crust quickly, and will set in about 10-15 minutes.
- Serve warm, with softened butter.
Notes
Cool leftover muffins completely, and store in an airtight container at room temperature for up to 3 days.
Note that if you reheat the muffins, the icing will melt and get sticky, although it'll still taste delicious.
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/