Banana Muffins with Mascarpone Cream Frosting or Spread
Indulge in the perfect blend of comfort and elegance with these Banana Muffins with Mascarpone Cream Frosting or Spread. Made from ripe bananas, these muffins are moist, flavorful, and naturally sweet, while a touch of vanilla and a duo of sugars create a warm, caramelized depth. The crowning glory is the silky mascarpone cream frosting, lightly whipped with powdered sugar, honey, and a splash of heavy cream for a luxurious finish that melts in your mouth. Whether spread generously or piped decoratively, this frosting adds a luscious touch that transforms these homemade muffins into a truly gourmet treat. Perfect for brunch, dessert, or an afternoon indulgence, these banana muffins are easy to make, freezer-friendly, and sure to impress.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 150 grams granulated sugar
- 50 grams light brown sugar
- 100 grams unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 200 grams mascarpone cheese
- 100 grams powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoon honey
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
Peel the bananas and mash them thoroughly in a large mixing bowl using a fork or potato masher until smooth.
Add the granulated sugar, light brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Mix well to distribute the leavening agents evenly.
Slowly add the dry ingredients to the banana mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Divide the batter evenly among the lined muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
For the mascarpone frosting, combine the mascarpone cheese, powdered sugar, heavy cream, honey, and vanilla extract in a mixing bowl.
Whip the frosting mixture with an electric mixer on medium speed for 1-2 minutes, or until smooth and slightly fluffy. Do not overmix, as mascarpone can become grainy.
Once the muffins have cooled completely, spread or pipe the mascarpone frosting on top of each muffin according to your preference.
Serve immediately or store the frosted muffins in the refrigerator in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 552.1 g | 201% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 348.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 442 mg | 34% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
