Pecan Praline Banana Muffins

 Pecan Praline Banana Muffins

I really was not intending to make banana nut muffins until my hubby texted me a picture of our very ripe bananas and the question, “banana bread??” So, I had my plans for the evening, but I figured (as usual) there must be a better way to make banana bread then just the usual way I make it. Since I’ve been on a cupcake kick lately I figured I’d make muffins.

I recently bought a muffin pan at Ikea called DROMMAR. It is a really cool pan that holds the same amount as a standard pan, but creates a taller muffin or cupcake. I call them my tall-boys. I like this pan, however the only place I can get the liners is from Ikea so I guess when I run out I’ll bake them liner-less until I make the 45 minute trek south to Ikea. Ok, enough about that, back to the recipe.

I had an old recipe for apple muffins that had a brown sugar crumble on it and decided to use that for the topping. I was also simultaneously baking a Crack Apple Pie for a photo shoot and decided to use the glaze from that recipe for the muffins. The results? OMG! Light, fluffy muffins with a sweet and crunchy top.

Makes 24 muffins

Muffin Ingredients:

  • ¾ cup butter, softened
  • 1 8-ounce package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups mashed bananas (about 4 medium)
  • 1 cup chopped pecans
  • ½ teaspoon vanilla extract

Topping Ingredients:

  • ½ cup brown sugar, firmly packed
  • ½ cup chopped peacans
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, melted
  • ⅛ teaspoon ground cinnamon

Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 tablespoon butter, softened


  1. Preheat oven to 350° degrees. Line a muffin pan with paper liners and set aside.
  2. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended.
  3. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating at low speed until just blended. With a spoon, stir in bananas, pecans, and vanilla. Spoon batter into prepared muffin cups.
  4. Stir together topping ingredients. Sprinkle evenly over each muffin top. Bake at 350 degrees for 22 – 25 minutes, or until a wooden toothpick comes out clean. Let cool for 5 minutes then gently remove from pans and place on a wire rack with wax paper underneath it. Let cool completely.
  5. Combine glaze ingredients, whisking until smooth. Use a spoon or put glaze in an icing bag with a fine tip, and drizzle glaze over each muffin.

I know right? To die for delicious! Enjoy.


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