Banana Muffins with Mascarpone Cream Frosting

Total Time:
1 hr 50 min
Prep:
25 min
Inactive:
1 hr
Cook:
25 min

Yield:
18 muffins
Level:
Easy

Ingredients
  • Muffins:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed
  • Frosting:
  • 3 ounces cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/3 cup mascarpone cheese, room temperature
  • 3 tablespoons honey
  • 1/2 cup chopped walnuts, toasted
Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.


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4.8 468
These muffins are delicious, I decreased the sugar in 1/2 (1 cup instead of 2) and they were amazing!  I also used 1/2 buckwheat flour and skipped the frosting, the kids ate them up! item not reviewed by moderator and published
These muffins come out perfect everytime! They're really good with chocolate chips and nuts. You can add basically anything to them. These muffins are always a hit! item not reviewed by moderator and published
This is my favorite go-to banana muffin recipe. So delicious, so moist, the flavors are amazing and the frosting just tops it off. Great thing about this recipe is all ingredients are ones you typically have on hand, and if you don't have the frosting ingredients, like the others said, you don't need it! I wouldn't change a thing about this recipe either, perfect the way it is! item not reviewed by moderator and published
This muffin was so good that I forgot about the frosting a long time ago and just ate the muffin it self. item not reviewed by moderator and published
Like the others said, doesn't even need the frosting! I have made these a few times now and they come out gorgeous every time. (I do substitute the veg. oil for grape seed oil.) item not reviewed by moderator and published
I made these last night and they came out great! I subbed coconut for vegetable oil (I prefer gmo free muffins, thank you) and added a little unsweetened coconut. YUM! item not reviewed by moderator and published
this is our favorite banana muffin recipe. I don't add the whole amount of sugar I find that 1.5Cups is plenty. I don't frost them they are delicious as is. fast and simple to make. item not reviewed by moderator and published
OMG!!!! I just finished baking them and I love it, they are so tasty!!!!!! item not reviewed by moderator and published
Awesome tasting muffins!(That's saying a lot as I'm picky about my food and consider myself a food connoisseur) I'm making them again for a pot luck party dessert tomorrow. I skipped the frosting and also made it very healthy by using "whole wheat flour" 2 & 1/4 cups instead of 3 cups of all purpose flour. (The whole wheat flour will make it dry hence the following tweaks as well) used olive oil but lessened it by 1/4 cup, added 3/4 cup of apple sauce for moistness. I sprinkled cane sugar as the topping (since I skipped the frosting.I also lessened the sugar by 1/4 cup since apple sauce and really ripe banana had enough sweetness). The end product was quite tasty!! Thanks Giada!! I'm packing them in my kids school lunch box without any guilt as they are so healthy and I also snuck in grated zucchini in the 2nd attempt. My kids beg me for these muffins every week now :-) item not reviewed by moderator and published
I agree with the others that these muffins can stand alone without the frosting. The frosting is also wonderful. Light, fluffy and not at all too sweet. I will be making this one again! item not reviewed by moderator and published
I agree we loved these too. item not reviewed by moderator and published

This recipe is featured in:

Everyday Celebrations