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Banana Muffins with Mascarpone Cream Frosting Recipe

Banana Muffins with Mascarpone Cream Frosting

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (450)

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Average Rating:

Total Reviews: 450

Showing 431-440 of 450

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  • on April 30, 2005

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    Not many people use cup cakes as desert. This si a simple but yummy desert that you can serve to a large party or have around for a couple days.

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  • on April 23, 2005

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    I made these muffins last weekend. They lasted a day in my house. They were absolutely delicious! I did not make the Frosting, they are just as good with out it. I am definately making these again.

    Jen

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  • on April 23, 2005

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    I love this, my family has me make it
    once a week,
    Thank You

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  • on April 18, 2005

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    The muffins turned out great. I could not find mascarpone cheese so I used about half of a small container of yoplait banana yogurt instead. I was a little thin, next time I will use more cream cheese. I also sifted the dry ingredients. Enjoy.

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  • on April 16, 2005

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    These muffins were so easy to make! Make them for family and friends-they will all love them!

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  • on April 16, 2005

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    I regularly bake banana nut bread, never made banana muffins though.

    I made half the recipe, got 8 big muffins, i dint use as much oil indicated in the recipe, just 3-4 tbsp, but it came out just perfect. Also i used half of stone ground wheat flour and half of all purpose flour, just to add in the fibre.
    The good thing is that these bake in 25 min whereas the bread takes about an hour. I gave the topping a miss to cut out the calories.
    Im planning to make this for our picnic tomorrow.
    Thanks Giada!

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  • on April 14, 2005

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    The muffins came out fluffy and delicious. MAKE SURE NOT TO OVERWHIP THE BATTER to get fluffy and soft muffins. I had to bake the muffins 5 minutes longer than the estimated 25 minutes time, because the insides weren't done by then. The mascarpone frosting is simply ok in my book, pretty buttery, I would recommend using only fully cooled muffins, and refrigerate the frosting a bit after you make it, so that it spreads easily. 5 STARS on the muffin mixture alone!! I love bananas.

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  • on April 11, 2005

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    These turned out beautifully! The muffin was spongy, moist, and not overly sweet- perfectly balanced with the rich frosting and nutty crunch of the walnuts. I ended up with 5 dozen mini muffins- perfect size to pop in your mouth with no mess!

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  • on April 10, 2005

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    Easy to prepare and delicious. The frosting really puts these muffins over the top. Great for any occasion or an any day snack.

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  • on April 10, 2005

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    I saw Giada make this and tried it. I made it for my husband and for my friends at work. Everyone raved!. Moist on the inside, slightly crunchy on the outside...and the frosting was to die for! Planning to make for a Mother's Day brunch.

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