Description
Delight in these moist and flavorful Banana Upside Down Muffins, featuring a caramelized brown sugar and butter topping with fresh banana slices baked inside. Perfectly spiced with nutmeg and livened with a touch of dark rum, these muffins are an elevated twist on a classic treat, ideal for breakfast or an afternoon snack.
Ingredients
Topping and Muffin Cups Preparation
- non-stick cooking spray
- 4 Tablespoons unsalted butter
- 1/2 cup dark brown sugar (packed), divided
Banana Garnish
- 4 ripe bananas
Muffin Batter
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon freshly grated nutmeg
- 1 pinch of salt
- 1/3 cup canola oil
- 2 large eggs (at room temperature)
- 3 Tablespoons whole milk
- 3 Tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Position a rack in the center of the oven and preheat to 375°F. Lightly spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
- Make the Caramel Topping: Place 2 teaspoons of butter and 2 teaspoons of brown sugar into each muffin cup. Bake for about 10 minutes until the mixture melts and becomes bubbly. Remove the pan and let it cool slightly.
- Prepare Bananas: Peel the bananas and slice them thinly on a diagonal into 48 pieces, ensuring even slices for layering.
- Arrange Banana Slices: In each muffin cup, arrange two banana slices on the bottom and two slices along the sides for a decorative and tasty base for the muffins.
- Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, nutmeg, and salt to combine and aerate the dry components.
- Mix Wet Ingredients: In a separate bowl, whisk brown sugar (remaining 1/2 cup minus that used in topping), canola oil, eggs, whole milk, dark rum, and vanilla extract until well combined.
- Combine Batter: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently just until blended to avoid overmixing and maintain a tender crumb.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake Muffins: Bake at 375°F for approximately 18 minutes, or until the muffin tops spring back when gently pressed.
- Cool and Invert: Immediately invert the muffin pan onto a wire rack to release the muffins and allow them to cool briefly. Serve warm for best flavor and texture, ideally the day they are made.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Be careful not to overmix the batter to keep muffins light and tender.
- The dark rum adds depth of flavor but can be omitted or substituted with vanilla extract for a non-alcoholic version.
- These muffins are best enjoyed fresh on the day of baking but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
