Moist banana muffins topped with a honey‑sweetened mascarpone cream frosting — worth getting up thirty minutes earlier on a weekend to make. 
These muffins are basically cake for breakfast — and that’s part of their charm. While healthier muffin versions exist, most of us reach for something indulgent from a bakery or make a richer muffin at home.
This recipe is adapted from Giada DeLaurentiis, who cheekily suggests these muffins could inspire marriage proposals. Whether they’ll do that for you is up to fate — in the meantime they’re delicious enough to eat all yourself. 
You can substitute cream cheese for mascarpone if mascarpone isn’t available or you want to make these immediately. Cream cheese gives a slightly tangier flavor and a less silky texture, but the muffins will still be fantastic. Enjoy baking!
Print
Banana Muffins with Honey-Mascarpone Cream Frosting
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Amanda
Yield: 18 muffins
Description
These are moist banana muffins finished with a honey‑mascarpone cream frosting and topped with toasted pecans. They come together with just a few bowls and pantry staples, so you can have fresh muffins quickly.
Ingredients
Scale
BANANA MUFFINS:
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups (396 grams) granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas (about 400 grams), peeled and mashed
HONEY-MASCARPONE CREAM FROSTING:
- 3 ounces cream cheese, at room temperature
- 3 ounces mascarpone cheese, at room temperature
- 6 tablespoons butter, at room temperature
- 3 tablespoons honey
- 2 to 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Toasted pecans, coarsely chopped, for topping
Instructions
- Preheat the oven to 325°F (163°C) and position a rack in the center. Line 18 muffin cups with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a large bowl, beat the sugar, oil, eggs and vanilla until combined. Stir in the mashed bananas. Add the dry ingredients and gently fold until just combined. Divide the batter among the 18 prepared muffin cups.
- Bake for 25 to 30 minutes, rotating the pans halfway through, until the tops are golden and a cake tester inserted in the center comes out clean. Transfer the muffins to a wire rack to cool completely.
- For the frosting: With a handheld mixer, whip the cream cheese, mascarpone, butter, honey, confectioners’ sugar and vanilla until smooth and creamy. Spread the frosting on the cooled muffins and sprinkle with chopped toasted pecans.
Notes
This recipe was inspired by a version found on Food Network. Use cream cheese if mascarpone isn’t available — the flavor will be slightly tangier but still excellent.
- Category: Baked Things, Breakfast, Muffins & Scones
