Banana Muffins With Mascarpone Cream Frosting

Muffin batter featuring ground cinnamon, ground nutmeg, vanilla extract and mashed banana is baked and topped with cream cheese and mascarpone mixture.

Ingredients -

3 cups 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:
1 (3 ounces) package Cream Cheese, at room temperature
6 tablespoons (3/4 stick) Unsalted Butter, at room temperature
1/3 cup Mascarpone Cheese, at room temperature
3 tablespoons Honey
1/2 cup chopped Walnuts, toasted

Preparation:

1. Preheat oven to 325 degrees F.

2. Line 18 muffin cups with paper liners.

3. Whisk flour, baking soda, salt, baking powder, cinnamon and nutmeg in medium bowl to mix.

4. Beat sugar, oil, eggs and vanilla in large bowl to mix. Stir in banana. Add dry ingredients and stir until just mixed.

5. Divide batter among prepared muffin cups. Bake on middle oven rack until tops are golden brown and tester inserted into center comes out with no crumbs attached, about 25 minutes.

6. Transfer muffins to a rack and cool slightly.

Frosting:

1. Using electric mixer beat cream cheese and butter in large bowl until light and fluffy.

2. Beat in mascarpone cheese, and then beat in honey.

3. Spread frosting over muffins. Sprinkle with walnuts.

Variations and Recipe Ideas:

Muffin Making Tips -

Refrigerate Leftover Batter

While each batch of muffins bakes, cover left over batter and refrigerate.

Muffin Making Tips -

Storing Muffins

Most muffins should be sealed in airtight containers once they have cooled. Muffins containing fresh fruits or cheeses, or topped with a butter based frosting should be stored in the refrigerator.