These giant banana muffins with spiced rum are flavorful and pack a punch! The muffins starts with mashed bananas that simmer in a skillet with brown sugar and spiced rum and end with a boozy spiced rum icing. The muffins cook in an extra large muffin tin so they look and taste like they came from a bakery.
Gather up your ingredients.
Preheat the oven to 325 degrees and spray a large muffin tin with non-stick cooking spray.
Heat a medium sized skillet on medium and add butter, spiced rum, mashed bananas, and brown sugar. Once bubbles start to form, give it a good stir and then set the heat to low and simmer for 3-4 minutes, then remove from heat and let cool.
While the mixture is cooling, in a medium bowl, whisk together the flour, granulated sugar, baking soda, Kosher salt, nutmeg, cinnamon and cardamom.
In a mixing bowl, combine eggs, oil, buttermilk, and vanilla extract. Once the banana mixture has cooled, add to the the mixing bowl and mix to thoroughly combine.
Slowly add the dry mixture to the wet, being careful to not over-mix.
Evenly divide the batter between the 6 muffin cups in the tin.
Bake for about 25 minutes, or until a cake tester comes out clean.
Allow the muffins to cool for 10 minutes in the tin, then remove them to a wire rack to continue to cool.
Once the muffins are completely cool, in a small bowl, mix together the confectioner's sugar, Captain Morgan, and melted butter. Spread evenly among the 6 giant muffins.
If you love these Giant Banana Muffins with Spiced Rum, you might also like my Banana Bread, Giant Snickerdoodles, and Giant Chocolate Chip Cookies.
PrintGiant Banana Muffins with Spiced Rum
Giant banana muffins with spiced rum. Bananas are lightly cooked in spiced rum with brown sugar and the icing is flavored with Captain Morgan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 large muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Ingredients
For the Muffins:
2 very rip bananas, mashed
½ cup dark brown sugar, packed
5 tablespoons. unsalted butter
¼ cup Captain Morgan spiced rum
⅓ cup coconut oil, melted
¼ cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon Kosher salt
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon cardamom
For the Frosting:
1 cup confectioners sugar
1 tablespoon Captain Morgan spiced rum
2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 325 degrees and spray a large muffin tin with non-stick cooking spray.
- Heat a medium sized skillet on medium and add butter, spiced rum, mashed bananas, and brown sugar. Once bubbles start to form, give it a good stir and then set the heat to low and simmer for 3-4 minutes, then remove from heat and let cool.
- While the mixture is cooling, in a medium bowl, whisk together the flour, granulated sugar, baking soda, Kosher salt, nutmeg, cinnamon and cardamom.
- In a mixing bowl, combine eggs, oil, buttermilk, and vanilla extract. Once the banana mixture has cooled, add to the the mixing bowl and mix to thoroughly combine.
- Slowly add the dry mixture to the wet, being careful to not over-mix.
- Evenly divide the batter between the 6 muffin cups in the tin.
- Bake for about 25 minutes, or until a cake tester comes out clean.
- Allow the muffins to cool for 10 minutes in the tin, then remove them to a wire rack to continue to cool.
- Once the muffins are completely cool, in a small bowl, mix together the confectioner's sugar, Captain Morgan, and melted butter. Spread evenly among the 6 giant muffins.
Keywords: banana bread muffins, giant banana bread spiced muffins, Captain Morgan, Boozy muffins
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