I’m a huge fan of muffins, especially when they’re packed with fruit and topped with a crunchy streusel. I will happily forfeit the streusel for these sweethearts, since they’re drizzled with a rich chocolate sauce! For breakfast or dessert – bring them on!
The batter is flavored with vanilla and banana, with bits of fresh pineapple and strawberry folded in. The chocolate sauce is lightly flavored with cherry. Add a sprinkling of chopped nuts and there’s a party in your mouth!
Banana Split Muffin
| Banana Split Muffins | Print |
- 1 cup all-purpose flour
- 1 cup cake flour
- ⅓ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped fresh strawberries
- ½ cup chopped fresh pineapple (or use canned tidbits, drained)
- ¾ cup milk
- 1 egg
- ⅓ cup oil (I used peanut oil)
- 1 teaspoon vanilla
- 1 large very ripe banana, mashed
- 1 square (1 ounce) unsweetened chocolate
- 1 tablespoon butter
- 3 tablespoons milk or half & half
- ½ teaspoon vanilla
- ½ teaspoon cherry flavoring (optional)
- ½ cup powdered sugar
- Nuts, sprinkles, maraschino cherries...whatever you want to top the muffins with!
- Preheat oven to 375 F.
- Line cupcake pans with paper liners.
- In a large bowl, combine the flours, sugar, baking powder, and salt. Add the chopped strawberries and pineapple and toss lightly to coat the fruit.
- In a small bowl, combine the milk and egg, and beat thoroughly. Add the oil, vanilla, and mashed banana and mix well.
- Pour the liquids into the flour all at once, and stir just until it is combined. Don't over mix - it's okay to see little streaks of flour in the batter.
- Divide the batter between 12 muffin liners and bake for 20-25 minutes. Cool on a rack.
- To make icing: in a small pan on low heat, melt the chocolate, butter, and milk, stirring constantly. Remove from heat and add the vanilla and cherry flavoring. Add the powdered sugar and mix well. If it is too thick, add a little more milk. Drizzle over cooled muffins (or dip the tops of the muffins in the chocolate mixture) and add toppings of your choice.
Tossing the chopped fruit in the flour mixture.
Add the liquids all at once.
Don’t stir too much! It’s okay to have little pockets of flour like this. Ready to fill the liners and bake!
Making the chocolate topping.
Dip (or drizzle, if you prefer) and top with nuts, sprinkles, a cherry, or all three!
Okay…so you may have noticed there were no photos showing the filled muffin tin or freshly baked muffins. That’s because I didn’t have matching cupcake liners – and that is NOT photographically acceptable. I had to use a few of these, the last of those, and a couple of Christmas liners.
Guess it’s time to stop baking and go shopping!
Am I missing something??? All it shows me for ingredients is flour, lol
Ruth, thank you so much for letting me know! I made one teeny tiny change to the first paragraph, and sometimes that makes the recipe do strange things. It’s fixed now, and I apologize for the confusion. Lorinda