Banana Peanut Butter Muffin with Bacon Bourbon Caramel Glaze

Published on: Feb 06 2013 by WhiskeyBeard

AKA…the ‘Elvis’ or the ‘King’ Muffin. The ‘King’ would probably be reborn, just to die all over again from eating too many of these crazy delicious muffins. In thinking of how to take our Bourbon Banana Blueberry Muffin to the next level, I realized that people were putting peanut butter in muffins.

Peanut butter…in a muffin…I have been wasting my life until this point.  Then NoBakeLeni started talking about posting our Bourbon Caramel… I cried a little when this all came together.  After a test run (and a batch of really good, hard bourbon caramel candies) the end result is a velvety smooth, peanut buttery muffin that makes me question my undying love of peanut butter cookies. It’s the man’s muffin. Not fluffy or crumbly but thick, heavy, and slice n’ toastable. This muffin is easy, moist and tastes like what other comfort foods eat when having a bad day!

After you make them, I expect plenty of comments saying ‘thank you…thank you very much’!

Banana Peanut Butter Muffin with Bacon Bourbon Caramel Glaze Recipe

Muffins

  • 2 ripe bananas
  • 1.5 cups flour
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg, beaten
  • 6 tbsp melted butter
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Bacon Bourbon Caramel Glaze

  • 6 tbsp sugar
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1 tbsp water
  • 2 shots bourbon
  • 3 strips thick cut bacon

Directions

Preheat your oven to 350.

Dice your bacon into bits and cook in a pan or skillet ’till crispy. Remove and drain on a towel. (Keep the rendered fat to grease your muffin pan. Oh…c’mon, like it’s going to make it any worse!)

Cut your bananas in half and add to large bowl. Add sugar and mash together. Mix in peanut butter and butter as well. Then add in the beaten egg and mix until the batter is smooth and creamed together. At this point, you MUST restrain from diving in and just eating this as is. It will be hard, but you can do it! Now fold in your baking soda and baking powder to the batter, followed by the salt and then the flour. Sift the flour and add in a 1/2 cup at a time.

Again…do no eat this. (Ok, a spoon full won’t hurt, but no more!) Now spoon into a bacon greased  muffin pan and bake for 20 minutes, or until a knife comes out clean.

Now that the muffins are baking, we can move to the bourbon caramel glaze. In a skillet or sauce pan, add your water, butter and 1 shot of bourbon over high heat. AS SOON AS THE BUTTER MELTS, drop the heat to low and add your sugar. Stir over low heat for 7-10 mins and let it thicken. You don’t want the temp to get too high as you’ll end up with hardened caramel… which isn’t all that bad, but not what you want. When it gets to a point that it’s sticking to the spatula as you stir, add the second shot of bourbon.

Keep an eye on your muffins. If they finish while working on glaze, remove from oven, pop out of the pan and set on a nonstick surface to cool. Stir for another 5 minutes, until it re-thickens and the bourbon is well incorporated. When done, drizzle over your muffins and then sprinkle the bacon on. (greatest words to ever type ‘sprinkle the bacon on’).

There you have it, the ‘king’ of muffins. A warm, peanut butter and banana muffin that taste amazing all on it’s own. Topped with a sticky sweet bourbon caramel glaze, covered in bacon. If anything ever truly warranted being called food porn…this may be it.

You’re welcome in advance.

Filed under: bacon inspired, baking, comfort food, whiskey bacon, whiskey inspired