- 2 medium-sized ripe bananas
- 8 ounces cream cheese, softened to room temperature
- 1/ 2 cup granulated sugar
- 1 large egg
- 1/ 4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/ 4 cups all-purpose flour
- 3/ 4 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon coarse Kosher salt
- 1 teaspoon ground cinnamon
- 1/ 4 teaspoon ground nutmeg
- 3/ 4 cup pecans, finely chopped
- 1 cup powdered sugar
- 1 teaspoon maple extract
- 3 tablespoons cream
Preheat the oven to 350 and line a muffin pan with 12 paper liners.
In the bowl of your stand mixer fitted with the paddle attachment, beat the bananas, cream cheese and sugar for 4-5 minutes. Scrape the bowl down and beat in the egg, milk and vanilla until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pecans. Stir into the wet ingredients just until moistened.
Divide the batter between the muffin cups, filling them full, and bake for about 18-20 minutes, until the centers are done. Cool for 5 minutes in the pan, then transfer to a wire rack while you make the glaze.
In a bowl, stir together the powdered sugar, maple extract and cream until smooth and a thick drizzling consistency. Immediately drizzle over the hot muffins. Let cool for about 20 minutes until the glaze is set, then enjoy.
Although the glaze sets up in 15-20 minutes after you drizzle it onto the hot muffins, it may soften again after you store the leftover muffins in tupperware. It's still just as tasty, although the muffins will be a little more sticky to handle with the softened glaze.