Southern Banana Pudding Muffins with glaze and cookie topping – the royalty of Southern desserts make up this addictive muffin recipe that is light, fluffy, rich, and an all around VIP at the breakfast and dessert tables.
I’ve made it no secret around here that banana pudding is the Southern food of the Gods, so I’m all about finding different ways to use this dish in everyday meals. From Healthy Vegan Banana Pudding to Southern Banana Pudding Muffins and soon to come Banana Pudding Donuts (um…YUM!), I’ll take this Southern delight any way I can. These muffins were actually born out of a mistake when trying to make a banana pudding funnel cake. I know, right? HAHA Like I said, I’ll take good ol BP anyway I can. Well, I’m thrilled that the mistake turned into these rich and delicious muffins with a glaze and vanilla wafer topping that are great for breakfast, brunch, snack, or dessert.
I simplified what was a huge recipe to use just a few simple ingredients. I first tried mixing everything in a blender, but I found that everything mixed much better in the food processor. The blender didn’t chop the cookies very well, and I didn’t want to take that extra step in finely crushing them in a plastic bag with a rolling-pin. So, I let the processor do the work for me. I started by adding my dry ingredients to the processor and chopping and mixing everything together. I then added my wet ingredients and mixed everything until it formed a smooth batter. I might have taken a few test tastes of the batter here and there. 😉
So, let’s get started with the muffin baking!
I set my oven to preheat at 350 degrees. In afterthought, I probably could have gone a little higher at around 425, which is what I usually bake muffins at for around 15 minutes, but I didn’t want to push it too much, and 350 turned out to be perfect. I lined my muffin tin with cupcake cups, but you can grease and pour directly into the tin, if you like. I filled the cups about 2/3 of the way, which gave the muffins a beautiful muffin top without spreading all over the pan. I left the muffins in the pan to cool for about 5 minutes before putting them on a rack to cool about 20 more minutes. It’s important to cool the muffins completely so the glaze doesn’t melt away.
Once the muffins cooled completely, I began mixing the glaze. The glaze is very thick, so it’s best to use a whisk and whisk it vigorously. Whisk it. Whisk it good. I dipped the top of the muffins into the glaze and let any extra drip away by holding the muffins upside down or sideways. Like I said, this glaze is very thick, so you’ll have to work quickly to prevent the muffin from sticking in the bowl of glaze when dipping. As soon as I glazed a few muffins, I immediately put some coarsely crushed vanilla wafers on top. I wanted the wafers to stick to the glaze, so it’s important that the glaze was still wet enough to hold them in place. I then topped each muffin with a slice of banana, which you can do or not.
This recipe makes a sticky muffin, so know that going in. BUT, these muffins are absolutely delicious. The banana pudding flavor shines through with the incorporation of vanilla wafers in the batter and on top. I hope you’ll try this recipe and love it as much as I. It’s very rich, which is just the way I like my banana pudding. Eat hearty and enjoy, friends!
Southern Banana Pudding Muffins
Yield 18 muffins
Southern Banana Pudding Muffins with glaze and cookie topping - the royalty of Southern desserts make up this addictive muffin recipe that is light, fluffy, rich, and an all around VIP at the breakfast and dessert tables.
- 1 box Vanilla cake mix
- 1 box (4-serving size) banana cream pudding mix
- 1 cup vanilla wafer cookies, finely crushed (about 23 wafers)
- 1 cup ripe mashed bananas (2 medium)
- 1 cup water
- 2/3 cup vanilla wafer cookies, coarsely crushed (about 15 wafers)
- 1 1/2 cups Powdered sugar
- 2 teaspoons milk
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Add dry ingredients to blender or processor and mix. Add bananas and water to blender or processor and mix until a smooth batter forms.
- Fill muffin tin about 1/2 to 2/3 full. Bake about 25 minutes until done. Let cool in pan about 5 minutes and on rack about 20 minutes. Top cooled muffins with glaze and coarsely crushed vanilla wafers.
- Whisk together powdered sugar, vanilla extract, and about 2 Tablespoons milk.
- Dip the muffin top into the glaze, then turn the muffin sideways to allow extra glaze to drip. Work quickly when dipping so the muffin doesn't stick in the glaze. Place muffins on cooling rack and immediately sprinkle crushed wafers while glaze is still wet. Allow glaze to become firm.
Serving Size 1 muffin
Amount Per Serving
% Daily Value
Total Fat 2.2 g
Saturated Fat 0.7 g
Cholesterol 3 mg
Sodium 188 mg
Total Carbohydrates 31.8 g
Dietary Fiber 0.4 g
Sugars 21.3 g
Protein 1.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.