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Banana Cranberry Pistachio Muffins with Chocolate Glaze

Talk about a flavor & texture overload! Be the hero your family needs and serve these Banana Cranberry Pistachio Muffins with Chocolate Glaze for every holiday breakfast!

Yields 12     adjust servings

Preparation 10m Cook Time 22m Total Time



    • 1 1/2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon chai spice mix (or ground cinnamon)
    • Pinch kosher salt
    • 3 ripe bananas, mashed
    • 1 egg, beaten
    • 1/3 cup unsalted butter, melted and cooled
    • 1/3 cup brown sugar, packed
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • 3/4 cup fresh or frozen cranberries
    • 3/4 cup pistachios, chopped

    Chocolate Glaze

    • 2 tablespoons unsalted butter
    • 2 ounces dark chocolate, chopped
    • 3/4 cup powdered sugar, sifted
    • 2 tablespoons boiling water
    • 1/4 teaspoon vanilla extract



    1. Preheat oven to 350°F. Line a standard 12-muffin pan with cupcake liners, or spray the cups with non-stick cooking spray. Set aside.
    2. Mix flour, sugar, baking powder, baking soda, chai spice mix, and salt in large bowl. In a separate bowl, mix mashed bananas, egg, melted butter, brown sugar, milk, and vanilla.
    3. Stir the banana mixture into dry ingredients just until blended (do not overmix). Gently fold in the cranberries and pistachios.
    4. Divide batter evenly into each muffin tin, filling each about 3/4 to almost full. Bake muffins until tops are golden brown and a toothpick inserted into the center comes out clean, about 20-22 minutes. Transfer muffins to rack and cool.

    Chocolate Glaze:

    1. Combine the butter and chocolate in a saucepan over low heat. Stir until melted.
    2. Whisk the powdered sugar into the butter-chocolate mixture. Continue whisking and gradually add boiling water until the mixture reaches your desired consistency. Add more powdered sugar if it comes out too thin, more water if too thick. Whisk in the vanilla last and remove from heat. Allow to cool slightly.
    3. Drizzle or pipe over the cooled muffins. Return it to the heat if it thickens. 


    Recipe Notes


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