English Toffee Banana Muffins

English Toffee Banana Muffins have a deliciously chewy crumble over a moist banana muffin. Infused in both the topping and inside the muffin are English toffee bits, which brings a sweet buttery flavor. The combination of toffee with bananas is simply heaven.

A halved muffin showing the moist inside, chewy crumble on top.

I can’t tell you how amazing these smell right out of the oven, so you’ll have to make them and prove me wrong.

These rustic looking treats are really too good NOT to share. Everyone should have one – we’d be a happier world.

So, grab a couple of bowls and tie on that apron. We’re making these scrumptious creations from scratch.

English Toffee Banana Muffins

Making English Toffee Banana Muffins

You’ll need a small, medium, and a large bowl. Sounds like a take from the 3 Bears.

In the large Papa Bear bowl, the dry ingredients get mixed: flour, soda, powder, salt, and a portion of the toffee bits.

That part’s done, you can set it aside.

Rustic banana muffins, scattered toffee bits.


Then, melt the butter so it can cool down while you work on the next part.

In the medium (or Mama) bowl, mash the bananas, then add the sugar and egg. Ok, time to add in the melted butter.

Note: adding super hot melted butter to a mixture with a raw egg can cause the egg to partially cook, thereby changing the texture.

Dump the banana mixture into the large bowl with the flour mixture and stir just until everything is blended together.

Over-working muffin batter is bad, but you also don’t want pockets of dry flour that hasn’t been moistened yet. When I see no more white, I quit stirring.

Divide this batter into a muffin pan with liners.

English Toffee Banana Muffins

Now for the Baby Bear bowl.

Mix the flour, brown sugar, and white sugar together for the crumble topping. Cut in the butter until the mixture is crumbly, then stir in the remaining toffee bits. 

Spoon this mixture over the muffins and bake in a preheated 375° oven for 18 – 22 minutes. Give it the old “clean toothpick” test at about 18 minutes, then retest at 2 minute intervals.

Your kitchen is smelling fantastic right about now.

Let them cool for a couple of minutes, then remove them to a wire rack to finish cooling…and they all lived happily ever after.

Muffin pan of large full muffins with muffin-tops.

How full should they be before I bake them?

Pictured above is my last batch of English Toffee Banana Muffins. They were pretty full before I baked them. I only have 4 left, but not for long.

These were over-filled in my opinion, but everyone has their preferences.

I should have gotten out a second muffin pan and made 15 or 16 muffins instead of 12. Filling them 3/4 full works best for me, but again, it’s all a preference.

I say this only because I don’t like having to gently scrape the muffin-tops off of the pan. Yes, I’m that lazy.

If you like them big and full like these, remember to spray the top of the muffin pan before you pop them into the oven.

I’d rather make them smaller so they pop out with no mess, no fuss. Plus, I would still have 8 muffins right now, instead of only 4. (What was I thinking?!)

Obviously, bananas come in different sizes, and I didn’t measure these. I just mashed up 3 and in they went.

The ideal amount of bananas is between 1 1/4 cups to 1 1/2 cups. Three smaller bananas would be perfect.

More homemade baked muffin recipes:

Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

English Toffee Banana Muffins

A hearty rustic muffin made with bananas and English toffee.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Bananas, brown sugar, English toffee, from scratch, rustic, snack
Servings: 12
Calories: 284kcal
Author: Sweet Ordeal



  • 1 1/2 cups all-purpose flour
  • 1/2 cup English toffee bits, divided
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 bananas, (approx. 1 1/2 cups)
  • 3/4 cup sugar
  • 1 egg, slightly beaten
  • 1/3 cup butter, melted

Crumble topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1 tsp. sugar
  • 2 Tbsp. butter, cold


  • Preheat oven to 375°. Line muffin pan with liners.


  • In a large bowl, mix together the flour, 1/3 cup toffee bits, baking soda, baking powder, and salt. Set aside.
  • In another bowl, smash bananas. Stir in sugar and egg. Melt the butter and allow to cool slightly before stirring into the banana mixture.
  • Pour banana mixture into large bowl with the flour mixture and stir just until blended.
  • Divide batter evenly into the liners.

Crumble topping:

  • In small bowl, mix together flour, brown sugar, and sugar.
  • Cut butter into the mixture until crumbly.
  • Stir in remaining toffee bits.
  • Spoon over muffins.
  • Bake for approx. 18 - 22 minutes, or until a toothpick comes out clean.
  • Let cool in pan for 3 minutes, then remove to a wire rack. Enjoy!


Calories: 284kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 319mg | Potassium: 144mg | Fiber: 1g | Sugar: 27g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

English Toffee Banana Muffins

The buttery crumble topping is the best. Usually, I add a little butter to a muffin, but you don’t have to with these.

They’re delicious just as they are, plenty moist, although I do like to warm them up a bit.

This recipe was inspired by a recipe I found on Allrecipes. I suspected they would be delish with some English toffee tossed in, and I was right.

Rate the recipe below and leave a comment, or follow me on Pinterest and post a picture of your muffins to show off your baking talent.

Happy baking and have a blessed day.

English Toffee Banana MuffinsHalved muffin showing inside texture and crumb topping.Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating