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.
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.
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.
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.
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.
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:
English Toffee Banana Muffins
Ingredients
Muffins:
- 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
Instructions
- Preheat oven to 375°. Line muffin pan with liners.
Muffins:
- 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!
Nutrition
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.
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