Serves a Crowd

Banana Toffee-Chip Mini Muffins

March 12, 2010
4.5 Stars
Author Notes

You can mix the batter and pop the pan in the oven, letting the muffins bake while you brew coffee or take a quick shower (or read a newspaper!). Standard mini muffin pans also make the batter-measuring process easier: All you need is a rounded measuring tablespoon to scoop up the batter and portion it into the muffin cups. Adding chocolate and toffee chips only sweeten the deal, and if you really need a pick-me-up, dot the tops with crystallized ginger before baking for extra zing. —Furey and the Feast

  • Makes 20 mini muffins
  • 4 ounces flour
  • 2 ounces golden brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1/3 cup milk
  • 1 egg
  • 1 medium ripe banana, mashed
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips
  • 1/4 cup toffee chips
  • Optional: Crystallized ginger
In This Recipe
  1. Preheat oven to 400 degrees. Line a mini-muffin pan with paper liners, or use a nonstick mini-muffin pan.
  2. Add flour, sugar, baking powder and salt into a small bowl. In a larger bowl, add melted butter, milk, egg and mashed banana, and mix thoroughly.
  3. Dump the dry ingredients into the bowl of wet ingredients, and whisk with a fork until just combined. Add in chocolate and toffee chips.
  4. Using a tablespoon measuring spoon, portion out 1 tablespoon of muffin batter into each muffin cup. Top batter with chopped crystallized ginger, if desired.
  5. Bake for 10 to 12 minutes, or until toothpick inserted in center of a muffin comes out clean. Enjoy your morning.

See what other Food52ers are saying.

  • Furey and the Feast
    Furey and the Feast
  • crispylikechicken

2 Reviews

Furey A. April 16, 2013
Heya, thanks for trying the recipe! Hmmm...I haven't had that problem, but I bet if you bake the muffins for a few minutes, then sprinkle the toffee chips on top, that might help? It might weight down the muffins a bit, but at least they'd sit nicely on top!
crispylikechicken April 13, 2013
I made these and LOVE them, but all of my little toffee bits settled in the bottom of the mini-muffin cups and kind of caramelized there. Still delish, but do you have any ideas for making them not sink to the bottom? Thanks for a great recipe!