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
Continue After Advertisement
Ingredients
-
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
Directions
-
Preheat oven to 400 degrees. Line a mini-muffin pan with paper liners, or use a nonstick mini-muffin pan.
-
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.
-
Dump the dry ingredients into the bowl of wet ingredients, and whisk with a fork until just combined. Add in chocolate and toffee chips.
-
Using a tablespoon measuring spoon, portion out 1 tablespoon of muffin batter into each muffin cup. Top batter with chopped crystallized ginger, if desired.
-
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.