Banana Toffee Streusel Muffins
A different kind of banana muffins!
Servings: 24 muffins
Equipment
Ingredients
For the muffins
- ½ cup (114 g) unsalted butter softened
- ⅔ cup (147 g) packed dark brown sugar
- 4 medium ripe bananas mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the toffee streusel
- 1 cup (125 g) all purpose flour
- ½ cup (110 g) dark brown sugar
- ½ cup (114 g) unsalted butter softened
- 1 cup (236 g) toffee bits
Instructions
- Preheat oven to 350 °F (177 °C). Line muffin tins with baking cups, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the bananas, eggs, and vanilla extract. Beat well until incorporated.1/2 cup unsalted butter, 2/3 cup packed dark brown sugar, 4 medium ripe bananas, 2 large eggs, 1 teaspoon vanilla extract
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon salt
- Slowly add in the dry ingredients until just combined. Spoon batter evenly into prepared muffin tins.
- In a small bowl, combine all streusel ingredients except the toffee bits. Mix well then stir in toffee bits.1 cup all purpose flour, 1/2 cup dark brown sugar, 1/2 cup unsalted butter, 1 cup toffee bits
- Generously spoon streusel mixture all over the tops of the muffin batter.
- Bake for 18-25 minutes or until light golden brown. Let stand for 5 minutes before removing muffins from pan. Let cool completely on a wire rack.
- Store in an airtight container.
Notes
Source: adapted from Land O Lakes
Nutrition
Serving: 1 muffin | Calories: 244 kcal | Carbohydrates: 33 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.4 g | Cholesterol: 44 mg | Sodium: 93 mg | Potassium: 114 mg | Fiber: 1 g | Sugar: 19 g
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