Tuesday, November 12, 2013

Banana Toffee Streusel Muffins

I have had a large quantity of bananas in my kitchen lately and I keep forgetting to use them before they get too ripe. I love them when they are right at the in between stage of not too green and not too yellow. I kow that is weird, but I never liked eating really ripe bananas .  However, the benefit of a very ripe banana is that you can peel them and put them in the freezer to thicken smoothies, or just put them in the refrigerator after peeling . They will keep at least a week and make fabulous baked goods. So perhaps I am ignoring them on purpose so I HAVE to bake something yummy?  Hmmmm.........

Well however you end up with overripe bananas, this recipe is a must try.  If you don't have muscovado sugar, just use regular dark brown sugar. But let me just say - you haven't had your taste buds tantalized until you have tried this deeper, darker, molasses laden sugar.  I was prepared not to like it.  The scent of molasses was a bit overpowering when I opened the box and I was afraid it would overpower the muffins. But I could not have been more wrong.  It added a depth of flavor that made me want to savor each bite.  It was one of the best muffins I have ever made (until the next one!)

Cast of characters


adapted from Table for Two


2/3 cup muscovado sugar (I use Billington's)
1/2 cup unsalted butter, softened
4 medium ripe bananas, mashed
2 large eggs
2 tsp. vanilla bean crush or vanilla extract
2 cups white-whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt

Look at those decadent toffee pieces in the topping mixture.  I could eat the whole bag!!


1 cup flour
1/2 cup dark muscovado sugar
1/2 cup unsalted butter, softened
1 cup toffee bits

Preheat the oven to 350.  Spray the muffin tins with non stick cooking spray or line with baking cup; set aside.

In a medium bowl, whisk flour, baking soda, cinnamon and salt.

Using an electric mixer, cream together the butter and muscovado sugar until creamy and fluffy.  Add the bananas, eggs, and vanilla.  Beat well until well blended.

Slowly add in the dry ingredients until just combined.  Do not overmix.  Spoon batter evenly into the prepared muffin tins.

Partially filled muffin tins.

To prepare the streusel, combine all of the topping ingredients except the toffee bits.  Mix well then stir in the toffee bits.  Generously spoon the mixture over the tops of the muffin batter and gently press into the batter.

Batter with the topping in place!

Bake 18-25 minutes or until light golden brown. Let stand for 10 minutes before removing muffins from the pan.  Let cool completely on a wire rack.

Fresh out of the oven.

A closeup of that streusel goodness.  The muffin and topping are equally delicious!

A plate of muffins to share!

And one left for me.......oh.....so........good!!

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