May 8, 2012
These muffins are seriously yummy. I ate about 8 of them, and could’ve just kept going and going and going; I`m sorry I didn’t double the recipe and put a dozen in the freezer for a rainy day!
And what’s not to love? These muffins are packed with banana flavor, better than any banana bread or muffin that I’ve ever had in that regard. There is no doubt that you’re eating banana with these babies! What else do I love? The big chunks of dark, dark chocolate, balancing out the sweetness of the banana and the bits of toffee I had tossed in the batter. They are moist, not too heavy and great for breakfast, snack or dessert (I ate about 8 of them, at all points during the day, so I’m pretty sure about that!)
Banana Chocolate Chunk Toffee Muffins
adapted from Food Network
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 1/4 cups mashed bananas (about 2-3 bananas) (I never mash mine to a smooth mash – I like a few banana chunks in my muffins)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
5 ounces coarsely chopped dark chocolate
5 ounces toffee bits, Skor bits, any bits!
1. Preheat the oven to 350 degrees F. Line 12-cup muffin tin with paper liners.
2. In a large bowl, mix the flour, sugar, baking powder, cinnamon, nutmeg and salt.
3. In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
4. Stir the banana mixture into the dry ingredients just until blended (IMPORTANT! Do not over-mix as it could result in a tough muffin). Stir in the chopped chocolate and toffee bits.
5. Divide the batter among the prepared muffin cups, filling each about 3/4 full.
6. Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
7. Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.