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Commercial RecipeEnglish Toffee Banana Muffins


0 minutes
5-1/2 dozen muffins

Fluffy, moist banana muffins are really delicious, but you can take your brunch treats one step further by adding HEATH English Toffee Bits with Chocolate to the mix. The result? English Toffee Banana Muffins, magnificent, easy to bake and even easier to love.

Ingredients & Directions


  • 2 lbs. 8 oz.
    all-purpose flour
  • 1 lb.
    light brown sugar
  • 4 Tbsp.
    baking powder
  • 1 lb.
    mashed ripe bananas
  • 16 fl. oz.
  • 10-2⁄3 fl. oz.
    vegetable oil
  • 7 oz. (4 large)
  • 1 lb. 12 oz.
    HEATH English Toffee Bits with Chocolate, divided (Item# 60575)



Heat convection oven to 300°F (standard oven: 350°F). Generously spray crown muffin pans with vegetable cooking spray or line muffin pans (2-1/2 inches in diameter) with paper baking cups.


Blend together flour, brown sugar and baking powder in large bowl. Set aside. Using wire whisk, stir together bananas, milk, oil, and eggs in large bowl, blending well. Add to dry ingredients, stirring just until dry ingredients are moistened. Stir in 1 lb. 4 oz. HEATH English Toffee Bits with Chocolate. Using #24 scoop, deposit batter into prepared muffin pans. Evenly divide and sprinkle remaining HEATH English Toffee Bits with Chocolate on top of each muffin.


Bake 18 to 20 minutes* or until wooden pick inserted in center of muffin comes out clean. Cool 5 minutes. Remove from pans to wire rack. Best served within several hours of baking.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 10 minutes of baking.