Skip to Content

Banana Toffee Muffins

Happiness is a warm muffin on a Sunday morning.

It’s curling up in a chair with a good book and relaxing while you enjoy it. And, for the home cook, it’s seeing people go back for seconds, eagerly licking their sticky fingers after devouring your freshly baked muffins.

These Banana Toffee Muffins are happiness inducing. The banana flavor is light and dotted with sweet chocolate-y toffee bits. The muffins are moist and light. And they do make people go for seconds.

To make this muffin batter, I used a trusty old hand mixer, but you could totally do it in your stand mixer if you prefer. Either way, it takes less than 10 minutes to mix up and shove into the oven to bake. Gently of course.

Make sure you fill these about 3/4 of the way full. It will give the muffins that lovely domed top when they are all baked up.

Tell me you don’t want one of these babies.

Banana Toffee Muffins

Banana Toffee Muffins

Yield: 16 muffins


  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar, or 1/2 cup Domino Light
  • 2 large eggs
  • 2 ripe bananas
  • 1 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 8- oz package milk chocolate toffee bits, like Heath (1 1/3 cups)


  1. Preheat oven to 350 degrees. Line 16 muffin slots with muffin liners.
  2. In a large mixing bowl, blend together the butter and sugar with a hand mixer (or do it in your stand mixer) until light and fluffy -- about 2 minutes. Add the eggs and blend until well-combined. Add the bananas and blend again.
  3. Add the flour and baking powder to the mixing bowl. Mix on low speed until just combined. Add the toffee bits and blend to combine.
  4. Fill the muffin cups 3/4 of the way full with batter.
  5. Bake for 12-15 minutes, until golden. Serve immediately. Leftovers can be stored in an airtight container for up to 4 days.

A Note and an Announcement

There are two things I wanted to share that just didn’t fit into the flow of this post, so I figured a little aside was perfect for them.

On sponsored posts. Over the last few weeks, I have had an incredible number of sponsored posts to share here on Sarah’s Cucina Bella. I thank you for your support and interest in them.

When selecting which sponsored posts to do, I take a few things into account: is it a good fit for this site (and for me), can I create something of value for my readers through the post and will it allow me the freedom to share bits of myself within the confines of the project. Recipe projects are usually a no-brainer.

But sometimes, it’s fun to branch out with reviews and DIYs too. But I say no to a lot of opportunities too. I am extremely selective about what I say yes too. Also, I try to schedule these posts out over time, but I can’t always control when a client needs them published — that’s why so many have appeared lately. I don’t intend that to be a new norm here though.

Disclosure: Although I mention Domino Light in this post, I was not compensated for creating this or asked to post this recipe. I am posting it because it’s simply too good not to share.


Tuesday 12th of March 2013

Hello, they look lovely up there... Just one query before i make those babies,could we use the tofee we eat normally? Or is there anything spclly for baking purpose or so? Thanx in advance.

Sarah W. Caron

Tuesday 12th of March 2013

You can chop up whatever toffee you love and use it. Hope you love them!

Audrey Miller

Sunday 8th of July 2012

The muffins look yummy! I will try preparing them sometime.

June Summers

Wednesday 4th of July 2012

They look yummy! I'd like to have some of that.

Sarah W. Caron

Saturday 7th of July 2012

I hope you make them. They are so worth it.


Monday 2nd of July 2012

I want one!

Skip to Recipe