Banana-Toffee Muffin Tops Recipe
Banana-Toffee Muffin Tops Recipe photo by Taste of Home

Banana-Toffee Muffin Tops Recipe

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"Toffee bits and bananas give a delightful flavor to these moist breakfast treats," says Betty kleberger of Florissant, Missouri. "I sometimes sprinkle coarse sugar crystals on top for a special look." Tip: You can use miniature semisweet chocolate chips insread of English toffee bits," she suggests.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18 servings


  • 2-1/2 cups biscuit/baking mix
  • 1/3 cup English toffee bits or almond brickle chips
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • Additional sugar

Nutritional Facts

1 serving (1 each) equals 130 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 240 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, combine the biscuit mix, toffee bits and sugar.
  2. In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined.
  3. Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar.
  4. Bake at 425° for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Originally published as Banana-Toffee Muffin Tops in Quick Cooking May/June 2005, p20

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Reviewed Nov. 3, 2013

"Hardly any flavor. I will not make these again."

Reviewed Dec. 14, 2010

"I made these to use up some almost rotten bananas and they were really good. I didn't have biscuit mix, so just used AP flour with a bit of baking soda/powder instead. My son loved these for breakfast."

Reviewed Apr. 18, 2010

"These are great! Wonderful way to use up ripe bananas."

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