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You'll need:
1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice or cinnamon
1/2 tsp salt
4 Tbsp melted butter
1/2 cup sour cream
3/4 cup brown sugar
2 mashed ripe bananas [to equal 1 cup]
1 large egg
1 tsp vanilla
3/4 cup semi-sweet mini chocolate chips, divided
3/4 cup English toffee bits, divided
Preheat the oven to 350°F and line [2] 24 cup mini muffin tins with liners I was able to yield 42 mini muffins but, this depends on how generous you are when you divide the batter. This recipe will easily make 36 mini muffins. In a medium mixing bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
In a separate bowl, beat together the melted butter, sour cream, brown sugar, mashed bananas, egg and vanilla. Beat with the mixer for 2 minutes until combined.
Add the dry ingredients into the wet ingredients until all of the ingredients are incorporated. This will only take around 2 minutes. Stop and scrape the bowl periodically while mixing so all of the ingredients will combine. Fold in 1/2 cup mini chocolate chips and 1/2 cup toffee chips by hand.
Divide the batter evenly among the muffin cups using a teaspoon or a 1 ounce ice cream scoop. Sprinkle the remaining chocolate chips and toffee bits on top.
Place the pans into the oven and bake for 15-17 minutes until golden and a toothpick inserted into the center comes out clean.
Remove from the muffin tins and cool completely on a wire racks. Yield: 36-42 mini muffins
8 comments:
Absolutely delicious!!! I can actually taste the flavors honey!!
Thank you!
The perfect size for little hands...thanks, Didi! xoxo
Wow...that looks awesome, Melissa!
Thanks Ashley, we love 'em!
Ashley- I love this recipe. I have a couple of substitution questions maybe you can answer for me?? Can I use plain yogurt in place of sour cream?(I normally substitute but wanted to check) also I dont care for bananas so would apple sauce work? I usually use apple sauce in place of veg oil in cakes so thought I would check.
thanks so much for sharing your creations- my kids appreciate it!!! :)
Rebecca~
Hi Rebecca, I've never used yogurt in this particular recipe, but, generally speaking it works quite well as a substitution for sour cream. I think it should work fine. I wish I could tell you first hand about the applesauce, but, I've only made this recipe as presented. I would guess [and I'm guessing] that perhaps you'd need less applesauce maybe 3/4 cup in place of the banana. Let me know how it goes with your changes should you decide to go that route. ~ Melissa
What would be the baking time on these if I used regular sized muffin pans?
I would recommend that you test them with a toothpick at 22-23 minutes. Increase the baking time as needed in 2-3 minute intervals after that, if they're still gooey in the middle. You'll need to look for moist crumbs on a toothpick to indicate they're done.
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