Tuesday, October 2, 2018

Caramel Kisses-Filled Banana Chocolate Chip Muffins

I used the recipe for a good, basic banana streusel muffin at In Katrina's Kitchen and added a bunch of goodies. For the first few, I added toffee bits to the batter, but they didn't stay as crunchy as I wanted, so I just topped the rest of them with the toffee instead. 

I had some streusel topping left over, so next time I'll be more generous with that. If you don't like the caramel filled Kisses, you can use whatever kind you like. I always love a surprise inside my treats. And I like these better warm, so I microwave them before eating when they aren't fresh out of the oven. 

Caramel Kisses-Filled Banana Chocolate Chip Muffins

2 c. flour
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
4 ripe bananas
1/2 c. butter, softened
3/4 c. brown sugar
2 eggs, beaten
1 t. vanilla extract
1/2 c. mini chocolate chips
15 Caramel Kisses candy

5 T. butter, melted
2/3 c. flour
2/3 c. powdered sugar
1/4 t. cinnamon
Pinch of salt

1/2 c. mini chocolate chips
1/2 c. toffee bits

Preheat oven to 350⁰ F and lightly grease 15 muffin cups with cooking spray or put cupcake liners in each.

In a small bowl combine flour, baking soda, salt and cinnamon. Set aside.

Whip up bananas using a paddle attachment for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.

Cream together the butter and brown sugar in the bowl of the mixer. Add eggs one at a time and then incorporate the whipped bananas until well blended. Mix in vanilla extract. Gradually add the dry ingredients. Spoon batter into prepared cups.

Melt butter in medium microwave-safe bowl. Add the dry ingredients on top. Incorporate the dry ingredients with your fingers until the mixture is moist and crumbly. Drop the crumb topping onto the muffins.

Top each muffin with the mini chocolate chips and toffee bits, distributing them evenly. Bake for about 15 minutes.

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