Banana Bourbon Muffins with a Toffee Struesel
12 servings
Prep time: 15 minutes (includes chill time)
Cook time: 30-35 minutes
Ingredients
Crumble
4 tablespoons butter, room temperature
1/4 cup flour
1/4 cup confectioners’ sugar
1/2 tsp salt
1 cup chocolate toffee pieces
Muffins
1cup lard, melted
3/4 cup buttermilk, room temperature
3 tablespoons bourbon
2 eggs, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 teaspoons salt
1 teaspoons baking soda
1/2 teaspoon baking powder
2 cups flour
3 large ripe bananas, smashed into small chunks
Directions
Recipe by: Lardlovers Winner, Elaine Barbee
Preheat oven to 325. Line 2 large muffin pans with large cupcake liners.
Crumble
- Cut butter into flour, salt, and powdered sugar until pea size.
- Fold in toffee pieces.
- Put in freezer while you make the muffins.
Muffins
- Mix wet ingredients together in a large bowl till combined.
- In a medium bowl mix together sugars, salt, baking soda, baking powder, and flour.
- Fold dry Ingredients into the wet ingredients with a wooden spoon. Don’t over mix.
- Fold in bananas.
- Fill cupcake liners full leaving enough space for the crumble.
- Top evenly with crumble.
Bake for 30-35 minutes till light brown. Test at 30 minutes with toothpick in center of one of the muffins. If batter is still wet bake for another 5 minutes.
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