Banana & Butterscoth Muffin Tops

I have a twin brother and we are opposite in almost every way.

He’s tall, I’m short. He’s pale, I’m tanned. He doesn’t like whip cream, I could eat it for dinner. He rebelled growing up, I was perfect. He can say no to dessert, I can’t. He has no cavities, I…

Among our many differences (some possibly exaggerated) one is that he can quote TV shows and movie lines whereas I can hardly remember what movie I watched last week. Although I’m no Seinfeld addict and nor do I find it necessary to make reference to different episodes in all of life’s situations, I do remember the Seinfeld episode where Elaine had a million dollar idea and suggests just selling the tops of muffins. Brilliant! Her advice for Lippman, her former boss, whose muffin business didn’t seem to be working was to “Pop the top, toss the stump;” so eloquent. If you’ve seen that episode you’ll know the rest of the hilarity that ensues.

I have always preferred the tops of muffins and have been known to leave the “stump” for my dear husband, much to his dismay. This past weekend I finally purchased a muffin top pan and could hardly wait to use it. After baking with it I’ve concluded that everyone must own one!

As you’ve probably noticed, these are not your average muffins. The thought occurred to me that these butterscotch, banana, streusel topped muffins would taste even better if I warmed it up and added vanilla ice-cream, caramel sauce, sliced bananas and pecans.

Consider this fair warning… these are sinfully delicious and as cellulite inducing as they sound. I may have purchased some Spanks. Also, I shamefully write this as this is the second batch I’ve made this week. My better half and I polished the first batch off in record time. Naturally, I had to bake them again for the sole purpose of taking pictures and blogging.

Buy a muffin top pan, bake these and add all the toppings!


Banana & Butterscotch Muffin Tops
Adapted from: Diana's Desserts

Ingredients

Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup unsalted butter, melted

Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
3-4 medium very, very ripe bananas
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup coarsely chopped pecans
1/2 butterscotch chips

Directions

Position an oven rack on the middle shelf of oven. Preheat oven to 375°F. Grease muffin top cups.

In a small bowl, mix together the topping ingredients until crumbly. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, combine the bananas, brown sugar, oil, eggs, and vanilla. Beat with an electric mixer (stand mixer fitted with the paddle attachment or hand held mixer) on medium speed until well blended with only small bits of banana visible. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. If using nuts, add them when the flour is almost blended and stir to incorporate.

Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be almost full. Gently tap the pan on the counter top to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of 1 muffin top comes out clean, about 10 minutes (I took mine out at 9). Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature.