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Servings: 10 muffiins
- 1-1/2 cups all-purpose flour
- 1/3 cup brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg beaten
- 1/2 cup milk
- 1/2 cup sour cream
- 3 tablespoons butter melted
- 1 teaspoon vanilla
- 3 1.4- ounce chocolate-covered English toffee bars finely chopped
Preheat oven to 400°F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.
In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.
Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.
Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Makes 10 muffins.
Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months.
Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300°F oven about 15 minutes or until heated through.
Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times. Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Crunchy Toffee Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.