Crunchy Toffee Muffins
Posted On December 30, 2021
Servings: 10 muffiins
Ingredients
- 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
Instructions
- 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.
Make-Ahead Tip:
- 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.
Notes
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.
Nutrition Facts
Crunchy Toffee Muffins
Serving Size
1 each
Amount per Serving
Calories
186
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
38
mg
13
%
Sodium
311
mg
14
%
Potassium
57
mg
2
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
223
mcg
25
%
Vitamin C
1
mg
1
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
About The Author
Beckie
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