Cashew Butterscotch Muffins

In ‘750 Best Muffin Recipes’ by Camilla Saulsbury

• Ready In: 52 mins
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups all-purpose flour
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup  packed dark brown sugar
• 1  egg
• 1⁄3 cup unsalted butter, melted
• 2  teaspoons vanilla extract
• 1  cup sour cream
• 1  cup  lightly salted roasted cashews, coarsely chopped
• 1⁄2 cup  English toffee bits

Directions

1. Preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together brown sugar, egg, butter and vanilla until well blended.
4. Whisk in sour cream.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in cashews and toffee bits.
7. Divide batter equally among prepared muffin cups.
8. Bake in oven for 18-22 minutes or until tops are golden and a pick inserted in the center comes out clean.
9. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.