This batter can also be baked in a foil-lined eight-inch square pan for about thirty-five minutes. Cool in the pan before removing and cutting into squares.
Recipe from the June 2005 issue of Everyday Food magazine.
Preheat oven to 350°F Butter a standard 12-cup (each 2 1/2 inches wide) muffin tin; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined - do not overmix. Fold in chopped toffee.
Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18-22 minutes.
Transfer to wire rack; cool 10 minutes in tin. Turn blondies onto rack; cool completely, top side up.