Cashew Butterscotch Muffins

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READY IN: 52mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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