Cinnamon Coffee Cake Muffins

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READY IN: 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 425 degrees (you will turn down heat when ready to bake muffins).
  • Line 16 muffin tins with paper liners.
  • To make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
  • To make the muffin batter: blend the softened butter with the sugar.
  • Add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
  • In a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
  • Mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and NO lumps).
  • Stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
  • Using a large icecream scoop, fill a generous amount into each muffin tin.
  • Top with as much topping as you can on top of the muffin batter.
  • Reduce the oven temperature to 400 degrees.
  • Place the muffin tins on the third upper rack of the oven.
  • Bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.
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