Crunchy Toffee Muffins

Recipe by Redsie
READY IN: 35mins




  • 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.
  • 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 degree F oven about 15 minutes or until heated through.