Name: Crunchy Toffee Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 1 1/2 cups all-purpose flour; 1/3 cup packed brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 egg, beaten; 1/2 cup milk; 1/2 cup sour cream; 3 tablespoons butter, melted; 1 teaspoon vanilla; 4 1/4 ounces chocolate-covered english toffee bars, finely chopped

1

Recipe by Redsie

2

People talking

Join In Now Join the conversation!

Crunchy Toffee Muffins created by Redsie

From Better Homes and Garden. They are soooo good!! Used low-fat milk and low-fat sour cream and they turned out delicious! Also baked them at 350 for about 25 minutes!

Ready In:: 35mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

1 ¹⁄₂ cups all-purpose flour
¹⁄₃ cup packed brown sugar
1 teaspoon baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
1 egg, beaten
¹⁄₂ cup milk
¹⁄₂ cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla
4 ¹⁄₄ ounces chocolate-covered english toffee bars, finely chopped

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Redsie

Contributor

@Redsie

Contributor

"From Better Homes and Garden. They are soooo good!! Used low-fat milk and low-fat sour cream and they turned out delicious! Also baked them at 350 for about 25 minutes!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Redsie

11/8/2009

Reply
photo by Redsie

11/8/2009

Reply
photo by Julie Bs Hive

1/13/2009

Reply
photo by Julie Bs Hive

1/13/2009

Reply
review by Julie Bs Hive

1/13/2009

The three of us (my little family) gave this a thumbs-up which is a rarity in this house. My GD thought she was getting away with murder having a candy-coated muffin before going to school and since they're not overly sweet, it's what I liked best about this recipe. I made eleven muffins but haven't used paper cups since I converted over to Kitten's recipe#78579, even the melted toffee didn't dare stick to the pans. Made for Photo Tag.

Reply