Toffee Crunch Muffins
Submitted by cheer4april34
Bite-sized sour cream muffins loaded with chopped chocolate-covered toffee bars, baked golden with more candy crumbled on top. Makes 36 mini muffins in 40 minutes.
YIELD
36 mini muffinsPREP
20 minCOOK
20 minREADY
40 minThese tiny muffins punch way above their weight.
A tender sour cream batter made with brown sugar and vanilla gets loaded with chopped chocolate-covered toffee candy bars. Two-thirds of the candy goes into the batter, and the rest gets scattered on top where it melts and caramelizes in the oven.
At 36 mini muffins per batch, they’re built for sharing. Brunch spreads, bake sales, after-school snacks, holiday cookie trays: these fit right in everywhere.
They come together fast, bake in under 20 minutes, and disappear even faster.
Kitchen Tips
- Stir the wet into the dry just until moistened. Overmixing turns muffins tough and dense instead of tender and fluffy.
- Fill the mini cups almost full. These little guys need to dome up proud for the best texture.
- Chop the toffee bars into small, uneven pieces. The variety in size gives you some melty pockets and some that stay crunchy.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Grease or paper-line 36 (1¾ inch) mini-muffin cups.
Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
Combine milk sour cream, butter, egg and vanilla in small bowl until blended; stir into flour mixture just until moistened.
Fold in ⅔ of candy.
Spoon into prepared muffin cups, filling almost full.
Sprinkle remaining candy evenly over tops of muffins.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
Remove from pans. Cool on wire racks.
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