Toffee Crunch Muffins
Yield
36 mini muffinsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
firmly packed, light |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
sour cream
dairy |
|
| 3 | tablespoons |
butter
or margarine, |
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | bars |
toffee candy bar
chocolate covered, chopped, divided |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
firmly packed, light |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
sour cream
dairy |
|
| 45 | ml |
butter
or margarine, |
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 3 | bars |
toffee candy bar
chocolate covered, chopped, divided |
* |
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.
