Saturday, December 5, 2009
It seems I'm on a muffin kick these days! They're so easy to mix together and bake without much clean-up, it's a great answer to my everyday question of "What shall I make today?"
Recipesource.com. It's a brown sugar muffin with crushed, chocolate-covered toffee bars mixed into the batter and sprinkled over the top prior to baking. Doesn't that sound amazing?! My kitchen was emitting heavenly aromas as these little things baked their way into my heart. They are at once tender with a bit of crunch, sweet but not too sweet, and have become one of my favorite muffins. The only slight change I made was to make them in a traditional-sized muffin pan, rendering only 9 muffins (though I may have slightly overfilled the cups). Minis or conventional-sized muffins, you'll definitely be happy with these little gems!
Toffee Crunch Muffins
Makes 36 mini-muffins, or 9 - 12 regular-sized muffins
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
3 tablespoons butter, melted
1 egg, beaten
2 teaspoons vanilla extract
3 (1.4 ounces each) chocolate-covered toffee bars (such as Skor or Heath bars), divided
Preheat oven to 400 F. Line muffin tin cups with muffin/ cupcake papers.
Mix flour, brown sugar, baking powder, baking soda, and salt in large bowl. In a smaller bowl, mix milk, sour cream, melted butter, egg, and vanilla extract. Stir liquid ingredients into dry mixture, just until moistened. Fold in 2 of the crushed toffee bars. Spoon batter into muffin liners. (I find an ice cream scoop works wonderfully for this procedure.) Sprinkle remaining crushed candy bar over each unbaked muffin.