Crunchy Toffee Muffins Recipes

CRUNCHY TOFFEE MUFFINS

Steps:

• 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.

CRUNCHY PECAN-TOFFEE COOKIES

Steps:

• Combine flour, baking soda, and salt in a medium bowl; whisk until well combined.
• Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated.
• Move the bowl to the refrigerator and chill for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside.
• Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand.
• Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

CRUNCHY RHUBARB MUFFINS

Steps:

• Combine sugar, oil, egg, buttermilk and vanilla.
• Mix well.
• Combine flour, salt, and soda and add to oil mixture.
• Add rhubarb and nuts.
• Full muffin pan 2/3 full.
• Combine topping and sprinkle on top of batter.
• Bake 30 minutes at 325 degrees.