Heath Bar Muffins Recipes

HEATH BAR MUFFINS

Heath Bar Muffins image

These are super with softened butter or flavored spreads; try with the other candy bars at least once!

Provided by JamesDeansGirl

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

2 cups flour
1/2 cup packed light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, at room temperature
1/3 cup butter, melted and cooled
1 large egg, lightly beaten,at room temperature
1 teaspoon vanilla extract
1 1/4 cups heath bar toffee pieces (or shattered Butterfinger or Milky Way bars)

Steps:

Preheat oven to 400*F.
Line 12 standard-size muffin cups with paper wrappers; set aside.
Whisk together the flour, brown sugar, baking powder, and salt.
In another bowl, stir together the milk, melted butter, egg, and vanilla.
Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
Do not overmix.
Gently fold in the Heath Bar bits.
Spoon batter into the prepared muffin cups; bake for 15-20 minutes, or until a toothpick tests out clean.
Cool 5 minutes in tins before removing to wire racks and cool completely.
Store airtight at room temperature.

Nutrition Facts : Calories 176.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 34, Sodium 228.6, Carbohydrate 26.1, Fiber 0.6, Sugar 9, Protein 3.4

HEATH BAR CHOCOLATE & TOFFEE COFFEE CAKE MUFFINS

Heath Bar Chocolate & Toffee Coffee Cake Muffins image

Obtained online. http://www.cookincanuck.com/2010/05/heath-bar-chocolate-toffee-coffee-cake/

Provided by Chrystal Cackler @journeyrock92

Categories Muffins

Number Of Ingredients 19

Ingredients

FOR THE STREUSEL
1/2 cup(s) brown sugar
1/2 cup(s) all-purpose flour
teaspoon(s) ground cinnamon
1/2 teaspoon(s) freshly ground nutmeg
1/8 teaspoon(s) salt
1/4 cup(s) unsalted butter, chilled
3/4 cup(s) heath or skor bar bits (or any other crumbled chocolate and toffee candy bar)
FOR THE CAKE
3 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground nutmeg
3/4 can(s) unsalted butter
1 1/3 cup(s) granulated sugar
3 - eggs
1 teaspoon(s) vanilla extract
1 1/2 cup(s) plain (2% or whole) yogurt

Steps:

In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt. Cut butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, stir in Heath or Skor bar bits.
Preheat the oven to 350 degrees F. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Combine butter and sugar in a large bowl, and blend with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in the flour mixture alternately with yogurt, beginning and ending with the flour mixture. Do not overmix.
Coat 1½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter. Fill with the rest of the batter and top with the remaining streusel. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking. Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack. Serve.

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