Crunchy Toffee Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup sour cream
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 4 1/4 ounces chocolate-covered english toffee bars, finely chopped

Recipe

• 1 preheat oven to 400°f.
• 2 grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
• 3 in a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
• 4 make a well in the center of flour mixture.
• 5 in another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla.
• 6 add all at once to the flour mixture.
• 7 stir just until moistened (batter should be lumpy).
• 8 gently fold two-thirds of the chopped toffee into batter.
• 9 spoon batter into prepared muffin cups, dividing batter evenly.
• 10 sprinkle tops with remaining chopped toffee.
• 11 bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean.
• 12 cool in muffin cups on a wire rack for 5 minutes.
• 13 remove from muffin cups. serve warm.
• 14 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.