Toffee Jumbo Muffins
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These jumbo muffins are my go to when I want something impressive but don't have hours to spend in the kitchen. With just twenty minutes of prep and thirty five minutes in the oven, you'll have bakery quality treats ready faster than you'd think. The best part? They're incredibly budget friendly since you probably have most of these ingredients on hand already. I love using eggs as the binding agent here because they're packed with choline, which supports brain health. The melted butter keeps things moist and tender while those toffee bits create pockets of sweet indulgence throughout. These are perfect for breakfast, an afternoon snack, or even dessert, and they stay fresh for days.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 mlunsalted butter, melted
- 2 egglarge eggs
- 1 mlvanilla extract
- 100 gtoffee bits
- 50 gbrown sugar
- 8 gbaking powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to get rid of any lumps.
- 3
In a large bowl, whisk together the melted butter, eggs, and vanilla extract.
Tip: Use a hand mixer or whisk for best results.
- 4
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- 5
Fold in the toffee bits and brown sugar.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Tip: Don't overbake!
- 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9
Serve warm or at room temperature.
Tip: Enjoy!
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