Toffee Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These adorable little Toffee Mini Bundts are my go to when I need something impressive but don't want to spend all day in the kitchen. With just 45 minutes from start to finish, they're perfect for weeknight baking or bringing to a potluck. The toffee bits add bursts of caramel sweetness throughout, while the brown sugar brings a subtle depth and contains molasses which has trace minerals like potassium. What I love most is how simple they are to throw together, and the mini size means they bake quickly and look fancy without any fussing. Your friends will think you spent hours on these, but really it's just wholesome fun.
Ella x
Ingredients
- 250all-purpose flour
- 150 nullunsalted butter
- 200granulated sugar
- 100brown sugar
- 2 nulllarge eggs
- 120toffee bits
- 5baking powder
- 5salt
- 1vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 2 minutes.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually mix in the flour mixture, then stir in the toffee bits.
- 6
Divide the batter evenly among the muffin cups, about 2 tablespoons per cup.
- 7
In a small saucepan, combine the brown sugar and 20g of butter. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color, about 5 minutes.
- 8
Pour the toffee mixture over the batter in each muffin cup, then sprinkle with a pinch of sea salt.
- 9
Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- 10
Allow the mini bundts to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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