Toffee Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These toffee muffins are my go to treat when I want something special but don't have much time. They come together in just 45 minutes from start to finish, making them perfect for a quick weekend breakfast or afternoon snack. The combination of toffee bits and walnuts gives you that lovely sweet crunch, while the eggs provide protein to keep you satisfied longer. What I love most is how simple and budget friendly they are to make with ingredients you probably already have in your kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 50brown sugar
- 100 gbutter
- 2 egglarge eggs
- 150 mlmilk
- 100toffee bits
- 5 gbaking powder
- 2 gsalt
- 50chopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the milk.
- 5
Gradually mix in the flour mixture until just combined.
- 6
Stir in the toffee bits and walnuts.
- 7
Divide the batter evenly among the muffin cups.
- 8
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 9
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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