Toffee crunch muffins - recipe

Toffee crunch muffins

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  1. 1

    Preheat the oven to 200°C (fan 180°C, gas mark 6). Sift the flour, baking powder and salt into a large mixing bowl.

    For this step you'll need:

    • 150g Plain white flour
    • 1 tbsp Baking powder
    • ½tsp Salt
  2. 2

    Combine the eggs, sugar, milk, melted butter and vanilla until well blended.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • 75g Unrefined light muscovado sugar
    • 220ml Milk (whole)
    • 110g Butter (unsalted) melted, cooled slightly
    • 1tsp Vanilla extract
  3. 3

    Make a well in the centre of the dry ingredients and pour in the egg mixture all at once.

  4. 4

    Quickly stir together with a large metal spoon until just combined. Spoon the mixture into muffin cases to half fill them.

  5. 5

    Sprinkle on the toffee pieces, dividing them equally between the muffins. Top with muffin mixture to almost fill the cases. Sprinkle each muffin with the remaining toffee pieces.

    For this step you'll need:

    • 110g Toffee pieces
  6. 6

    Bake in the oven for 20-30 minutes  until well risen.

  7. 7

    Place the muffins on a wire rack and leave to cool.

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