(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Brown Sugar Toffee Chip Muffins
These are more like little coffeecakes than muffins. An amazing buttermilk and vanilla batter is home to toffee chips and then anointed with a butter-pecan streusel. Lock these up at night!
1 teaspoon cinnamon
1 cup sweetened shredded coconut
1/2 cup finely ground pecans
1/4 cup unsalted butter
2 tablespoons brown sugar
1 cup unsalted butter - softened
1 3/4 cup sugar
2 teaspoons vanilla
1 1/2 cups buttermilk
3 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup coarsely chopped white chocolate
1/2 cup finely chopped pecans
1/2 cup finely chopped toffee bar chips or butterscotch chips
1-2 teaspoons cinnamon
Preheat oven to 425 F.
Line 16 muffin cups with muffin liners or spray generously with non-stick cooking spray.
For topping, combine all ingredients in a food processor and pulse to chop into a crumbly mixture. Set aside. For batter, blend butter with sugar. Add eggs, vanilla and buttermilk and blend until smooth. Stir in flour, salt, baking soda and baking powder, and mix until batter is smooth. Fold in sweets, nuts, and last, swirl in cinnamon.
Using a large ice cream scoop, deposit very generous amounts of batter in each muffin cup. Load up with as much topping as you can. You may also bake these in clean tuna cans lined with parchment.
Place tin(s) in the upper third of the oven. Immediately, lower the temperature to 375 F.
Bake for 25-30 minutes until muffins are nicely browned and spring back when gently pressed.
16 to 18 large muffins
© This is a Marcy Goldman/BetterBaking.com original recipe
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