Toffee crunch muffins
About the bake
The combination of sugar and toffee pieces make these packed with flavour and texture.
Method
Step 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.
Step 2
Combine the eggs, sugar, milk, melted butter and vanilla until well blended.
Step 3
Make a well in the centre of the dry ingredients and pour in the egg mixture all at once.
Step 4
Quickly stir together with a large metal spoon until just combined. Spoon the mixture into muffin cases to half fill them.
Step 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.
Step 6
Bake in the oven for 20-30 minutes until well risen.
Step 7
Place the muffins on a wire rack and leave to cool.
Ingredients
- 150gAllinson's Plain White FlourÂ
- 1 tbspBaking powderÂ
- 0.5 tspSaltÂ
- 2Egg(s) (free range)Â
- 220mlMilk (whole)Â
- 110gButter (unsalted) (melted, cooled slightly)Â
- 1 tspNielsen-Massey Vanilla ExtractÂ
- 110gToffee piecesÂ
- 75gBillington's Unrefined Light Muscovado SugarÂ
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