It’s Sunday morning and I rose quite early while the morning air is still cool enough to bake muffins without heating up the house. How nice you might say, but these muffins are not for my family. Well they are in a way; my extended family. My sister, Dawn is part of a bake sale at her place of work to raise money for the American Heart Association and she asked me to make muffins and meringues for part of her contribution. Today I decided to bake Toffee Muffins. Usually I make Toffee Pecan Muffins; with consideration for so many people who have allergies to nuts, I will leave the pecans out for this batch but include amounts in the recipe.
This is a muffin recipe that can be made in a mixer so it whips up much quicker than those needing hand beating. If you need more than 10 muffins feel free to double the recipe, it works quite well. For today, I doubled the recipe and got 20 muffins but only took pictures of the ingredients for a single batch.
Toffee Pecan Muffins
- ¼ cup butter softened
- 1/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 eggs
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 13/4 cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup half and half cream
- ½ cup toffee bits
- ½ cup chopped pecans (optional)
Preheat oven to 350F. Grease or paper line muffin cups and set aside.
- Combine flour, baking powder and salt in small bowl or large measuring cup and set aside.
- Beat butter and sugars in large bowl with electric mixer at medium speed until light and fluffy.
- Add eggs one at a time and beat slowly till incorporated. Scrape down sides between each egg to make sure everything is evenly distributed and eggs are completely absorbed into the sugar butter mixture.
- Once eggs and sugar butter mixture is well blended. Beat in almond and vanilla extract.
- Gradually add flour mixture into butter mixture at low speed just until blended.
- Add half and half cream just beating slowly until mixture is smooth.
- Fold in toffee bits and pecans with wood spoon or spatula.
- Using an ice cream scoop fill prepared muffin cups. Cups should be about 3/4 full.
- Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean.
- Remove from pans and cool on wire racks.
Makes 8 — 10 muffins, or about 24 mini muffins