Best Chocolate Toffee Muffins Recipes

HEATH BAR CHOCOLATE & TOFFEE COFFEE CAKE MUFFINS

Steps:

• In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt. Cut butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, stir in Heath or Skor bar bits.
• Preheat the oven to 350 degrees F. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Combine butter and sugar in a large bowl, and blend with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in the flour mixture alternately with yogurt, beginning and ending with the flour mixture. Do not overmix.
• Coat 1½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter. Fill with the rest of the batter and top with the remaining streusel. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking. Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack. Serve.

CHOCOLATE CHIP TOFFEE BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Line muffin pans with paper cups (or lightly grease), and set aside. Combine the softened butter, sugar, and brown sugar in a large mixing bowl. Beat on medium speed to cream the butter and sugars until the mixture is light and fluffy. Gradually add the eggs one at a time, beating after each addition until well incorporated. Stir in the mashed banana. Meanwhile, in a separate mixing bowl, whisk together the white whole wheat flour, whole wheat pastry flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the hot water, starting and ending with the dry mixture. Stir just enough to moisten all of the dry ingredients. Add the mini chocolate chips and toffee bits, and fold them into the batter. Spoon the batter into the prepared muffin pans (approximately 1/4 cup of batter for each muffin). Bake the muffins for approximately 20 - 22 minutes. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

CHOCOLATE TOFFEE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
• In large bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except candy just until flour is moistened. Reserve 1/4 cup candy; fold remaining candy into batter. Divide batter evenly among muffin cups. Sprinkle reserved candy over batter.
• Bake regular-size muffins 18 to 20 minutes, mini 10 to 17 minutes or jumbo 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

CHOCOLATE CHIP TOFFEE BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners and spray very lightly with nonstick cooking spray.
• In a large bowl, beat the butter and sugar with an electric mixer until combined and fluffy. Beat in vanilla and eggs until smooth.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until incorporated. Add to the wet ingredients, beating until just combined.
• Stir in the mashed bananas, sour cream, 3/4 cup chocolate chips, and 1/2 cup of the toffee chips until just combined.
• Using a cookie scoop, evenly distribute the batter among the muffin cups. Sprinkle with the reserved chocolate chips and toffee chips.
• Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.