CHOCOLATE TOFFEE MUFFINS

Chocolate Toffee Muffins image

Chocolate-covered toffee candy is the indulgent surprise topping--and inside crunch--for these chocolate muffins.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 1/4 cups milk
1/3 cup vegetable oil
1 egg
2 cups Gold Medal™ all-purpose flour
2/3 cup sugar
1/3 cup unsweetened baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
3 bars (1.4 oz each) chocolate-covered English toffee candy, chopped, or 3/4 cup toffee chips or 1/2 cup almond brickle chips and 1/4 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g