Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Toffee Coffee Cake Muffins

Yield: about 18 muffins

Enjoy these muffins as a breakfast treat, a lunchbox dessert, or a late-afternoon snack. For a twist, try them with milk chocolate-toffee bits. If you can’t find them at your supermarket, use a finely chopped chocolate-covered toffee candy bar instead.

Ingredients

  • 8 oz. (2 cups) cake flour
  • 3/4 tsp. table salt
  • 1 packed cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 oz. (1/2 cup) unsalted butter, cold and cut into 1/2-inch cubes
  • 1 cup toffee bits (about 5-1/2 oz.); more for topping
  • 1/3 cup raw almonds, toasted and finely chopped (about 1-3/4 oz.)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup buttermilk, at room temperature
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbs. pure vanilla extract
  • 1/4 tsp. pure almond extract
  • Butter, for serving (optional)

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 50
  • Sodium (mg): 180
  • Carbohydrates (g): 38
  • Fiber (g): 1
  • Sugar (g): 27
  • Protein (g): 3

Preparation

  • Position a rack in the center of the oven, and heat the oven to 350°F. Line one 12-cup and one 6-cup muffin tin with cupcake liners. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand-held electric mixer), combine the flour, salt, sugars, and butter. Using your hands, work the butter into the dry ingredients until crumbly. Remove 1/2 cup of the mixture. Place on a sheet of parchment, and mix in the toffee bits and almonds. Set aside.
  • Add the egg, yolk, buttermilk, baking powder, baking soda, and extracts to the bowl. Beat on medium-high speed until the batter is light and smooth, 3 to 5 minutes.
  • Portion 1-1/2 Tbs. of batter in each cupcake liner. Sprinkle on a scant 1-1/2 Tbs. of the toffee-nut mixture, and cover with another 1-1/2 Tbs. of batter, spreading it so that the crumb is completely covered. Top each muffin with a sprinkling of toffee bits.
  • Bake, rotating at the halfway point, until a cake tester inserted in the center of a muffin comes out with a moist crumb or two and the muffins are lightly browned, 18 to 22 minutes. Let the muffins cool slightly before removing them from the pan and placing on a wire rack to cool completely. The muffins will sink slightly as they cool. Serve warm with butter, if you like.
  • Store at room temperature tightly wrapped in plastic wrap for up to 3 days.

Reviews

Rate or Review

Reviews (1 review)

  • downsbem | 10/04/2019

    Easy to make. I was nervous because the batter looked very thin but the result was delicious. I highly recommend eating them warm. For the toffee pieces I used toffee and milk chocolate - not sure of the brand because I threw the bag away but it was on the shelf in the grocery store.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options