Fine Cooking Magazine - November/December 2020

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)

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.

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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.

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What We're Cooking Now

Name: Toffee Coffee Cake Muffins
Yield: about 18 muffins
Cuisine: American
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)