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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review