Heath Bar Chocolate & Toffee Coffee Cake Muffins Recipe
Indulge in these decadent and flavorful Crumbly Toffee Muffins that are a delightful blend of crunchy streusel topping and a moist, tender cake. The warm aroma of cinnamon and nutmeg will fill your kitchen as you bake these muffins, making them a perfect treat for any time of day.
— Constant Cookbook
Ingredients
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/8 tsp salt
- 1/4 cup (1/2 stick) unsalted butter, chilled
- 3/4 cup Heath or Skor bar bits (or any other crumbled chocolate and toffee candy bar)
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1/4 tsp freshly ground nutmeg
- 3/4 cup ( 1 1/2 stick) unsalted butter
- 1 1/3 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 1/2 cups plain (2% or whole) yogurt
Instructions
- Streusel:
- 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.
- Cake:
- 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.
Cook Time
18M
Prep Time
PT20M
Yield
Makes 18 muffins
Nutrition
- Calories: 362 kcal
- Carbohydrate Content: 54 g
- Protein Content: 5 g
- Fat Content: 15 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 57 mg
- Sodium Content: 350 mg
- Fiber Content: 1 g
- Sugar Content: 27 g
- Serving Size: 1 serving
Comments
No comments found.