County Kildare, Ireland
Easy Double Chocolate Toffee Muffins!
35 mintues
12 Servings
Introduction
Let me just say it now - I am a chocolate addict! I love chocolate and chocolate cake yum! This has a double portion of chocolate and toffee chunks to the twist. This a treat and satisfies all my sweet cravings. I love all food the same but for dessert, sweet is a win for me! This was really quick to make and dint even need to use my stand mixer. If you want to though, go ahead it will make the mixture fluffier. I did use my food processor to roughly chop the toffee sweets for ease.
I love easy baking as it gives instant results and little to no mess. So, let’s get baking and make some bellies smile. This went quick with all those who had a bite!
Steps
Oil the muffin pan
Set aside and preheat the oven to 190c degrees (fan)
Mix the wet ingredients in a small bowl
Mix the dry ingredients in a medium bowl
Pour the wet into the dry and fold till they are combined
Using an ice-cream scoop to portion equal amounts into the muffin tin
In a bowl mix sliced fruit, oats, sugar, and rapeseed oil.
Cover each muffin base and bake for 18- 20 mins
Use a food Processor or bag and rolling pin to chop the toffee
Blog
I love cakes of all kinds but can be a bit picky when it comes to chocolate cakes. Some use too strong cocoa and don't balance it with a sweetner of some kind. So now that I am baking more but can be a bit picky when it comes to chocolate cakes. I decided to figure out the right balance for me, I have made quite a fair few! I did a poll on my social media accounts to see what people preferred between sweet and savoury - sweet won so in this beautiful month of May I have decided to share sweet recipes. Also had an epic fail in the baking department in the last week – let’s just say am staying away from measuring in cups for now lol. It’s my birthday month by the way 😁
How to make
So onto the recipe, this is a fairly quick and easy recipe, you can make it using 2 bowls (small and large). You can also use a mixer to make the batter fluffier, but it’s not really needed for these muffins. I used my food processor to roughly chop the toffee sweets because they are tough using the stainless-steel knife blades. But you could also put them in a bag and cover with a kitchen towel, using a rolling pin to crack the sweets into smaller rough chunks (use this as a destresser😉).
Oil the muffin pan, you can also use a cupcake pan. Ideally use cupcake/baking paper as it makes it much easier to bring out. As these are muffins, they will ooze over which is perfectly fine. Set aside and preheat the oven to 190c degrees fan.
Mix the wet ingredients in a small bowl:
Eggs
Vanilla extract
Melted butter (unsalted)
Buttermilk
Melt your butter in the microwave for a few seconds and use the melt butter function if you happen to have one! if not keep an eye on it as it doesn’t take long to melt and will splash if left for too long. Let this cool (pop it in the fridge to make this quicker). In your small bowl whisk together the melted butter, buttermilk, eggs, and vanilla extract.
Mix the dry ingredients in a large bowl:
All-Purpose Flour
Brown Sugar
Baking powder
Baking soda
Salt
Cocoa powder
Espresso
Pour the wet into the dry and fold till they are combined. Note for the filling if you decide to use something other than chocolate chips you can add it now. Use an ice-cream scoop to portion equal amounts into the muffin tin.
Top each muffin with roughly a tablespoon of chocolate chips and a scatter the crushed toffee over the top. Place the muffins in the oven and allow to cook for about 20minutes or until a tester stick run clean. Allow to cool for 5-10 mins and tuck in, remember to share! These also store really well in an air-tight container on the counter and in the fridge for a few days. These should freeze well (again not tried freezing as they never make it that far). But I have frozen similar cakes in a paper towel and Ziplock bag and has worked.
Let me know in the comments what you think and please sign up to join my blog community 😊
- All Purpose Flour -254 grams
Brown Sugar 133 grams
Baking powder 2 tsp.
Baking soda 1 /2 tsp.
Sea salt – 1/4 tsp.
Unsweetened cocoa powder, sifted 43 grams
Instant espresso powder 1bps
Unsalted melted butter 85 grams (6 tbps)
Eggs 2 Large
Buttermilk 354 ml
Vanilla extract – 1 tsp.
Chocolate chips 170 grams