Aha! Another muffin recipe and this is a yummy one. What is better than cinnamon and toffee? okay, I know…chocolate but that’s another story.
- 7 tbsp. room temperature butter
- 2/3 cup sugar
- 1 large egg
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 4 oz. cinnamon chips (new on market here)
- 4 oz. English toffee bits
- 1/2 cup buttermilk
- 1 1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees (this is a lower temperature than most muffins are baked in). Prepare muffin tins with nonstick spray and set aside.
Combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat until pale in colour and smooth in texture.
Sift the flour, baking powder, baking soda and salt. Add to the butter mixture in two additions alternating with the buttermilk and vanilla. Stir until just moistened and fill the muffin tins about 2/3 full. The batter, of course, will be lumpy.
- 2 tbsp. flour
- 1/3 cup dark brown sugar, packed
- pinch of ground cinnamon
- 1 tbsp. softened butter
Cut the butter into the above ingredients until it resembles coarse cornmeal. Place a generous tablespoon on top of each muffin and gently press to adhere.
Bake for about 20 minutes (check for doneness) and let stand for about 5 minutes before unmolding on a wire rack to cool.