Sticky toffee muffins
Indulge in our irresistible Sticky Toffee Muffins made with succulent dates, rich butter, and a hint of vanilla. Perfectly moist and sweet, these delightful treats are topped with a luscious blend of brown sugar and maple syrup for that classic sticky toffee flavor. Ideal for any dessert table or a sweet afternoon snack!
- 02 Jun 2024
- Cook time 20 min
- Prep time 30 min
- 10 Servings
- 9 Ingredients
Sticky toffee muffins are a delicious and indulgent treat that pair the rich flavors of dates and brown sugar with the light, fluffy texture of a muffin. Perfect for dessert or a special breakfast, these muffins are sure to impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with butter.
Chop the dates into small pieces. Place them in a bowl and add 1 cup of boiling water. Sprinkle in the baking soda and let the dates soak for about 10 minutes. This will soften the dates, making them easier to blend into the mixture.
In a large mixing bowl, cream together the 2/3 cup of butter and 3/4 cup of sugar until light and fluffy. You can use a hand mixer or stand mixer on medium speed for about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the self-raising flour to the butter mixture. Mix until just combined, being careful not to overmix the batter.
Fold the soaked dates (including the soaking liquid) into the batter. Ensure the dates are evenly distributed throughout the mixture.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and slightly springy to the touch.
While the muffins are baking, make the topping. In a small saucepan, combine the 1/2 cup brown sugar, 2 tablespoons of maple syrup, and remaining butter (about 1 tablespoon). Heat over medium heat, stirring continuously until the mixture comes to a boil. Allow it to boil for about 1-2 minutes, then remove from heat. This will form a sticky toffee sauce.
Once the muffins are done baking, remove them from the oven and let them cool in the pan for a few minutes. Drizzle the sticky toffee sauce over the tops of the warm muffins.
Allow the muffins to cool completely on a wire rack. The sticky toffee sauce will set as the muffins cool. Enjoy these deliciously moist and sweet sticky toffee muffins with a hot cup of tea or coffee!
Tips:
- Ensure the dates are soft and finely chopped to help them blend well into the batter.
- Sift the self-raising flour to keep the muffins light and fluffy.
- Use room temperature butter to ensure it creams well with the sugars.
- Beat the eggs lightly before incorporating them into the mixture to ensure even distribution.
- Do not overmix the batter after adding the flour to avoid tough muffins.
- You can substitute the maple syrup with honey if desired, but it will change the flavor profile slightly.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade sticky toffee muffins! With their deep, caramel-like flavor and moist texture, they are sure to become a favorite. Don't forget to serve them warm and perhaps with a dollop of cream or a drizzle of extra maple syrup for an added touch of indulgence.
| Nutrition Facts | |
|---|---|
| Serving Size | 81 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 3.55g | 2% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.65g | 4% |
| Sugar 36g | 36% |
| Fat | |
| Fat 13g | 16% |
| Saturated 7g | 24% |
| Cholesterol 72mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 40mg | 7% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.44mg | 3% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 0.06mg | 0% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 1.51ug | 1% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.60mg | 5% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 150mg | 5% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 160mg | 10% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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