Sticky toffee muffins
Sticky toffee muffins combine rich, sweet dates and brown sugar with a light, fluffy texture, making them a delightful treat. Baked to perfection and glazed with a sticky toffee sauce, these muffins are perfect for dessert or a special breakfast.
Cook time 20 min
Prep time 30 min
Ingredients:
1 cup dates1 tsp baking soda
2/3 cup butter
1 cup self-raising flour
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup brown sugar
2 tbsp maple syrup
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.
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!
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.
Sticky toffee muffins FAQ:
Bake the sticky toffee muffins in a preheated oven at 350°F (175°C) for about 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The muffins are done when they are golden brown on top and spring back slightly when touched. A toothpick inserted into the center should come out clean without any wet batter.
Yes, you can use dried dates instead of fresh ones. Just ensure they are soft enough to chop easily, or soak them in hot water for about 10 minutes before using to soften them.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for up to 2 months; just wrap individually before freezing.
A standard muffin pan works best for this recipe. It typically holds 12 muffins, so make sure to fill each muffin cup about 3/4 full with the batter.
Cooking 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.
Nutrition Facts
10 ServingsCalories 320kcal
Protein 3.55g
Carbohydrates 50g
Fiber 1.65g
Sugar 36g
Fat 13g
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