Sticky Toffee Pudding Muffins
Delightful muffins that capture the rich flavors of the classic British dessert, wrapped in a convenient pastry form, perfect for any occasion.
Ingredients
For the muffins
- 200 grams 200 grams (about 1 ¼ cups) pitted dates, chopped Bursting with natural sweetness
- 200 milliliters 200 milliliters (about 7 fluid ounces) boiling water To soften the dates
- 1 teaspoon 1 teaspoon baking soda For perfect rise
- 85 grams 85 grams (about 6 tablespoons) unsalted butter, softened Creates a rich texture
- 100 grams 100 grams (about ½ cup packed) light brown sugar Adding a deep molasses flavor
- 2 large 2 large eggs Bringing moisture and structure
- 1 teaspoon 1 teaspoon vanilla extract For a warm aromatic essence
- 180 grams 180 grams (about 1 ½ cups) all-purpose flour The backbone of the muffin
- 1.5 teaspoons 1 ½ teaspoons baking powder To ensure fluffiness
- 0.25 teaspoon ¼ teaspoon salt Balancing the sweetness
For the toffee sauce
- 100 grams 100 grams (about 7 tablespoons) unsalted butter, melted Creates a rich base
- 120 grams 120 grams (about ⅔ cup packed) light brown sugar For a deep toasty flavor
- 120 milliliters 120 milliliters (about ½ cup) heavy cream Making the sauce creamy and decadent
- 0.5 teaspoon ½ teaspoon vanilla extract Enhancing the flavor profile
- pinch Pinch of salt To elevate the sweetness
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- Place the chopped dates in a bowl. Pour the boiling water over them and stir in the baking soda. Allow this mixture to sit for 10 minutes.
- In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat the eggs into the mixture one at a time, then add the vanilla extract and mix thoroughly.
- Mash the softened dates with their soaking liquid until somewhat smooth. Incorporate this into the wet ingredients and stir until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture, mixing only until combined.
- Divide the batter among the muffin cases, filling each about three-quarters full.
Baking
- Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Toffee Sauce Preparation
- In a saucepan over medium heat, melt the unsalted butter. Add the light brown sugar and heavy cream, stirring continuously until smooth.
- Bring the sauce to a gentle simmer for 3-4 minutes, then remove from heat and stir in the vanilla extract and pinch of salt.
Serving
- Serve the muffins warm, drizzled with the toffee sauce.
Notes
Allow the muffin batter to sit for a few minutes before baking for better texture. Fold in chopped nuts for a nutty crunch. Substitute half of the all-purpose flour with whole wheat flour for added nutrition. Ensure all ingredients are at room temperature for best mixing results.