Skip to main content
45Total Time
15Prep Time
30Bake Time

Toffee crunch muffins

About the bake

The combination of sugar and toffee pieces make these packed with flavour and texture.

45Total Time
15Prep Time
30Bake Time


  1. Step 1:

    Preheat the oven to 200°C (fan 180°C, gas mark 6). Sift the flour, baking powder and salt into a large mixing bowl.

  2. Step 2:

    Combine the eggs, sugar, milk, melted butter and vanilla until well blended.

  3. Step 3:

    Make a well in the centre of the dry ingredients and pour in the egg mixture all at once.

  4. Step 4:

    Quickly stir together with a large metal spoon until just combined. Spoon the mixture into muffin cases to half fill them.

  5. Step 5:

    Sprinkle on the toffee pieces, dividing them equally between the muffins. Top with muffin mixture to almost fill the cases. Sprinkle each muffin with the remaining toffee pieces.


  6. Step 6:

    Bake in the oven for 20-30 minutes  until well risen.

  7. Step 7:

    Place the muffins on a wire rack and leave to cool.


    • 150g Allinson's Plain White Flour
    • 1 tbsp Baking powder
    • 0.5 tsp Salt
    • 2 Egg(s) (free range)
    • 220ml Milk (whole)
    • 110g Butter (unsalted) (melted, cooled slightly)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 110g Toffee pieces
    • 75g Billington's Unrefined Light Muscovado Sugar

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.