We’re still trying to burn through some of the odds and ends left over from the holidays. I had most of a bag of Heath toffee bits taking up space in the door of my fridge, and there were probably a million things I could do with them. But I’m a girl of simple pleasures. Something warm and soft and sweet and easy is all I need to make me happy.
I made muffins. I never know when I’m going to need to sneak a bit of sugar now that we’re “dieting.” I have a lot of skills, but dieting isn’t one of them. I’m completely awful at it. I always end up doing something like making muffins loaded with toffee bits and eating one every couple of hours because they’re so freaking awesome. It never works. I feel guilty for a few seconds, but then I remember how delicious this muffin is that I’m putting into my mouth, and I completely stop caring because muffins are the best.
They’re also super easy to make since there’s no motor required. You will need two bowls, but everything comes together in about five minutes, then 18 minutes in the oven. A couple minutes to allow your muffins to cool down enough to touch them, then it’s straight into your face.
Diets are dumb. Muffins are great. Toffee muffins are the greatest. Do it now!
- 303 grams (2-1/4 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 105 grams (1/2 cup) sugar
- 1/2 cup vegetable oil
- 1 whole egg
- 1 egg yolk
- 1 cup plain yogurt
- 2 cups toffee bits
- Preheat the oven to 375 and lightly spray 12 muffin cups with nonstick spray.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Gently whisk to combine and aerate dry ingredients for about 30 seconds.
- In a separate, smaller bowl, combine sugar, vegetable oil, egg and egg yolk, and plain yogurt. Whisk until everything is smooth.
- Pour wet ingredients into dry ingredients and quickly combine with a rubber spatula. Gently fold the two mixtures together just until moistened. Try not to stir for more than 15 seconds. Add toffee bits and gently fold together.
- Divide the batter evenly between 12 muffin cups. You can add a drizzle of caramel sauce on top of each muffin if you happen to have it in the fridge.
- Bake for 18 to 20 minutes.
- Allow to cool just long enough so that you can touch them without burning yourself. Remove gently to wire racks to cool. Removing them quickly will avoid soggy bottomed muffins.
- These muffins are best eaten warm so either eat them right away, or give them about 15 seconds in the microwave.