Chocolate Toffee Muffins

Chocolate Toffee Muffins

Breakfast Sweet

Chocolate Toffee Muffins are sweetly irresistible. Chop up your favorite toffee candy bars and stir them into a basic muffin batter. They bake up light and fluffy. You’re gonna love these.

Chocolate Toffee Muffins

Did you know that Scotland has American candy stores? Entire retail spaces devoted to the perpetuation of the stereotype that Americans are fat and stupid. I’d be offended if I wasn’t so grateful for a place where I can buy raspberry pop tarts.

Seriously, though, the thing the kids at my school are most curious about when they realize I’m American is fast food. They want to know what Wendy’s is like for some reason. And what my favorite cheeseburger is. Lucky for them, I’m kind of evangelical about cheeseburgers, so I’m only too happy to discuss this.

Chocolate Toffee Muffins

I did actually mention the American candy store for a reason. I knew I wanted to make these Chocolate Toffee Muffins for you, but I needed the crunchy, chocolate-coated Heath or Skor bar experience. Not the big rocks of toffee you get here. The kind that snaps, not the kind that you have to suck on but that inevitably gets stuck in your teeth.

I made a trek into the city centre with my mask, and sure enough, they had a box of Skor bars. That place may reveal some of our nastier habits, but I’m grateful for it. I had to go back a week later for some marshmallow fluff, and I bought myself a bag of peanut butter M&Ms as a treat. It was pretty awesome.

Chocolate Toffee Muffins

What makesChocolate Toffee Muffins so awesome?

The long walk was worth it for these muffins, though. They’re fluffy and studded with chunks of toffee. My husband ate three in a row as soon as I finished taking these photos.

The method for making them is super simple. It’s the same base recipe as my homemade blueberry muffins, but we’re replacing the fresh fruit with candy. I’m into it.

Mix together a few dry ingredients. Mix together a few wet ingredients. Fold them together quickly. Stir in chopped toffee bits. Scoop into your muffin tin. Bake. Try to wait long enough for them to not burn your face off before immediately scoffing at least one more muffin than is actually reasonable. All the details are in the recipe card below.

Chocolate Toffee Muffins

Life is strange and hard and beautiful and truly awesome. Add some Chocolate Toffee Muffins to the mix, and everything is gonna be fine.


Chocolate Toffee Muffins

Chocolate Toffee Muffins
  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


  • 303 grams (21/4 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
  • 4 chocolate toffee bars such as Heath or Skor, chopped


  1. Preheat the oven to 375 F (190 C) and lightly spray 12 muffin cups with nonstick spray.
  2. 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.
  3. In a separate, smaller bowl, combine sugar, vegetable oil, egg and egg yolk, and plain yogurt. Whisk until everything is smooth.
  4. 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.
  5. Divide the batter evenly between 12 muffin cups. 
  6. Bake for 18 to 20 minutes.
  7. 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.
  8. These muffins are best eaten warm so either eat them right away, or give them about 15 seconds in the microwave

Keywords: Toffee, Chocolate, Muffin

Recipe Card powered byTasty Recipes

Recipe adapted from I’m Just Here for More Food by Alton Brown.

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