Friday, November 16, 2012

Sticky Toffee Pudding Muffins

Chewy, buttery, crispy, and sugared to perfection, these muffins are just right with a cup of coffee for breakfast, or dolloped with ice cream for a warm dessert. Scooping the batter into the muffin tins was simple- since I used a medium sized ice cream scooper that got just the right amount of batter into each cup avoiding sticky fingers and dirty countertops. These are meant to be eaten immediately after baking, and therefore you should only stick them in the oven about 25 minutes before you serve them.
1 1/2 cups self-rising flour
2/3 cup packed brown sugar
1/2 cup milk
1 egg
1 tsp. vanilla extract
3 tbsp. butter, melted
1  cup chopped dates 
1/2 cup chopped walnuts
for the topping
1/2 cup brown sugar
2 tbsp. sweet butter, melted
2/3 cup boiling water
Preheat the oven to 375°. Line 8 muffin pans with baking parchment. In a medium bowl, combine the flour and sugar. In a separate medium bowl beat the milk, eggs, vanilla, and butter until smooth and pale, about 2 to 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in dates. Scrape the mixture into the muffin pans, filing each cup about halfway. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Add small spoon of melted butter in each cup, then pour about 1 tablespoon of boiling water over each.

Bake for 25 minutes. Remove from oven and cool for 5 minutes in pan. Invert onto plates, peel off parchment paper, and serve immediately.
Bon Appetit!


  1. This looks absolutely delicious! Can't wait to try out the recipe!

    Sweet Tooth

  2. So inspiring honey,I enjoyed in this post;-)