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Sticky Toffee Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

According to the recipe they are a very precise 401kcals each - ENJOY!!!

According to the recipe they are a very precise 401kcals each - ENJOY!!!

Ingredients

Serves: as desired

Metric Cups

For the Muffins

  • 250 grams dates (pitted)
  • 1 teaspoon bicarbonate of soda
  • 60 grams unsalted butter
  • 225 grams self-raising flour
  • 165 grams golden caster sugar
  • 1 teaspoon vanilla extract
  • 2 medium eggs (lightly beaten)

For the Toffee Sauce

  • 60 grams unsalted butter
  • 75 grams light brown muscovado sugar
  • 1 tablespoon golden syrup
  • 125 millilitres double cream (plus extra for serving)

For the Muffins

  • 9 ounces dates (pitted)
  • 1 teaspoon baking soda
  • 2 ounces unsalted butter
  • 8 ounces self-raising flour
  • 6 ounces superfine sugar
  • 1 teaspoon vanilla extract
  • 2 medium eggs (lightly beaten)

For the Toffee Sauce

  • 2 ounces unsalted butter
  • 3 ounces light brown sugar
  • 1 tablespoon golden syrup or light corn syrup
  • 4⅖ fluid ounce heavy cream (plus extra for serving)

Method

Sticky Toffee Muffins is a community recipe submitted by Sasu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180/fan 160/ gas4 Lightly grease a regular 12 hole muffin tin
  • Put the dates in a saucepan with 250ml water and bring to the boil. Add the bicarb and the butter. Stir to dissolve, then remove from the heat and set aside to cool slightly. Whizz in a processor to form a fairly rough puree.
  • Sift the flour into a large bowl, stir in the caster sugar, then the vanilla, eggs and date puree until just combined.
  • Divide among the muffin tins and bake for 20 mins.
  • Remove and cool on a wire rack.
  • For the sauce:

  • put the butter, muscovado sugar, golden syrup and cream in a pan over a low heat. Stir to combine, then increase the heat and simmer for 10 mins until thickened.
  • Remove from the heat and cool to room temperature.
  • Serve each muffin with a dollop of cream and drizzled with toffee sauce.
  • Preheat oven to 180/fan 160/ gas4 Lightly grease a regular 12 hole muffin tin
  • Put the dates in a saucepan with 250ml water and bring to the boil. Add the bicarb and the butter. Stir to dissolve, then remove from the heat and set aside to cool slightly. Whizz in a processor to form a fairly rough puree.
  • Sift the flour into a large bowl, stir in the caster sugar, then the vanilla, eggs and date puree until just combined.
  • Divide among the muffin tins and bake for 20 mins.
  • Remove and cool on a wire rack.
  • For the sauce:

  • put the butter, muscovado sugar, golden syrup or light corn syrup and cream in a pan over a low heat. Stir to combine, then increase the heat and simmer for 10 mins until thickened.
  • Remove from the heat and cool to room temperature.
  • Serve each muffin with a dollop of cream and drizzled with toffee sauce.
  • Tell us what you think

    What 1 Other has said

    • Absolutley fantastic recipe this one - made it for a muffin club at work and it's one of the most popular recipes I've done so far. People commented that the sweetness of the toffee sauce married the muffin itself perfectly! Well done! Simon

      Posted by daddymarsh on 15th October 2012
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