Sticky Toffee Muffins

Sticky Toffee Muffins

I am not the biggest fan of toffee, but this was a delightful combination. And I ended up licking the toffee bowl clean.

Sanaa A'esha


  1. 1 egg
  2. 1/4 Cup oil
  3. 1/2 Cup milk
  4. 1 1/2 Cups flour
  5. 1/2 Cup sugar
  6. 2 Teaspoons baking powder
  7. 1/2 Teaspoon salt
  8. 1/2 Teaspoon Vanilla Essence
  9. 1/2 Teaspoon Cinnamon
  10. Pinch Nutmeg
  11. 2 Tablespoons Sugar
  12. 1 Tablespoon Butter
  13. 3 Tablespoons Condensed Milk
  14. Milk


30 mins
  1. Blank step
    Add Photo

    Pre-heat oven to 400 degrees.

  2. Blank step
    Add Photo

    Beat egg until foamy in a small mixing bowl. Beat in oil, vanilla and milk. In a separate bowl, sift together all dry ingredients.

  3. Blank step
    Add Photo

    Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.

  4. Blank step
    Add Photo

    Using an ice-cream scoop, fill the cups. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. Sprinkle a little sugar on top for a little crunch.

  5. Blank step
    Add Photo

    Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.

  6. Blank step
    Add Photo

    For the toffee sauce, Melt butter and sugar over low heat. Wait for the sugar to melt and you ll see the mixture turn colour. Wait for it to turn a beautiful golden brown and add the condensed milk with a dash of milk and whisk till you get a nice sticky mixture.

  7. Blank step
    Add Photo

    Slather on the toffee generously over the warm muffins. And get ready for some lip smacking.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap