It’s officially Bakemas 2019! 🎉
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and friends or if you’re hosting a Christmas party!
Today’s recipe is my take on a batch of Toffee muffins. Although they are available all year round, I only ever buy them at Christmas – if you’ve never heard or tried them before, where have you been?!
So, a toffifee consists of a caramel cup, filled with nougat, caramel and a whole hazelnut then topped with a round of chocolate. They are a very welcome addition to any baked good at Christmas.
My take on a toffifee in a muffin form starts with a chocolate chip muffin, filled with a caramel sauce and then topped with a blob of hazelnut chocolate spread (I used Nutella but feel free to use what you have or can get hold of).
Anyway, let’s get started, shall we?
100g granulated sugar.
120g plain flour.
30g cocoa powder.
2 tsp baking powder.
Pinch of salt
100g milk chocolate chips.
Nutella or hazelnut chocolate spread.
Caramel (homemade or shop bought).
Toffifee to finish/decorate
Before you get started on the recipe, I recommend that you do some prep work. Start by weighing up all of your ingredients, preheating your oven to 180˚c/350˚f, get your muffin/cupcake cases ready and prepare any equipment you may need now. Taking these steps can help you prevent making mistakes
To start on the muffins, start by getting yourself a bowl and placing the butter and granulated sugar into it and beating them over a medium-high speed until they are well combined.
Add in your eggs, one at a time, beating well in-between each addition. As you add the eggs, you’ll notice the consistency change and become more looser but this is normal.
You can then go ahead and give the bowl a good scraping down, this is just to incorporate any bits that may not have been fully worked in previously.
Next, add the plain flour, cocoa powder, baking powder and salt, passing through a sieve first (this is just to remove any lumps that may be in the mix, especially as cocoa powder has a tendency to be lumpy). Along with the dry ingredients, add in the chocolate chips.
Incorporate the dry ingredients and chocolate chips by hand, folding them in using a silicon spatula. Try not to over-mix, so once there isn’t a trace of a single ingredient, stop mixing.
Transfer the muffin batter into piping bags (or you can spoon the mixture into the cases) and get your muffin cases ready. Fill the muffin cases about 2/3 of the way, then place in the oven and bake for 20-25 minutes (a tester should come out clean when fully baked).
Allow them to cool fully before you finish them off.
Once they are fully cooled, get some caramel sauce and Nutella into separate piping bags. To finish the muffins, take something like a cake decorating tool or similar and make a hole in the centre of the muffin, this is for the filling.
Take your muffin with the hole in the centre and fill each muffin generously with the caramel sauce, allow the caramel to overspill a little. Then top that with some nutella or hazelnut chocolate spread, piping a generous swirl on top. Finish the muffins by topping each of them with a whole Toffifee.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below.