Want a good muffin to go with your pot of tea?
I love baking and I don’t care what it is. There’s nothing better than a hot loaf of Italian or French bread right out of the oven slathered with some room temperature butter. That makes me want to get out my yeast and start some bread. Sweet breads and muffins are another one of my favorite things to bake.
Several years ago I made this Lemon Scented Pull Apart Bread. In fact it was back in 2011 when my daughter was home her wedding shower and her future mother-in-law and my sister were here; and everyone loved the bread. But, I was on some kind of diet at the time and I didn’t even eat it. This bread is on the top of my list to make again.
We’re having another cold spell here in Texas this week. Just a few days ago I was complaining it was hot again when it got up to 80’s. But like always, wait around a few days and the weather will change. So, when it drops back down in the 60’s (my kind of weather) I’m thinking about what I can bake. Don’t you just love the aroma of something baking in the oven whether it is a sweet or savory item.
This little muffin is perfect for your pot of tea in the morning. It isn’t too sweet; just sweet enough and it makes a lot of mini muffins; around 50 I think. So, you can either cut this recipe in half or make larger muffins and put some in the freezer for a rainy day or for some morning when there is a chill in the air and you are wanting a pot of your favorite tee and something sweet to go with it. I’m always saying “a pot of tea” because I don’t drink coffee; these would be delicious with either.
BLAST FROM THE PAST: Another one of my favorite muffins is my Chocolate Raspberry Muffin. If you give this a try, please leave note in “comment” section below.
Cream the peanut butter, butter and brown sugar until they are combined.
After adding in the flour and other dry ingredients, add in the chocolate chips and toffee bits.
Don’t these look delicious?
Serve warm with your favorite hot beverage.
Toffee and Peanut Butter Muffins
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 2/3 c. peanut butter
- 2/3 c. butter room temperature
- 2/3 c. brown sugar
- 2 eggs
- 1 c. whole milk
- 1 c. chocolate chips
- 1 c. toffee pieces
- Preheat oven to 375°. Spray the muffin tins with non-stick spray.
- Sift together the flour, salt, and baking powder
- Using a mixer mix the peanut butter, butter and brown sugar until they are combined and smooth. Add in the eggs, one at a time and the milk. Continue to mix until everything is incorporated.
- Slowly mix in dry ingredients until just combined. Fold in the toffee pieces and chocolate chips with a spoon.
- Spoon mix into muffin tins. Bake for 15-20 minutes or until a toothpick can come out clean.