Heath Bar Muffins
Indulge in the decadence of Heath Bar Muffins, where classic chocolate muffin batter meets the irresistible crunch of toffee bits for a treat that's equal parts fluffy and rich. Made with simple pantry staples like all-purpose flour, cocoa powder, and whole milk, these muffins are studded with chopped Heath Bar pieces, creating bursts of caramelized sweetness in every bite. Perfect for an on-the-go breakfast, a midday pick-me-up, or an after-dinner dessert, these muffins come together in just 15 minutes of prep time, making them a quick and easy option for any occasion. With their soft crumb, subtly rich chocolate flavor, and toffee-strewn tops, these muffins are sure to become a household favorite. Bake up a batch and watch as they disappear in no time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Unsweetened cocoa powder
- 1 cups Whole milk
- 0.5 cups Canola oil
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Chopped Heath Bar pieces
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and unsweetened cocoa powder until well combined.
In a medium mixing bowl, whisk the milk, canola oil, eggs, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the chopped Heath Bar pieces, ensuring they are evenly distributed throughout the batter.
Using a spoon or cookie scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy! Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 628.1 g | 228% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 368.0 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 701 mg | 54% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2155 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
