Butterfinger Candy Bar Muffins
"You can adjust the amount of crushed Butterfinger, based on how much you like that candy bar. Store leftover muffins in an airtight container at room temperature for up to 2-3 days (or in the refrigerator for longer)."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (83.8 g)
- Calories 314.7
- Total Fat - 20.5 g
- Saturated Fat - 12.7 g
- Cholesterol - 70.4 mg
- Sodium - 351.9 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 0.6 g
- Sugars - 13.6 g
- Protein - 3.6 g
- Calcium - 119.8 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
Step 3
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth and well incorporated.
Step 4
Gently fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined; do not overmix. A few lumps in the batter are okay.
Step 5
Fold in the crushed Butterfinger candy bars into the batter until evenly distributed. Save a small amount for topping, if desired.
Step 6
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
Step 7
Sprinkle a small amount of the reserved crushed Butterfinger on top of each muffin for an extra crunch.
Step 8
Place the muffin tin in the preheated oven and bake for approximately 18 to 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 9
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
Tips
No special items needed.
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