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Sticky Toffee Muffins With Ginger Snap Crumble Recipe

Ingredients

How to make it

  • Preheat oven to 350F. Generously grease a 12 cup muffin tin.
  • In a large saucepan, bring dates, currants and water to a boil on medium high, reduce heat to low and simmer for 5 minutes.
  • Take off heat; add baking soda and stir. Set aside.
  • In a large mixing bowl, cream butter and brown sugar until pale and fluffy, about 3 minutes.
  • Add egg and vanilla; mix until well combined.
  • Set aside.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.
  • Divide the batter between the 12 muffin cups.
  • Bake in centre of oven for 20-25 minutes or until a skewer inserted in centre comes out clean.
  • Let cool 5 minutes.
  • Meanwhile, make the sauce.
  • Bring the sugar, butter and cream to a boil in a large saucepan over medium heat.
  • Simmer for 5 minutes, keeping a close watch, as it can boil over quickly.
  • Remove from heat; reserve.
  • Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.
  • Line a baking tray with parchment.
  • Remove muffins from pan and dip tops into toffee sauce.
  • If the sauce has thickened too much, warm it up slightly.
  • Place on a prepared tray and sprinkle with crushed ginger snap chunks.
  • Serve warm or at room temperature.
  • The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.

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The Cook

chuckieb Ottawa, CA

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