Sticky Toffee Pudding Muffins (Print)

Tender muffins blend sticky dates and sweet toffee sauce for a comforting British-inspired dessert.

# Ingredients:

→ For the Muffins

01 - 200 grams (about 1 ¼ cups) pitted dates, chopped
02 - 200 milliliters (about 7 fluid ounces) boiling water
03 - 1 teaspoon baking soda
04 - 85 grams (about 6 tablespoons) unsalted butter, softened
05 - 100 grams (about ½ cup packed) light brown sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 180 grams (about 1 ½ cups) all-purpose flour
09 - 1 ½ teaspoons baking powder
10 - ¼ teaspoon salt

→ For the Toffee Sauce

11 - 100 grams (about 7 tablespoons) unsalted butter
12 - 120 grams (about ⅔ cup packed) light brown sugar
13 - 120 milliliters (about ½ cup) heavy cream
14 - ½ teaspoon vanilla extract
15 - Pinch of salt

# Directions:

01 - Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
02 - Place the chopped dates into a bowl. Pour the boiling water over them and stir in the baking soda. Allow this mixture to sit for 10 minutes to enable the dates to soften.
03 - In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy in texture.
04 - Beat the eggs into the creamed butter and sugar mixture one at a time. Subsequently, add the vanilla extract and mix thoroughly.
05 - Mash the softened dates, along with their soaking liquid, using a fork. Incorporate this date mixture into the wet ingredients and stir until well combined.
06 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
07 - Gently fold the dry ingredients into the wet mixture. Continue mixing only until the ingredients are just combined, being careful not to overmix.
08 - Divide the batter evenly among the prepared muffin cases, filling each approximately three-quarters full.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10 - While the muffins are cooling, prepare the toffee sauce. In a saucepan over medium heat, melt the unsalted butter. Add the light brown sugar and heavy cream, stirring continuously until the mixture is smooth. Bring the sauce to a gentle simmer for 3 to 4 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt.
11 - Serve the muffins warm, generously drizzled with the prepared toffee sauce.

# Expert Tips:

01 -
  • Ready in under 45 minutes from start to finish
  • Uses basic pantry ingredients with dates as the star
  • Perfect make-ahead dessert for entertaining
  • Freezes beautifully for future cravings
  • Impressive enough for guests but easy enough for beginners
02 -
  • These muffins actually taste better the day after baking as flavors meld
  • The toffee sauce can be made up to 5 days ahead and reheated
  • Perfect for holiday gatherings or afternoon tea parties
  • Can be served warm or at room temperature
  • Freezes beautifully for up to 3 months
03 -
  • For maximum moisture, don't overmix the batter once you add the flour
  • The perfect toffee sauce should coat the back of a spoon but still pour easily
  • Pierce the warm muffins several times before adding sauce to help it penetrate
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