Sticky toffee muffins recipe | Good Food

Units:

100g pitted medjool dates
roughly chopped
½ tsp bicarbonate of soda
150g butter
softened
125g light brown soft sugar
2 medium eggs
3 tbsp black treacle
150g self-raising flour

For the toffee icing

50g butter
chopped
50g light brown soft sugar
4 tbsp black treacle
50ml double cream
75g icing sugar
mini fudge
or toffee cubes, to decorate (optional)

Method

step 1
Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with paper cases. Tip the dates and bicarbonate of soda into a heatproof bowl or jug, and pour over 75ml boiling water. Leave to soak for 10 mins.
step 2
Put the butter, sugar, eggs, treacle and flour in a food processor, add the dates and their soaking liquid, and blitz until you have a fairly smooth batter.
step 3
Divide the batter between the cases and bake for 20 mins until risen and a skewer inserted into the centre of one of the muffins comes out clean. Leave to cool completely in the tin.
step 4
Meanwhile, make the icing. Melt the butter, brown sugar, treacle and cream together in a small saucepan over a low heat, then turn up the heat and bubble for a few minutes until thickened. Pour the icing into a heatproof bowl and cool fully before mixing in the icing sugar.
step 5
Spoon the toffee icing over the cooled muffins and scatter over the mini fudge or toffee cubes, if using. Will keep in an airtight container at room temperature for four days.