Sticky Toffee Muffins

Since it's the Jubilee, and I love sticky toffee pudding, here is a cracking recipe for sticky toffee muffins - all the flavour of the pudding in a cake for one! They are really easy to make, and you can make them with or without the gooey topping, which is a creamy toffee sauce.

Instead of icing, try making sticky toffee muffins with a gooey centre - it's really easy. Make the topping in advance and chill in the fridge until solid. Half fill the muffin cases with the muffin batter, then nestle a teaspoon of the chilled topping in the mixture before covering it with the remaining muffin batter. Cook as normal and your muffins will have an out of this world gooey centre.

This recipe is dedicated to my gorgeous neighbours and fellow mums Alex and Emma who kindly helped me to test this recipe.

Sticky Toffee Muffins.jpg

Sticky Toffee Muffins: Makes 12

Time:  15 mins + 20 mins cooking time

Cost:  14p per muffin (without topping)

Calories:  240 per muffin (without topping)

  • 250g pitted dates, chopped quite finely
  • 250ml boiling water
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla
  • 75g brown sugar
  • 100g melted butter / 100ml sunflower oil
  • 250g self raising flour
  • 2 eggs, whisked


  • 75ml double cream
  • 75g light brown sugar
  • 40g butter
  • Flaked almonds or chopped walnuts (optional)
  1. Start by making the topping. Place the cream, sugar and butter in a saucepan over a medium heat. Stir until the butter has melted and the sugar dissolved. Let it simmer for a further 3 - 5 minutes stirring occasionally. Be careful it doesn't splash as it is quite hot. Leave to cool completely.
  2. Preheat the oven to 180 C / gas mark 4. Place the dates, boiling water and bicarbonate of soda in a large bowl and leave to stand for about 10 minutes, stirring occasionally. Add the vanilla, sugar and oil, and stir. Fold in the flour until just combined, and finally, stir in the eggs until just combined. Do not overmix.
  3. Line a 12 hole muffin tin with paper cases. Fill the cases with the muffin batter and bake for around 20 minutes until risen and golden. Leave to cool completely on a wire rack, drizzle over the toffee sauce and sprinkle with nuts.

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