Toffee Crunch Muffins

Ingredients

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

3 tablespoons butter, melted

1 egg, beaten

3 ounces (1.4 each) chocolate-covered toffee bars (such as Skor or Heath bars), divided

Preheat oven to 400 F. Line muffin tin cups with muffin/ cupcake papers.

Mix flour, brown sugar, baking powder, baking soda, and salt in large bowl. In a smaller bowl, mix milk, sour cream, melted butter, egg, and vanilla extract. Stir liquid ingredients into dry mixture, just until moistened. Fold in 2 of the crushed toffee bars. Spoon batter into muffin liners. (I find an ice cream scoop works wonderfully for this procedure.) Sprinkle remaining crushed candy bar over each unbaked muffin.

Bake for 16 to 18 minutes, or until a skewer comes out clean. Remove from pans and cool on racks.