butterfly bakery blog

These little muffins may just be one of the best things you could possibly imagine. They are soft, rich, and perfectly sized for individual portions of sticky toffee pudding! A must bake this time of year…

They are filled with caramelly mejool dates, drenched in treacle toffee sauce, and topped with candied walnuts for the perfect muffin.

Vegan Sticky Toffee Muffins
prep time: 40mins / serves: 10 / cook time: 18mins

Ingredients:

muffin:
• 2/3 cups brown sugar
• 1/4 cup + 2tbsp vegan butter
• 1/4 cup + 2tbsp vegan yogurt
• 2 tsp vanilla
• 1 tbsp treacle
• 1 cup chopped mejool dates + 1/2 cup boiling water
• 1/2 cup vegan milk + 1tbsp lemon juice
• 1 + 1/2 cups self-raising flour
• 1 + 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

toffee sauce:
• 3/4 cups brown sugar
• 1/2 cup vegan butter
• 1 cup vegan double cream
• 1 tbsp treacle
• 1/4 tsp salt

candied walnuts:
• 1/2 cup chopped walnuts
• 2tbsp toffee sauce
• 2 tbsp demerara sugar
• 1/4 tsp salt

Method:

① Prep.
• Chop and pit the dates, then place in a bowl with the boiling water to soak for 10 minutes. Once soaked, mash into a paste (don’t drain).
• To a jug, add the vegan milk and lemon juice, set aside to curdle for 10 minutes.
• Line a muffin pan with 10 cases.
• Pre-heat your oven to 180c / 160c fan oven.

② Make the batter.
• In a large mixing bowl add the sugar and butter. Beat until fluffy.
• Add the vegan yogurt, vanilla and treacle. Mix to combine.
• In a separate bowl mix the flour, baking powder, baking soda and salt.
• To the large bowl, add 1/3 of the flour mixture and 1/3 of the milk mix.
• Mix to briefly combine, then add another 1/3 of the flour and milk mix.
• Mix again, then add the last of both along with the date paste.
• Mix until fully combined.

③ Bake.
• Divide the batter evenly between 10 muffin cases.
• Bake in the oven for 18-20 mins until risen and slightly golden.
• A toothpick should come out clean once they are ready.
• Set aside and let cool.

④ Make the sauce.
• To a saucepan add the brown sugar, butter and half the cream.
• Melt on medium heat whilst whisking occasionally.
• Let the mixture bubble until the sugar fully dissolves and it has turned dark brown – keep mixing to make sure it doesn’t burn!
• Add the treacle and the rest of the cream. Let it bubble for a few minutes.
• Add the salt and whisk. Set aside.

⑤ Make the candied walnuts.
• Add the walnuts to a frying pan and toast until golden brown.
• Add the toffee sauce, demerara sugar and salt. Mix and let them toast.
• Set aside to let cool whilst the sugar coating hardens.

⑥ Assemble.
• Poke holes in each muffin all across the surface. The holes should go to the middle of the sponge.
• Add 1tbsp of the sauce to each muffin and spread it on the top. Let is soak.
• Add another tbsp of sauce to each muffin, and let it soak again.
• Top with candied walnuts and enjoy.
• PS. they are delicious warm with ice cream!