Chocolate Chip Toffee Muffins with Caramel Topping

Crisco® Original No-Stick Cooking Spray

2 (7.4 oz.) pkg. Martha White® Chocolate Chip Muffin Mix
1 cup milk
1/2 cup milk chocolate toffee bits
1/3 cup chopped pecans

1/4 cup Smucker’s® Hot Caramel Topping
2 tablespoons chopped pecans

1. Heat oven to 425° F. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.

2. Stir together muffin mix and milk in medium bowl just until moistened. Fold in toffee bits and 1/3 cup pecans. Fill muffin cups 3/4 full.

3. Bake 14 to 17 minutes or until golden brown. Cool 2 to 3 minutes in pan. Remove from pan. Combine caramel topping and 2 tablespoons pecans in small microwave safe bowl. Microwave on high10 seconds or until warm. Drizzle over muffins.

Makes 12 muffins

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