Shelly's Recipe

HEATH BAR CHOCOLATE AND TOFFEE COFFEE CAKE MUFFINS

Category: Muffins

Streusel:
In a medium bowl, whisk together 1/2 cup (packed) brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and 1/8 teaspoon salt.

Cut 4 tablespoons (1/2 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers.


When the mixture resembles coarse meal, stir in 3/4 cup Heath or Skor bar bits (or any other crushed chocolate and toffee bar).


Making the cake:
Preheat the oven to 350 degrees F.

In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 tsp salt and 1/2 teaspoon freshly ground nutmeg.


Combine 3/4 cup unsalted butter and 1 1/3 cups sugar in a large bowl, and blend with a mixer until fluffy. Add 3 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Fold in the flour mixture alternately with 1 1/2 cups plain yogurt (I used 2%, but whole milk yogurt would work well, too), beginning and ending with the flour mixture. Do not overmix.

Coat 1 1/2 muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter.

Fill with the rest of the batter and top with the remaining streusel.

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.

Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack.