Butterfinger Muffins

Name: Butterfinger Muffins
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Ingredients: 2 cups unbleached all-purpose flour ((bleached flour toughens baked goods)); 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. sea salt; 1 cup granulated sugar; 1 tsp. pure vanilla extract; 1/2 cup sour cream; 1/2 cup buttermilk (or soured milk); 1/2 cup salted butter (melted, or almost melted (1 stick)); 2 large eggs; 2 cups chopped Butterfinger Bars (divided use)

April 28, 2024Teresa Ambra

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If you want an unbelievably scrumptious muffin recipe to serve family, friends or company, try these Butterfinger Muffins. They are truly sensational. Chopped Butterfinger Bars are added to muffin batter and then more Butterfingers are pressed on the tops of the muffins before baking. They’re chocolaty with great Peanut Butter taste too!

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I made these Butterfinger Muffins for our Hostess Committee one Sunday morning before church. They were devoured in no time! I mean, how can you stay out of anything with Butterfingers in the recipe? These muffins are perfect for entertaining and they also freeze well. You can bake up a batch and pull them out of the freezer to serve at a later date.

If you enjoy muffins to satisfy those morning sweet tooth cravings with your coffee, Butterfinger Muffins will really hit the spot. Every bite will knock your socks off! They’re also terrific for holiday or company breakfasts or brunches. And of course, if you’re a Butterfinger aficionado, you will want to gobble up all these muffins in one sitting. (I won’t tell!)

Butterfinger Muffins were gobbled up really quickly.

Every bite is so satisfying.

These muffins are great to serve with your morning coffee!

If you enjoy Butterfingers, this is a treat you won’t be able to ignore!

Here’s what I did.

I used these ingredients.

Measure unbleached flour into a large mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.

Stir or whisk ingredients to combine; set aside.

In a medium mixing bowl, melt butter.

Add sour cream, eggs and buttermilk or soured milk.

Add vanilla extract.

Whisk ingredients well to combine.

Add wet ingredients to dry ingredients.

Chop Butterfinger bars.

Add 1 1/2 cups chopped Butterfingers and then stir just until combined.

Stir to combine; do not overmix.

Spoon batter about 3/4 full into greased muffin pan.

Press remaining chopped Butterfingers into the tops of the muffin batter.

Bake at 400 degrees for 18 minutes or until a toothpick inserted in center comes out clean.

Butterfinger Muffins are so scrumptious you’ll be hard-pressed to stay out of them!

Chocolate and Peanut Butter permeate every bite.

Prepare for your family and friends to rave over these luscious muffins!

Butterfinger Muffins are easy enough to make for regular weekend breakfasts!

Here’s the recipe.

BUTTERFINGER MUFFINS

(My own concoction)

Butterfinger Muffins

Teresa Ambra

Butterfinger Muffins are outrageously good! These delectable muffins include Butterfingers in the muffin and on top so they're filled with all that great chocolaty and peanut butter taste. Your family and friends will rave over these fantastic muffins. Perfect for company, holiday or weekend breakfasts or brunch. They freeze well too so you can make them in advance when necessary.

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Prep Time 25

Cook Time 18

Total Time 43

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 325 kcal

Equipment

1 12-tin regular size muffin pan
1 6-tin regular size muffin pan
1 large mixing bowl
1 medium mixing bowl
1 wooden spoon
1 whisk
1 sharp knife to chop Butterfingers
1 cutting board
measuring cups
measuring spoons

Ingredients

2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 cup granulated sugar
1 tsp. pure vanilla extract
1/2 cup sour cream
1/2 cup buttermilk or soured milk
1/2 cup salted butter melted, or almost melted (1 stick)
2 large eggs
2 cups chopped Butterfinger Bars divided use

Instructions

Preheat oven to 400°.
Grease 14 or 15 regular-sized muffin tins and set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, salt, and granulated sugar.
Set aside.
In a medium-sized mixing bowl, melt butter.
Blend butter, eggs, sour cream, buttermilk or sour milk and vanilla with a whisk until smooth.
Add liquid mixture to dry mixture along with 1 ½ cups chopped Butterfingers.
Stir just until moistened.
Do not overmix!
Fill each prepared muffin tin about ¾ full.
Sprinkle remaining ½ cup chopped Butterfingers evenly over top of each muffin.
Gently press Butterfingers into the tops of the muffin batter so the crumbs adhere to batter.
Bake at 400° for about 18 minutes, or until toothpick inserted in center comes out clean.
Allow muffins to cool.

Notes

NOTE: Eight fun-sized Butterfinger Bars = one cup chopped Butterfinger Bars.

NOTE: To make soured milk: Fill a measuring cup with milk. Add about 1 teaspoon vinegar or lemon juice. Allow mixture to sit out on counter about 5 minutes before using in recipe.

Nutrition

Calories: 325kcalCarbohydrates: 47gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 285mgPotassium: 108mgFiber: 1gSugar: 26gVitamin A: 307IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg

Keyword breakfast, brunch, Butterfingers, chocolate, muffins, peanut butter

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