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Butterfinger Muffins | Can't Stay Out of the Kitchen | these sensational #muffins will knock your socks off! Every bite is filled with #Butterfingers so you'll taste plenty of #chocolate & #PeanutButter. Your family & friends will swoon over this fantastic #breakfast treat. #holiday #HolidayBreakfast #ButterfingerCandyBars #brunch #ButterfingerMuffins

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 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
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.
 
© Can’t Stay Out of the Kitchen

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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