Sticky Toffee Muffin Dessert
Ingredients
For the muffins
1 cup dates, pitted and chopped
1 cup water, boiling
3 tbsp butter; cold, unsalted, cubed
1 tsp baking soda
¼ tsp fine sea salt
⅓ cup plus 1 tsp coconut sugar
⅓ cup plus 1 tsp dark brown sugar
2 eggs
¾ cup plus 2 tbsp flour
1 tsp vanilla extract
For the Toffee Sauce
5 tbsp butter
1 cup heavy cream
6 tbsp dark brown sugar
⅛ tsp fine sea salt
HELPFUL TIPS
Add extra toppings such as chopped pecans and make sure to toast them!
Instructions
Place the dates in a bowl and pour 1 cup of boiling water over them. Let them sit for at least 5 minutes to soften. Heat your oven to 350°F.
In a food processor, add the butter, baking soda, a pinch of salt, coconut sugar, dark brown sugar, eggs, flour, and vanilla. Pulse just until everything comes together. Add the softened dates along with ½ cup of their soaking water, then pulse again until the mixture is mostly smooth with little specks of date throughout.
Pour the batter into a muffin tin dish and bake for about 30 minutes, or until the top feels just firm when lightly touched.
Melt 5 tbsp of butter in a small saucepan over medium heat. Slowly whisk in 1 cup of cream, the dark brown sugar, and a pinch of salt. Cook until it’s gently bubbling and smooth, then turn off the heat.
Pour half of the sauce over the muffins and broil for 1–2 minutes, just until the top bubbles and turns sticky—watch it closely so it doesn’t burn.
Pour extra sauce on top and top with toppings such as toasted pecan nuts.
