Cashew Butterscotch Muffins

Total Time: 52 mins Preparation Time: 30 mins Cook Time: 22 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup packed dark brown sugar
• 1 egg
• 1/3 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1 cup lightly salted roasted cashews, coarsely chopped
• 1/2 cup english toffee bits

Recipe

• 1 preheat oven to 350 degrees; line a 12-cup muffin pan with paper liners.
• 2 in a large bowl, whisk together flour, baking powder, baking soda, and salt.
• 3 in a medium bowl, whisk together brown sugar, egg, butter and vanilla until well blended.
• 4 whisk in sour cream.
• 5 add the egg mixture to the flour mixture and stir until just blended.
• 6 gently fold in cashews and toffee bits.
• 7 divide batter equally among prepared muffin cups.
• 8 bake in oven for 18-22 minutes or until tops are golden and a pick inserted in the center comes out clean.
• 9 let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.