These tiny however mighty muffins drenched in caramel convey huge sticky toffee pudding vitality to the dinner desk. They’re wealthy and dense, with a small cloud of egg whites offering simply sufficient elevate to forestall them from being stodgy, plus loads of brown butter and walnuts to play off the cool, earthy aromas of buckwheat. Buckwheat (regardless of its identify) is definitely a sturdy and toasty seed that pairs notably effectively with nuts and chocolate. Search for gentle (not darkish) buckwheat flour constructed from hulled seeds. Our favourite is Arrowhead Mills.
Should you’re feeling formal, serve the muffins one to a plate on the finish of a cocktail party. Or go wild: Pile all of the muffins on a platter with scoops of ice cream, drown all of it in sauce, and let everybody go to city. Should you don’t wish to trouble with muffin tins, skip the sauce and bake the batter in an 8″ spherical or sq. pan. Mud it with powdered sugar and minimize into squares as soon as it’s cool.
Make sure that to spray the muffin cups with a fair however gentle spray of nonstick vegetable oil spray. An excessive amount of will trigger the muffins to rise inconsistently.
