Martha White Chocolate Chip Toffee Muffins Recipe

  • Kids will love these Martha White Chocolate Chip Toffee Muffins with Caramel Topping. They are perfect (hot out of the oven!) for breakfast on Christmas morning as a special holiday for the whole family. Just drizzle them with the caramel topping and serve. They are also fabulous when made ahead for a holiday brunch with friends. Or, top these versatile muffins with ice cream and they’re a scrumptious holiday dessert.

    Chocolate Chip Toffee Muffins

    The perfect breakfast for Christmas morning, these Martha White Chocolate Chip Toffee Muffins are perfect hot out of the oven.

    Prep Time:
    Cook time:
    Servings: 12 muffins


    • No-Stick Cooking Spray: as needed
    • Martha White Chocolate Chip Muffin Mix: 2 packages
    • milk: 1 cup
    • milk chocolate toffee bits: ½ cup
    • chopped pecans: 1/3 cup
    • Smuckers Hot Caramel Flavored Topping: ¼ cup
    • chopped pecans: 2 tablespoons


    Step 1: Heat oven to 425º F. Lightly spray a muffin tin with 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.

    Step 2: Stir together muffin mix and milk in medium bowl just until blended. Fold in toffee bits and 1/3 cup pecans. Fill muffin cups 3/4 full.

    Step 3: Bake 14 to 17 minutes or until golden brown. Cool 2 to 3 minutes in pan.

    Step 4: Once cool, remove from pan. Combine caramel topping and 2 tablespoons pecans in small microwave-safe bowl. Microwave on HIGH 10 seconds or until warm. Drizzle over muffins.

    *This post was sponsored by Martha White.