Buttercrisp Muffins

YOU'LL NEED

• 12 cup muffin tin
• electric mixer
• mixing bowl
• food processor
• rubber spatula
• spoon
• muffin liners
• sealable plastic bag

FOR MUFFIN MIX

• 20 pieces of Fannie May® Buttercrisp
• 1½ cups all-purpose flour
• ½ tsp. baking soda
• ¼ tsp. salt
• ²⁄3 cup sugar
• 2 eggs
• 1 cup sour cream
• 5 tablespoons butter, melted
• 1 tsp. vanilla extract
• ¾ tsp. baking powder

*Allergens - wheat, eggs, dairy, soy, almonds

1. Preheat oven to 350°F.
2. Place 20 pieces of Fannie May® Buttercrisp in a sealable plastic bag and place in freezer.
3. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
4. Place sour cream, vanilla, sugar, & eggs into mixing bowl. Mix until ingredients are well blended.
5. Add the flour mixture to mixing bowl. Gradually add melted butter until incorporated while using your electric mixer to blend ingredients until smooth.
6. Remove the Fannie May® Buttercrisp from the freezer and smash into bits or grind in a food processor.
7. Add half of the Buttercrisp to the batter and then scoop the batter into muffin pan lined with cups.
8. Sprinkle the remainder of the crushed Buttercrisp on top of the muffins.
9. Bake for 15-20 minutes until golden brown.