I called them "wonderful" so they said Wonderful - if you insist

Fudge is a wonderful thing.

I have nothing to back that up with except that it is. Those who disagree well, go right ahead. I think fudge is loved by many and doesn’t need to defend itself against the non-fudge lovers.

Muffins are also wonderful.

Mostly eaten for breakfast where I come from they don’t get the spotlight very often. They are just so easy to make and so versatile that I am surprised we don’t see more of them.

When I had decided I wanted to make muffins, I had also decided I didn’t want a breakfast muffin. You know the fruity or oaty or disguised as healthy muffins. First I thought toffee or caramel or something like that.

The "something like that" turned out to be fudge. Fudge has a lot of cousins in the confectionery world! Such as toffee, Scottish Tablet, caramel, taffy, butterscotch etc... They are all made in a similar manner with similar ingredients and turn out similar when set. However they are not the same!

I choose Thornton’s Vanilla Fudge because it is one of those treats I buy myself whenever I’m in town. Their fudge and their chocolate covered Brazil nuts so good! I happened to have some sitting in my cupboard, kind of random, but not really in this house! So, into the muffins it went! The fudge not the chocolate covered Brazil nuts there weren't any of those left! 

Vanilla Fudge Muffins:

300g self-rising flour

1 tsp baking powder

115g golden caster sugar

100g Thornton’s Vanilla Fudge or other flavor, cut up into little pieces

125ml milk

100ml sour cream

1 medium egg, beaten

1 tsp vanilla extract or paste

60g butter, melted

Pre-heat the oven 200C/gas6. Line a muffin/cupcake pan.

Sift the flour and baking powder into a large bowl before adding the sugar. Then add the chopped up fudge. In a jug or medium bowl lightly beat together the milk, sour cream, egg, and vanilla extract. Then gently stir in the melted butter before pouring into the dry ingredients. Mix until just combined and spoon or using an ice cream scoop fill the lined pan.

Bake for 20 minutes until golden. Leave to cool a while before devouring. Everyone knows muffins are best eaten warm!

I’m glad I settled on fudge for these muffins as they came out wonderfully! They are definitely not breakfast muffins!

notes: I’m sorry I didn't go into how fudge/toffee/caramel etc… are different. If it were something you’d like to find out buy a bunch of all the different confectioneries and have fun comparing and contrasting! Thornton's is a great place to start! I do recommend using good quality fudge like Thornton’s Vanilla Fudge or whatever flavor takes your fancy! Chocolate covered fudge or run raisin would go well in these muffins too! The fudge used for these muffins was provided for me; please see my contact/policy tab above for more information. Recipe was adapted from Baking Magic by Kate Shirazi