Butterscotch Crumb Muffins Recipes

BUTTERSCOTCH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BUTTERSCOTCH MUFFINS

Steps:

• In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
• Combine water, eggs, oil and vanilla.
• Stir into the dry ingredients just until moistened.
• Stir in butterscotch chips.
• Fill muffin cups 2/3 full.
• Combine brown sugar, pecans and cinnamon topping ingredients.
• Sprinkle over batter.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

BUTTERSCOTCH BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees. Spray the bottom of your muffin tins with nonstick spray and wipe out the excess. Or line the pan with 20 liners.
• Beat the butter and sugars until light and fluffy. Add the egg, bananas, and vanilla and mix again.
• Stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Slowly beat this into the butter mixture.
• Stir in 1 cup butterscotch chips gently. Let the batter rest in the bowl for 10 minutes.
• Spoon the batter evenly into the prepared pan or liners. Top the batter with the extra butterscotch chips. Bake for 20 minutes.
• Remove the pan from the oven and let the muffins cool in the pan for 2-3 minutes. Loosen the muffins from the pan and gently remove them.

BUTTERSCOTCH CRUMB MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees F. and position oven rack in center of the oven. Line muffin tins with papers or grease and flour muffin tins.
• In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening and cover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combine until the mix resembles coarse bread crumbs. (This may also be done in the food processor using a few short pulses of power. Do not let it run or the shortening will melt.)
• Reserve 1/2 cup of the flour/sugar/shortening mixture and set aside to use as the crumb topping.
• To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon, mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.
• Fill muffin tins 2/3 full. Sprinkle about 1 teaspoon of reserved crumb topping mixture over the top of each muffin. Gently tamp down topping into batter.
• Bake 25 to 30 minutes or until tests done with a toothpick. Serve warm or at room temperature. Store leftovers in a covered container.
• For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups. Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin before adding crumb topping. Bake for about 15 to 18 minutes until edges are lightly browned.
• Yield: about 16 large muffins or 60 mini-muffins or 12 large muffins plus 24 mini-muffins
• (Butterscotch Crumb Muffins Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.)