Best Butterscotch Crumb Muffins Recipes
BUTTERSCOTCH CRUMB MUFFINS
I found this recipe on About.com, it was posted by Peggy Trowbridge Filippone. But one of the reviewers on that site said that it was originally a Julia Childs recipe. I'm reposting it here because the other site isn't open for reviews. I've made this recipe, and it is amazing, the muffins are rich and moist. I had trouble getting them out of the paper liners, and the were a little concave, but incredibly delicious.
Provided by Andi the grate
Categories Breakfast
Time 1h
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and position oven rack in center of the oven. Line muffin tins with papers.
- In a large bowl, combine flour and brown sugar until no lumps remain.
- Add shortening and cut in until the mix resembles coarse crumbs.
- Reserve 1/2 cup of the flour/sugar/shortening mix and set aside to use as the crumb topping.
- To the remaining flour/sugar mix, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well.
- Add buttermilk and beaten eggs.
- Using a large spoon, mix just until flour is moistened, it will be lumpy.
- Fold in butterscotch chips.
- Fill muffin cups 3/4 full. Sprinkle tops with about 1 teaspoon of reserved crumb topping mixture and gently tamp down into batter.
- Bake 25 to 30 minutes or until they test done with a toothpick.
Nutrition Facts : Calories 288.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 21.2, Sodium 177.7, Carbohydrate 44.5, Fiber 0.5, Sugar 30.8, Protein 3.2
BUTTERSCOTCH CRUMB MUFFINS RECIPE
Buttermilk and brown sugar form the basis for these muffins. They get a burst of flavor from butterscotch chips. Also good for mini-muffins. I like to make half standard and half mini-muffins from the same batch of batter. The standard muffins freeze well. Try experimenting with other flavored chips, even chocolate.
Provided by @MakeItYours
Number Of Ingredients 11
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.)
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