Easter is just over a week away. This butterscotch muffin recipe pairs perfectly with fresh brewed coffee and offers the flavors of salty and sweet with its combination of butterscotch and toasty pecans. After you have tasted these, you will want to make them often.
Ingredients are following:
2 cups all purpose flour, 1 tablespoon baking powder, 1/4 cup sugar, 1/4 cup brown sugar, 3/4 teaspoon salt, 2 eggs, 1 cup milk (I substituted with almond milk), 1/2 cup melted butter, 1 1/2 teaspoons vanilla extract, 3/4 cups Tollhouse butterscotch chips, and 1/2 cup toasted pecans. (You can omit the pecans if desired without comprising flavor)
*To toast pecans, spread on a baking sheet and place in a 300 degree oven for 5-10 minutes. Check them every couple of minutes to make sure they don't burn.
Spray a 12 cup muffin pan with cooking spray and preheat the oven to 350.
In a large bowl, combine flour, baking powder, salt, sugar and brown sugar, eggs, milk, melted butter and vanilla until blended. Fold in the butterscotch chips and pecans.
Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 15-20 minutes. When you take out of the oven, run a knife lightly around the rims to release the muffins from the pan and transfer to aluminum foil to cool.
Slight warning when baking these muffins... THEY SMELL AMAZING!
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| Let's get started by gathering all of your ingredients. |
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| Always serve on a special platter or plate. Often I store my baked items on my favorite covered cake plate (pictured above). |
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