BUTTERSCOTCH MUFFINS
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH BANANA MUFFINS
These Butterscotch Banana Muffins are the perfect breakfast or afternoon snack. Use the ripe bananas on the counter to make a batch to munch on all weekend long.
Provided by Jocelyn @ Inside BruCrew Life
Categories Muffins and Scones
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BUTTERSCOTCH CUPCAKES
Irresistible butterscotch cupcakes topped with the best and easiest butterscotch frosting. These moist and creamy cupcakes are perfect for any occasion!
Provided by Adina
Categories Muffins and Cupcakes
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
- Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
- In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
- Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
- Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
- Start beating the heavy cream in a mixing bowl.
- Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
- Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
- Finish with the golden star sprinkles.
Nutrition Facts : ServingSize 1 cupcake, Calories 315 kcal, Carbohydrate 25 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 217 mg, Sugar 14 g, UnsaturatedFat 11 g
OATMEAL BUTTERSCOTCH MUFFINS
These muffins come from the Parish House Inn Bed and Breakfast. They are moist and freeze well! Kids really enjoyed the butterscotch flavor.
Provided by beckerd
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats, buttermilk, and brown sugar. Set aside and let stand for 1 hour.(See note at bottom).
- Preheat oven to 400 degrees.
- Spray muffin tins with nonstick cooking spray.
- Combine melted, cooled butter and eggs. Add to oat mixture.
- Sift flour,baking powder,salt,and baking soda.
- Add dry ingredients to oat/egg mixture.
- Stir to combine.
- Stir in butterscotch chips.
- Pour batter into prepared pans.
- Bake for 15-20 minutes or until tops spring back when touched.
- Remove from pan and cool a bit before serving.
- NOTE: I used quick oats in place of the old fashioned. I let it sit for maybe 5 minutes while I sifted the dry ingredients together. The muffins turned out good!
Nutrition Facts : Calories 193.4, Fat 8.5, SaturatedFat 5.3, Cholesterol 37.8, Sodium 171, Carbohydrate 26, Fiber 1.1, Sugar 14.6, Protein 3.7
BUTTERSCOTCH BANANA MUFFINS
Make and share this Butterscotch Banana Muffins recipe from Food.com.
Provided by Sherrybeth
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine dry ingredients, including oatmeal and mix well.
- In a separate bowl, combine the banana, egg, milk, oil and flavoring and blend well.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Add the butterscotch chips.
- Spoon batter into a well greased or lined muffin tin filling 3/4 full.
- Bake at 400 degrees for 14-16 minutes.
- Remove from pan and cool on a wire rack.
BUTTERSCOTCH BANANA MUFFINS
Provided by Christi Johnstone
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.
- In a food processor or a bowl with an electric mixer, puree or mix your ripe bananas until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.
- Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in butterscotch chips.
- Scoop into a greased muffin tin.
- Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.
BUTTERSCOTCH BANANA MUFFINS
Steps:
- Grease muffin pans or line with paper liners. Set aside.
- In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Set aside.
- In the bowl of a food processor, pulse butterscotch chips until chopped medium-fine. I pulse them until they're about the size of mini chocolate chips. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add egg, then scrape down the sides of the bowl again. Add buttermilk (see note), vanilla, and mashed bananas and mix to combine.
- With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined. Fold the butterscotch chips into the batter with a spatula.
- Fill each the wells of the muffin tin about ¾ full and chill for at least an hour (up to overnight). This step to chill the batter will result in taller, rounder muffins, but it is optional if you're short on time!
- Preheat oven to 425° F. Sprinkle the tops of the muffins with raw sugar, if desired.
- Bake 7 minutes at 425°F, then *without opening the oven door*, reduce the heat to 350° F and bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean. Total bake time will depend on the size and moisture content of the bananas you're using, so start checking them at 10 minutes to see if they're done!
- Cool muffins in the pans 10 minutes, then remove to a wire rack to cool.Enjoy!
MINI PUMPKIN BUTTERSCOTCH MUFFINS
"These moist and deliciously-sweet pumpkin muffins are great for sharing, but you won't want to share! Don't let the pumpkin-butterscotch combination fool you, these taste great!"
Provided by Megan
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
- Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
BANANA BUTTERSCOTCH MUFFINS
White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 12 muffins
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers. Peel and mash the bananas and set aside for a moment. Pour the oil into a jug and beat in the eggs. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.
BUTTERSCOTCH ZUCCHINI MUFFINS
i have company coming for a few days and she loves carmel so i made thise up. hope she likes them.
Provided by c g
Categories Sweet Breads
Time 35m
Number Of Ingredients 12
Steps:
- 1. after shredding the zuchini, drain, pat dry as much as you can. add the eggs, sugars, van, oil. in another bowl add the dry ingredients. mix the two together. fold in the chip combination. bake at 350 until toothpich comes out clean. depending on using a loaf pan, small muffin tin or the large calorie does not count size.
- 2. i used a combination of butterscotch chips, heath chips and choc heath chips. nuts would work too. i am going to try mini choc chips next time.
APPLE BUTTERSCOTCH MUFFINS
Provided by supersalad
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Combine self rising flour and sugar in large bowl. In a small bowl combine the eggs, milk, and oil. Stir into flour mixture. Stir in butterscotch chips and apples until just mixed. Do not overstir. Grease muffin cups and fill 2/3 full with batter. Bake at 425 degrees F for 20-25 minutes or until tops are golden brown.
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