Butterscotch Muffins
Indulge in the irresistible sweetness of homemade Butterscotch Muffins, a treat that’s rich, golden, and utterly satisfying. These fluffy muffins are perfectly balanced, with a tender crumb infused with the toasty caramel notes of brown sugar and topped off with bursts of creamy butterscotch chips in every bite. The recipe combines pantry staples like all-purpose flour, butter, and vanilla extract with a quick and easy prep time of just 15 minutes, making it ideal for brunch, dessert, or an afternoon snack. Baked to golden perfection in under 20 minutes, these muffins are a crowd-pleaser that pairs wonderfully with a cup of coffee or tea. Whether you’re hosting guests or treating yourself, these delicious butterscotch muffins are sure to impress. Plus, they store beautifully, so you can enjoy them for days!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Brown sugar, packed
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.25 cups Butterscotch chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Gently fold in the butterscotch chips with a spatula, ensuring an even distribution throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 593.6 g | 216% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 364.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 693 mg | 53% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
