Butterscotch Muffins W Brown Sugar Topping
Indulge in the heavenly flavors of these Butterscotch Muffins with Brown Sugar Topping, a delightful combination of soft, fluffy muffins studded with rich butterscotch chips and crowned with a buttery, crumbly brown sugar topping. Perfectly golden and irresistibly moist, these muffins are made with buttermilk for a tender crumb and a subtle tang that balances the sweetness. A quick 15-minute prep time makes this recipe ideal for busy mornings or last-minute gatherings, while the aromatic vanilla and melted butter infuse every bite with a comforting warmth. The brown sugar topping adds a delightful crunch, making these muffins as beautiful as they are delicious. Whether served warm alongside your morning coffee or as a decadent afternoon treat, these butterscotch muffins are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup butterscotch chips
- 0.5 cups light brown sugar (for topping)
- 0.25 cups all-purpose flour (for topping)
- 2 tablespoons unsalted butter, cold and cubed (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until smooth.
Add the eggs one at a time, whisking well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Fold in the butterscotch chips gently with a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
To prepare the topping, combine the light brown sugar and all-purpose flour in a small bowl. Add the cubed cold butter and cut it into the mixture using a fork or a pastry cutter until it resembles coarse crumbs.
Sprinkle the brown sugar topping evenly over the muffin batter.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
4682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 709.3 g | 258% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 463.5 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 545 mg | 42% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1027 mg | 22% | |
*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.
