Butterscotch Crumb Muffins received an overwhelming “thumbs up” from reviewers, and they couldn’t be easier to make. Buttermilk and brown sugar form the basis for these tasty muffins. They get an extra 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.
Butterscotch Crumb Muffins Recipe
2-1/2 cups unbleached all-purpose flour
2 cups light brown sugar, packed
2/3 cup cold butter-flavored solid vegetable shortening (such as Crisco®), and cut into 4 lumps
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon fresh-grated nutmeg
1/2 teaspoon salt
1 cup buttermilk (see Notes)
2 large eggs, well beaten
1 cup butterscotch baking chips
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
• If you do not have buttermilk, substitute 1 cup milk PLUS 1 tablespoon vinegar or lemon juice and let stand for 10 minutes before using in recipe.
Butterscotch Crumb Muffins Recipe Photo ©2018 Peggy Filippone