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Caramel Butterscotch Muffins

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 303 grams (2-1/4 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 105 grams (1/2 cup) sugar
  • 1/2 cup vegetable oil
  • 1 whole egg
  • 1 egg yolk
  • 1 cup plain yogurt
  • 1 cup butterscotch chips
  • approximatly 1/4 cup caramel sauce, for drizzling

Instructions

  1. Preheat oven to 375 and spray muffin tin with nonstick spray.
  2. Sift flour, baking powder, baking soda, and salt into a large bowl, or pulse in food processor for about five seconds.
  3. Whisk together sugar, oil, egg, egg yolk, and yogurt in a medium bowl.
  4. Add the wet ingredients to the dry ingredients and quickly and gently stir to combine using a spatula or wooden spoon. Some small lumps are okay. Try to accomplish this in 10-15 seconds.
  5. Fold in the butterscotch chips
  6. Scoop the batter into the waiting muffin pan. The cups will be quite full. Muffin tops are the bees knees.
  7. Drizzle a spoonful of caramel sauce over each muffin.
  8. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  9. Remove the muffins from them pan and cool on a wire rack. 

Equipment

Keywords: Caramel, Butterscotch, Muffin

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