Butterscotch Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Moist and indulgent butterscotch mini bundts, topped with a crunchy brown sugar streusel and perfect for a dessert or snack.
Ella x
Ingredients
- 250 gall-purpose flour
- 250 ggranulated sugar
- 100 gbrown sugar
- 2 nulleggs
- 200 gbutterscotch sauce
- 100 gunsalted butter
- 10 gbaking powder
- 5 gsalt
- 50 gcocoa powder
- 150 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 12-cup mini bundt pan and set aside.
- 2
In a medium bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt.
- 3
In a large bowl, whisk together the eggs, butterscotch sauce, and unsalted butter.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Pour the batter into the prepared mini bundt pan and smooth the tops.
- 6
Bake for 18-20 minutes, or until a toothpick inserted into the center of a bundt comes out clean.
- 7
While the bundts are baking, prepare the streusel topping by mixing together the brown sugar, flour, and cocoa powder in a small bowl.
- 8
Remove the bundts from the oven and let cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
- 9
Just before serving, sprinkle the streusel topping evenly over the cooled bundts.
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