Butterscotch Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These butterscotch mini bundts are my go to when I need something impressive but don't have much time. The whole thing comes together in just 45 minutes from start to finish, making them perfect for unexpected guests or a quick weeknight treat. I love that brown sugar adds a lovely depth of flavor while providing natural minerals like calcium and potassium. What really makes this recipe shine is how simple it is to pull together with pantry staples you probably already have on hand. The butterscotch swirled throughout keeps every bite moist and decadent, and baking them in individual portions means they look fancy without any fussy decorating.
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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