Butterscotch Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Butterscotch Muffins are a delightful baked treat combining all purpose flour, sugar and butterscotch syrup for a rich, indulgent flavour. This recipe brings together milk, eggs and vegetable oil with chopped walnuts and a granulated sugar topping to create muffins with delicious texture and taste. With just 20 minutes of preparation and 25 minutes of baking time, these muffins suit anyone looking for a straightforward homemade bake that can be enjoyed at any time of day.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 50 gbrown sugar
- 5 gbaking powder
- 2 gsalt
- 120 mlmilk
- 2 eggeggs
- 50 mlbutterscotch syrup
- 20 mlvegetable oil
- 50 gchopped walnuts
- 50 ggranulated sugar (for topping)
- 20 mlwater
Detail level
Instructions
- 1
Preheat your oven to 375F (190C). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to get rid of any lumps.
- 3
In a large bowl, whisk together milk, eggs, butterscotch syrup, and vegetable oil.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Don't overmix the batter.
- 5
Fold in chopped walnuts.
Tip: Don't overmix the batter.
- 6
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill the cups about 2/3 full.
- 7
Sprinkle granulated sugar over the muffins.
Tip: You can also use chopped nuts or chocolate chips if you prefer.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tip: Don't overbake the muffins.
- 9
Remove from the oven and let cool in the tin for 5 minutes.
Tip: Then transfer the muffins to a wire rack to cool completely.
- 10
Serve and enjoy!
Tip: These muffins are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
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