Butterscotch Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist and sweet butterscotch muffins, topped with a crunchy sugar topping.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.