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Butterscotch Muffins with Brown Sugar Glaze
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
A tender crumb and sticky brown sugar glaze make these butterscotch muffins perfect for brunch or dessert.
Course: Brunch/Dessert
Servings: 24 muffins
Author: Cathy Roma | What Should I Make For...
Ingredients
  • Butterscotch Muffins
  • 4 oz butter melted and cooled
  • 1/4 cup vegetable or canola oil
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups buttermilk
  • 2 tsp vanilla extract
  • 1 package butterscotch chips 11 oz

  • Brown Sugar Glaze
  • 6 Tbsp unsalted butter
  • 2/3 cup light brown sugar
  • 1 tsp kosher salt
  • 1/4 cup heavy cream
Instructions
  1. Butterscotch Muffins: Preheat oven to 350 degrees.
  2. Combine the melted butter, oil and sugars in a large mixing bowl and beat for 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift together the flour, baking powder, baking soda and salt and add one third to the butter/sugar mixture and mix until just combined.
  5. Add one cup buttermilk and mix until combined. Repeat alternating flour and buttermilk, ending with flour and mixing just until combined after each addition. Stir in vanilla and butterscotch chips.
  6. Divide batter into muffin tins lined with paper liners and bake about 25 mins or until a toothpick inserted in the center comes out clean.
  7. Remove muffins and allow to cool on a wire rack.
  8. Brown Sugar Glaze: Melt butter over medium heat in a small saucepan and stir in brown sugar. Cook about 5 mins until sugar is completely dissolved.
  9. Add salt and heavy cream and cook about two more mins. Drizzle over cooled muffins.