Wednesday, October 7, 2020

Brown Sugar Butterscotch Banana Muffins - Small Batch

Hot from the oven, incredibly moist & fluffy 
with golden domed tops.  
You'll fall in love after the first bite!

While everyone else is posting pumpkin everything, I'm easing in to the fall flavors this year.  Starting off light since we are still in the "heat" of things in Los Angeles.  

I was thinking about what flavors remind me of fall and then Halloween came to mind, and then of course candy flavors started popping in my head.  Do you remember eating Butterscotch candies when you were young?  Mom used to by these hard candies that were round and butterscotch flavored.  Boy did I love those candies.  

Butterscotch definitely comes to mind when I think of fall.  I don't have any of those little hard candies anymore but I know I have a bag of butterscotch chip in my freezer!  So today's recipe is for the all those butterscotch lovers out there.


This muffin turned out so delectable!  I took my base recipe for banana muffins, added some brown sugar for a warm flavor and added some sweet caramelly butterscotch chips for those wonderful fall feels.  

There's no such thing as a dry crumbly muffin in my house!  Mine are always outrageously soft and moist.

This batch makes about 8 muffins, standard size, or can be used to make mini muffins which are great after school snacks or take-alongs.  Note: Make sure to decrease the bake time when making mini muffins.

Hot from the oven, incredibly moist and fluffy with golden domed tops, you’ll fall in love with one bite!



Brown Sugar Butterscotch Banana Muffins

Yield:  6 large muffins, plus some batter leftover to fill 1-2 more, or 5 minis

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 tsp vanilla
1 1/2 c flour
1/2 c brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c butterscotch chips

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil and vanilla.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the butterscotch chips, leaving a few back to place on the tops of the muffins.

Using a cookie scoop, add batter to the individual muffin tins.  Add the remaining chips on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

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