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.

BROWN SUGAR BUTTERSCOTCH BANANA MUFFINS

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!

Enjoy!  

  

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.

Chocolate, Peanut Butter, and Butterscotch Coffee Cake

I've secretly loved coffee cake for years...

Well, okay, it's not really a secret.  But I do, I do love coffee cake.  I remember my first cinnamon coffee cake, the yellow cake with the crumb topping piled high.  I thought I had died and gone to heaven!  Then came my mom's coffee bundt cake with the swirl of cinnamon and nuts inside.  Man was that good.

So over the years MGG and I have enjoyed a variety of coffee cakes.  He loves it with his coffee, and I love it for breakfast with my hot tea...or dessert...or a snack...okay and dinner too!

Today I wanted to share one of our favorites.  This one is full of chocolate, peanut butter, and butterscotch.  Oh, how I love hot melted chocolate.  It just does it for me.  The 3 flavors together are outstanding.  I love this recipe since it is easy to pull together.  Using some help from a can of biscuits you don't have to make a dough.  This is perfect when you want to through something together quickly and still have the results be full of flavor and company worthy.  

I have a dozen different coffee cakes to share with you.  I better get baking!

What is your favorite coffee cake?


Chocolate, Peanut Butter, and Butterscotch Coffee Cake

serves 6

1/2 c sugar
1 tsp cinnamon
1 can of large buttermilk biscuits (8 count)
4 Tbs. of butter, melted
2 Tbs chocolate chips
2 Tbs peanut butter chips
2 Tbs butterscotch chips

Preheat oven to 350 degrees.  Spray a 9 inch cake pan with cooking spray.  Set aside.  In a medium bowl mix the sugar and cinnamon.

Separate the 8 biscuits.  Cut each biscuit in to quarters.  Dip quarters in melted butter and then roll in cinnamon sugar mixture.  Place in the prepared pan, covering the bottom of the pan.  Sprinkle all flavored chips over the dough quarters.

Bake for 20-30 minutes or until golden brown and cooked through the center.  Cool 10 minutes in pan. Serve.