Butterscotch and pecans is a favorite combination. Put them in a muffin and you a have a great muffin. Serve them for breakfast, for brunch or as an after school snack. Any time is a good time for steaming hot muffins loaded with goodies like this.
These are great muffins. They are just a little sweeter than most breakfast muffins but quality butterscotch chips make these irresistible. They are best served steaming warm with the chips still melted from the oven heat. If they’ve cooled, reheat them in the microwave. The turbinado sugar makes the tops crunchy.
1 1/3 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup butterscotch chips
2/3 cup pecan pieces
turbinado sugar for topping
Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin.
1. In a large bowl, stir together the flours, salt, baking powder, baking soda, and cinnamon.
2. In another bowl, stir together the eggs, vegetable oil, buttermilk, extract, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine. (Do not over-stir; some lumps are acceptable.) Fold in the butterscotch chips and nuts.
3. Spoon the batter into the prepared muffin tin. Sprinkle the turbinado sugar over the muffins. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Remove the muffins from the pan to a rack to cool.
Baker’s note: Baking times will vary depending on how well your oven holds the heat. The high heat creates a burst of steam in the batter that helps the muffins rise with wel