BUTTERSCOTCH BANANA MUFFINS
These Butterscotch Banana Muffins are the perfect breakfast or afternoon snack. Use the ripe bananas on the counter to make a batch to munch on all weekend long.
Provided by Jocelyn @ Inside BruCrew Life
Categories Muffins and Scones
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spray the bottom of your muffin tins with nonstick spray and wipe out the excess. Or line the pan with 20 liners.
- Beat the butter and sugars until light and fluffy. Add the egg, bananas, and vanilla and mix again.
- Stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Slowly beat this into the butter mixture.
- Stir in 1 cup butterscotch chips gently. Let the batter rest in the bowl for 10 minutes.
- Spoon the batter evenly into the prepared pan or liners. Top the batter with the extra butterscotch chips. Bake for 20 minutes.
- Remove the pan from the oven and let the muffins cool in the pan for 2-3 minutes. Loosen the muffins from the pan and gently remove them.
Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BUTTERSCOTCH BANANA MUFFINS
Make and share this Butterscotch Banana Muffins recipe from Food.com.
Provided by Sherrybeth
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine dry ingredients, including oatmeal and mix well.
- In a separate bowl, combine the banana, egg, milk, oil and flavoring and blend well.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Add the butterscotch chips.
- Spoon batter into a well greased or lined muffin tin filling 3/4 full.
- Bake at 400 degrees for 14-16 minutes.
- Remove from pan and cool on a wire rack.
BUTTERSCOTCH BANANA MUFFINS
Steps:
- Grease muffin pans or line with paper liners. Set aside.
- In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Set aside.
- In the bowl of a food processor, pulse butterscotch chips until chopped medium-fine. I pulse them until they're about the size of mini chocolate chips. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add egg, then scrape down the sides of the bowl again. Add buttermilk (see note), vanilla, and mashed bananas and mix to combine.
- With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined. Fold the butterscotch chips into the batter with a spatula.
- Fill each the wells of the muffin tin about ¾ full and chill for at least an hour (up to overnight). This step to chill the batter will result in taller, rounder muffins, but it is optional if you're short on time!
- Preheat oven to 425° F. Sprinkle the tops of the muffins with raw sugar, if desired.
- Bake 7 minutes at 425°F, then *without opening the oven door*, reduce the heat to 350° F and bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean. Total bake time will depend on the size and moisture content of the bananas you're using, so start checking them at 10 minutes to see if they're done!
- Cool muffins in the pans 10 minutes, then remove to a wire rack to cool.Enjoy!
BUTTERSCOTCH MUFFINS
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 284 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE WHEAT BANANA BUTTERSCOTCH MUFFINS
My family loves these banana muffins which are made healthier with the additon of whole wheat flour. The butterscotch chips are a wonderful, unexpected surprise. Nuts can be added, if desired.
Provided by Bayhill
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F degrees. Grease muffin pans; set aside.
- In a large bowl, combine first 8 ingredients (flour through sugar); make a well in the center of mixture. Set aside.
- In a medium bowl, combine banana, egg, milk, oil, and extracts. Beat with a wire whisk until well blended. Add to dry ingredients, stirring until just moistened. Fold in butterscotch chips.
- Spoon batter into greased muffin cups, filling each cup 3/4 full. Bake for 13 to 15 minutes, or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans immediately and cool on a wire rack.
Nutrition Facts : Calories 194.1, Fat 7.9, SaturatedFat 2.7, Cholesterol 16.2, Sodium 195.2, Carbohydrate 28.6, Fiber 2.2, Sugar 15, Protein 3.2
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