Tweet
Butterscotch Crumb Muffins
BUTTERSCOTCH CRUMB MUFFINS (posted by Susie A on QVC's food boards)
2 1/2 c unbleached all-purpose flour
2 c (packed) light brown sugar
2/3 c solid vegetable shortening (such as Crisco), cold and cut into 4 pieces
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt
1 c buttermilk
2 large eggs, well beaten
1 c BUTTERSCOTCH CHIPS
Heat oven to 350 degrees. Position oven rack in center of the oven. Line muffin tins with papers or grease and flour muffin tins. In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening and cover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combine until the mix resembles coarse bread crumbs. (This may also be done in the food processor using a few short pulses of power. Do not let it run or the shortening will melt.)
Reserve 1/2 cup of the flour/sugar mixture and set aside to use as the crumb topping.
To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon, mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.
Fill muffin tins 2/3 full. Sprinkle about 1 tsp of reserved crumb topping mixture over the top of each muffin. Gently tamp down topping into batter. Bake 25-30 minutes or until tests done with a wooden pick. Serve warm or at room temperature.
For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups. Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin before adding crumb topping. Bake for about 14 mins until edges are lightly browned.
2 1/2 c unbleached all-purpose flour
2 c (packed) light brown sugar
2/3 c solid vegetable shortening (such as Crisco), cold and cut into 4 pieces
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt
1 c buttermilk
2 large eggs, well beaten
1 c BUTTERSCOTCH CHIPS
Heat oven to 350 degrees. Position oven rack in center of the oven. Line muffin tins with papers or grease and flour muffin tins. In a large bowl, combine flour and brown sugar until no lumps remain. Add shortening and cover with the flour/sugar mixture. Use a pastry blender or your fingertips to gently combine until the mix resembles coarse bread crumbs. (This may also be done in the food processor using a few short pulses of power. Do not let it run or the shortening will melt.)
Reserve 1/2 cup of the flour/sugar mixture and set aside to use as the crumb topping.
To the remaining flour/sugar mixture, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well. Add buttermilk and beaten eggs. Using a large spoon, mix briskly until thick and batter takes on a sheen. Fold in butterscotch chips.
Fill muffin tins 2/3 full. Sprinkle about 1 tsp of reserved crumb topping mixture over the top of each muffin. Gently tamp down topping into batter. Bake 25-30 minutes or until tests done with a wooden pick. Serve warm or at room temperature.
For mini-muffins: Do not add butterscotch chips to batter before filling mini-muffin cups. Instead, fill cups 2/3 full, then gently press 3 butterscotch chips into each mini-muffin before adding crumb topping. Bake for about 14 mins until edges are lightly browned.