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Butterscotch Mini Muffins

Modified: · Published: by · This post may contain affiliate links · 11 Comments

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Today’s Butterscotch Mini Muffins are dedicated to Fuzz, who reminded me that she does not care for muffins with cooked fruit and politely suggested I make blueberry muffins without berries. I told her that was fine, but insisted on adding butterscotch morsels. That idea, she liked.

Butterscotch or Chocolate Chip Mini Muffins made with yogurt or sour cream.

This recipe makes a good muffin – mini or otherwise. The ratios I used are from a muffin in Pam Anderson's The Perfect Recipe, but I took some liberties with the directions, flavorings, etc. What’s nice about these are they are real muffins with a sturdy shell and moist interior and won’t be mistaken for cupcakes. They’re a little raggedy looking, but some muffins just are. If it bothers you, just drizzle on a little icing.

Butterscotch or Chocolate Chip Mini Muffins made with yogurt or sour cream.
muffin batter

When I first made these I used a mini muffin tin with small indentations and filled almost to the top (as shown above). The muffins rose and and awkwardly heavy tops. I'm pretty sure Pam Anderson's mini muffin pan had slightly larger indentations. Whatever mini muffin pan you use, don't fill all the way to the top. Give the muffin batter some room to climb.

butterscotch mini muffins

And one more note. I started running low on butterscotch chips and divided out some of the batter to use with chocolate chips. Even with the same batter, I noticed the muffins with the chocolate chips spread less and had a nicer shape. I think the extra sugar in the butterscotch chips causes the spreading. The point is, this recipe might as well be for chocolate chip muffins because that variation is just as good.

Recipe

Butterscotch Mini Muffins

Chocolate Chip or Butterscotch Mini Muffins

Anna
This recipe works well with full fat yogurt or sour cream. Yield will vary depending on just how small your mini muffin cavities are.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 28

Ingredients
 

  • 1 ½ cups all purpose flour (190 grams)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 5 tablespoons unsalted butter, softened (70 grams)
  • ¼ cup light brown sugar (50 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup Greek yogurt or sour cream (180 grams)
  • ½ cup butterscotch morsels
  • Cinnamon sugar for topping optional

Instructions
 

  • Preheat oven to 375 degrees F. Grease 24 to 32 mini muffin cups or line with paper liners. I use muffin cups that hold 3 ½ tablespoons.
  • Mix the flour, baking powder, baking soda and salt together in a bowl and set aside.
  • In a mixing bowl beat the butter and both both sugars until creamy. Beat in the egg and vanilla, scraping sides of the bowl. By hand, stir the flour mixture and yogurt into the batter alternating between the two and being careful not to overmix. Stir in the chocolate or butterscotch chips.
  • Using about a tablespoon, fill the muffin cups just to the top. They will rise and spread a bit, so you don’t want to pile the batter too high. If you get 32 minis, you’ve used the right amount per cup. Sprinkle cinnamon sugar over top of each muffin.  Sprinkle with some cinnamon sugar if you like.
  • Bake for 18 minutes or until muffins are golden brown and cooked through.
Keyword Butterscotch Chips, Chocolate Chip, Mini Muffins
Tried this recipe?Let us know how it was!

More Muffin Recipes on Cookie Madness

Comments

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  1. Anna says

    Hi Mary,

    Thanks for trying the recipe! I love your idea of adding the coconut because the muffin batter is sweet, but not so sweet that it couldn't nicely accommodate a little sweetened coconut. Thanks for the new idea and for trying the recipe :).

  2. Mary in Sao Paulo says

    I made these within hours of seeing the recipe because I had a bag of butterscotch chips calling out to me. I made 12 regular muffins (perfect amount of batter for that). They were great warm from the oven; the next day, also tasty except the chips tasted a bit crystallized. Perfect motivation to eat them all the same day as baking.

    Next time I make them I will definitely add 1/2 cup of coconut. Another time I will experiment with adding some doce de leite.

    Thanks for the recipe!

  3. Barbara says

    First of all, I must admit I don't bake with butterschotch morsels nearly enough.
    These muffins look delish. I've had that problem with my mini muffin tin too....why don't we just buy another??

  4. LimeCake says

    Mmm butterscotch... Muffins are supposed to look 'raggedy'. that's their appeal!

  5. Betty @ scrambled hen fruit says

    Love these little butterscotch bites! They look delicious. 🙂

  6. Stacie @ Imperfectly Healthy says

    Butterscotch is one of those flavors I'm always forgetting that I really like! I don't know why that is --- but regardless, these muffins look scrumptious!!

  7. Katrina says

    Or just lose one mini muffin pan under the stove, buy a new one, then move and while cleaning find it. You'll have two! Just an idea I had.

  8. vanillasugar says

    i would like these too but need to add some nuts in there or maybe coconut. wouldn't these be fun as muffin tops? i love muffin tops because they make those crispy edges. i'm so hungry now....
    are you entering in the junior's cheesecake contest? i am...

  9. Jane @ Sweet Basil Kitchen says

    I enjoyed your muffin recipe. With soup weather upon us, I am always looking for new muffin ideas. I blogged about my oat bran pumpkin chocolate chip muffins today. Grandkids love muffins!

  10. Amalia says

    I just NEED butterscoth chips right now! is so sad we dont have them here!!! ): These look amazing! I dont make enough muffins...need them for my blog 😉
    Love the pictures!

  11. Dee says

    These look great! I LOVE butterscotch morsels...YUM!