Butterscotch Crumb Muffins
I found this recipe on About.com, it was posted by Peggy Trowbridge Filippone. But one of the reviewers on that site said that it was originally a Julia Childs recipe. I'm reposting it here because the other site isn't open for reviews. I've made this recipe, and it is amazing, the muffins are rich and moist. I had trouble getting them out of the paper liners, and the were a little concave, but incredibly delicious.
READY IN: 1hr
SERVES: 18
YIELD: 18 muffins
UNITS: US
INGREDIENTS
Nutrition- 2 1⁄2cups flour
- 2cups brown sugar
- 2⁄3
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon nutmeg
- 1⁄2teaspoon salt
- 1cup buttermilk
- 2large eggs
- 1cup butterscotch chips
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DIRECTIONS
- Preheat oven to 350 degrees F and position oven rack in center of the oven. Line muffin tins with papers.
- In a large bowl, combine flour and brown sugar until no lumps remain.
- Add shortening and cut in until the mix resembles coarse crumbs.
- Reserve 1/2 cup of the flour/sugar/shortening mix and set aside to use as the crumb topping.
- To the remaining flour/sugar mix, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well.
- Add buttermilk and beaten eggs.
- Using a large spoon, mix just until flour is moistened, it will be lumpy.
- Fold in butterscotch chips.
- Fill muffin cups 3/4 full. Sprinkle tops with about 1 teaspoon of reserved crumb topping mixture and gently tamp down into batter.
- Bake 25 to 30 minutes or until they test done with a toothpick.
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