Butterscotch Crumb Muffins

Submitted by Andi the grate

"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
• Ingredients: 11
• Yields: 18 muffins
• Serves: 18

ingredients

• 2 1⁄2 cups flour
• 2 cups brown sugar
• 2⁄3 cup butter flavor shortening, cold
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1 cup butterscotch chips

directions

1. Preheat oven to 350 degrees F and position oven rack in center of the oven. Line muffin tins with papers.
2. In a large bowl, combine flour and brown sugar until no lumps remain.
3. Add shortening and cut in until the mix resembles coarse crumbs.
4. Reserve 1/2 cup of the flour/sugar/shortening mix and set aside to use as the crumb topping.
5. To the remaining flour/sugar mix, add baking powder, baking soda, cinnamon, nutmeg, and salt. Using a fork, combine well.
6. Add buttermilk and beaten eggs.
7. Using a large spoon, mix just until flour is moistened, it will be lumpy.
8. Fold in butterscotch chips.
9. Fill muffin cups 3/4 full. Sprinkle tops with about 1 teaspoon of reserved crumb topping mixture and gently tamp down into batter.
10. Bake 25 to 30 minutes or until they test done with a toothpick.