Butterscotch Crumb Muffins

READY IN: 1hr
SERVES: 18
YIELD: 18 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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