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Butterscotch-Pecan Mmmuffins

I think I’m most excited about these – I remember them clearly, yet never thought to make a butterscotch-pecan muffin since. I used the same base as the chocolate chip muffin, swapping out brown sugar, adding chopped pecans and Skor bits (which I think are more accurate than the butterscotch chips some have suggested – though those would be tasty too!) – and a streusel on top. I baked some batter right away and some that sat for awhile and saw a similar, though not as dramatic, difference in the rise compared with the chocolate chip. If you’re looking for higher peaks, let it sit for awhile (just on the counter) before you bake them.. but they’re pretty fantastic just baked right away.

By the way, I took this photo before discovering that by not using paper liners at all, I can get a more dramatic spread on the muffin tops, in keeping with the actual Mmmuffins, which were normal-sized on the bottom, with massive tops that grew into each other and wound up being kind of square. You’ll see the difference below – not the best photo (it was dark, and I whisked these away to the crew at CBC) but you can see the difference! And the batter was baked right away, it didn’t sit to rise for a bit.

Butterscotch-Pecan Mmmuffins

AuthorJulie

Yields10 Servings

1/4 cup butter, melted
1 cup packed brown sugar
2 large eggs
2 tsp vanilla
1 cup sour cream or plain yogurt (not low-fat or fat free)
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chopped pecans (divided)
1/2 bag (about 1/2 cup) Skor bits or other toffee bits (divided)
Streusel topping:
1/4 cup packed brown sugar
1/4 cup all-purpose flour
2 Tbsp butter

1

If you want to bake your muffins right away, preheat the oven to 350F. Otherwise, wait until you’re ready to bake.

2

In a large bowl, whisk together the melted butter, brown sugar, eggs and vanilla. Whisk in the sour cream or yogurt. In another bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and stir (using a spatula this time) until almost combined; hold back a couple tablespoons of the pecans and Skor bits to add to the streusel topping and add the rest to the batter, stirring just until blended.

3

In a small bowl, blend the brown sugar, flour and butter for the streusel with a fork or your fingers. Blend in the reserved pecans and Skor bits.

4

If you like, cover and let your batter sit on the countertop for about an hour, or refrigerate for longer—even overnight. This will give them a finer texture and a little added lift—you may or may not notice much difference. Otherwise you can go ahead and bake them right away. Fill paper lined muffin cups so that they’re heaping (above the top) and sprinkle with the streusel mixture.

5

Bake for 25-35 minutes (how long they take will depend on their size), until golden, domed and springy to the touch.

Makes about 8-10 mmmuffins.

Ingredients

 1/4 cup butter, melted
 1 cup packed brown sugar
 2 large eggs
 2 tsp vanilla
 1 cup sour cream or plain yogurt (not low-fat or fat free)
 2 cups all-purpose flour
 1 Tbsp baking powder
 1/2 tsp salt
 1/2 cup chopped pecans (divided)
 1/2 bag (about 1/2 cup) Skor bits or other toffee bits (divided)
Streusel topping:
 1/4 cup packed brown sugar
 1/4 cup all-purpose flour
 2 Tbsp butter

Directions

1

If you want to bake your muffins right away, preheat the oven to 350F. Otherwise, wait until you’re ready to bake.

2

In a large bowl, whisk together the melted butter, brown sugar, eggs and vanilla. Whisk in the sour cream or yogurt. In another bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and stir (using a spatula this time) until almost combined; hold back a couple tablespoons of the pecans and Skor bits to add to the streusel topping and add the rest to the batter, stirring just until blended.

3

In a small bowl, blend the brown sugar, flour and butter for the streusel with a fork or your fingers. Blend in the reserved pecans and Skor bits.

4

If you like, cover and let your batter sit on the countertop for about an hour, or refrigerate for longer—even overnight. This will give them a finer texture and a little added lift—you may or may not notice much difference. Otherwise you can go ahead and bake them right away. Fill paper lined muffin cups so that they’re heaping (above the top) and sprinkle with the streusel mixture.

5

Bake for 25-35 minutes (how long they take will depend on their size), until golden, domed and springy to the touch.

Makes about 8-10 mmmuffins.

Butterscotch-Pecan Mmmuffins
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5 comments on “Butterscotch-Pecan Mmmuffins

  1. Carolyn
    January 28, 2022 at 3:35 pm

    Hi Julie – Made these and they’re great. Wondering if you can clarify about the sour cream and yogurt. Can it be 5% sour cream or 2% yogurt? It’s hard to know what “low fat” is considered. Thank you.

  2. universalcode
    January 30, 2022 at 11:55 pm

    Thanks sharing this amazing information butterscotch pecan muffins

  3. Dajana
    February 22, 2022 at 5:28 pm

    I commented, with an over abundance of excitement, on your Facebook post when you first announced your mmmuffins recipe breakthrough. I made them that week and at first bite, they took me back to my angst filled teen years, the My So Called Life soundtrack playing in the background. So good! Thank you Julie.

  4. will james
    September 25, 2022 at 8:21 am

    hello

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