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
If you want to bake your muffins right away, preheat the oven to 350F. Otherwise, wait until you’re ready to bake.
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.
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.
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.
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
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.
This write-up reflects a thoughtful and nostalgic approach to muffin-making, offering practical baking tips such as resting the batter for a better rise and skipping liners for a classic muffin-top spread. Just like customizing your dibujos para colorear at ColorearW.net, these small tweaks lead to delightfully creative results ready to “bake” or print in free PDF format!
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Have you ever seen muffin tops that swirl into squares? This baking adventure is like mixing smudge and splatter on a coloring page surprising and delightful! Just like letting muffin batter rest boosts rise, letting kids pause and choose colors at ColorearW.com makes their art bloom. Try it download, print, and color for free!
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.
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This is as Nostalgica as it gets…..I used to work at mmmuffins Kingston, ON during my highschool years. I so wish i had been interested in baking back then to pay a bit more attention but your recipe here is a great replica – although i recall buttermilk being the dairy used – 🙂 and when i worked we did not have a streusel top – perhaps that is something they introduced on later.
Now to have it spread like original mmmuffins….is the key 🙂 Thank you for returning me to a job i loved and have fond memories of.
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Those butterscotch-pecan muffins sound incredible! It reminds me of striving for perfection in Papa’s Pizzeria , always aiming for that perfect bake and ingredient combination. Swapping brown sugar, adding pecans, and that streusel topping – genius! Waiting for the batter to rest for higher peaks is a great tip, similar to waiting for those pizza orders to pile up in the game.
This recipe post for Butterscotch Pecan Muffins is warm and nostalgic, appealing to home bakers seeking comfort food with a twist. The detailed narrative and personal touch create a cozy atmosphere, similar to the inviting nature of ColorearW.net’s free printable PDF coloring pages perfect for slowing down and enjoying creative moments at home.
I think I’m most excited about these muffins—they bring back such clear memories, yet somehow I never thought to recreate them until now
This excerpt describes an exciting new muffin recipe: butterscotch-pecan muffins, inspired by a clear childhood memory. The recipe uses a chocolate chip muffin base, modified with brown sugar, chopped pecans, and Skor bits (preferred over butterscotch chips for authenticity). The author notes a streusel topping was added.
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Wow, these butterscotch-pecan muffins sound amazing, Julie56! The Skor bits are a great touch. It reminds me of trying to navigate the levels in Geometry Dash – sometimes, you just need to experiment to get the perfect jump and landing. Baking them right away sounds like the “easy mode,” but letting the batter sit for higher peaks is like tackling a demon level! I’m definitely trying this recipe soon!
Wow, these butterscotch-pecan muffins sound amazing, Julie56! The Skor bits are a great touch. It reminds me of trying to navigate the levels in Geometry Dash – sometimes, you just need to experiment to get the perfect jump and landing. Baking them right away sounds like the “easy mode,” but letting the batter sit for higher peaks is like tackling a demon level! I’m definitely trying this recipe soon!
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These Butterscotch-Pecan Mmmuffins sound absolutely delightful! The combination of brown sugar, pecans, and Skor bits must create an irresistible balance of sweetness and crunch. I love how you experimented with letting the batter sit before baking—it’s fascinating how small changes can affect the final texture. The tip about skipping paper liners for a better muffin top spread is a great insight too.
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These butterscotch-pecan muffins sound amazing! I love the tip about letting the batter sit for higher peaks, and using Skor bits instead of chips is a great idea. The photo tip about no paper liners for bigger tops is really helpful too.
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