If you love butterscotch, then you will fall in love with these butterscotch muffins. Best of all, they are made in one bowl!
And since we are a muffin-loving family (seriously, I need to rename this blog to Eva Bakes Muffins!), I made butterscotch muffins. I found a recipe from Hershey and adapted it to make it healthier for my family. I used all whole-wheat flour and did not use any oil or butter.
Addie was happy that I made something butterscotch for her and really enjoyed these muffins. They are best eaten the same day and will start to get a little stale the next day but can be kept in the refrigerator. We found that the flavors started to get jumbled after a day or so in the refrigerator so keep that in mind if you bake these.
One bowl butterscotch muffins
- 1 and 1/2 cups white whole wheat flour (can substitute with all-purpose)
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- 1/2 cup milk of choice
- 1 cup unsweetened applesauce
- 1 cup butterscotch chips
Preheat your oven to 350 degrees F. Generously grease or line a standard muffin pan and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add in the egg, milk and applesauce and mix until a few dry streaks remain. Fold in the butterscotch chips.
Evenly distribute the batter into your prepared muffin pan, filling each well at least 3/4 full.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Yield: 12 muffins
Source: Adapted from Hershey's Kitchens