I saw a recipe for butterscotch chocolate chip scones come up in my google reader this week and instantly couldn’t stop talking about them, but I can’t seem to get over my scone scare. I made them once and they were horrible and I am nervous to try them again 
I need to get over it.
But I took the flavors and ran and made this muffin…. I am SOO proud of myself for making them from scratch, a few years ago I can’t imagine create a recipe all by myself, but I did it today and these muffins are delicious and amazing!
Butterscotch Dark Chocolate Muffins (From: Myself)
- 1 cup butter, softened
- 1 1/4 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 1/2 cups sour cream
- 1/4 cup milk
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
Preheat oven to 350.
In a large mixing bowl, cream together the butter and sugars until smooth. Add eggs, one at a time, mixing well after each.
Stir in sour cream, milk and vanilla and mix well.
Add flour, baking soda, and baking powder; mix until just moistened.
Fold in dark chocolate chips and butterscotch chips.
Fill paper-lined muffin cups 2/3 full.
Bake for 25-30 minutes or until golden brown.
***this makes a lot of muffins, but I wanted enough for breakfast for the week and brought a bunch of mini muffins to both of our works. You could easily half this recipe!
{ 3 comments… read them below or add one }
Wow they look & sound fantastic! I’m going to make them but make them more diabetic friendly. That must make a lot of muffins with that much flour? I’m going to use applesauce, whole wheat flour & splenda for my swap outs.
congrats on making your own recipe–i’m always scared to do that with baking! these sound heavenly, i’m a big fan of butterscotch!
Those look SO good! And go you for making them from scratch! I’m still not brave enough to do that.