Butterscotch Crumb Muffins Recipes

Steps:

• In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• 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.

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

Steps:

• In a bowl, combine the flour, sugar, pudding mixes, baking powder and salt.
• Combine water, eggs, oil and vanilla.
• Stir into the dry ingredients just until moistened.
• Stir in butterscotch chips.
• Fill muffin cups 2/3 full.
• Combine brown sugar, pecans and cinnamon topping ingredients.
• Sprinkle over batter.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.