It's already been that kind of Friday morning. All moms out there know what I mean. I am dealing with a rough cold and the NyQuil hangover, but I have decided that these yummy butterscotch banana muffins will be the cure! If not for my cold, then for satisfying my sweet tooth!
Who doesn't want a super moist muffin filled with bananas and the sweet taste of butterscotch chips? They are just that good that my kiddos asked for seconds and there are only 2 muffins left for me to munch on during the day!
I always seem to neglect the butterscotch chips sitting in my pantry and I feel as they are underrated in baking. It was time they got used because their flavor is truly amazing! They taste just like the Werther's butterscotch candies that everyone but me seems to hate.
So taking my three ripe bananas I have left and add the lonely butterscotch chips and BOOM the muffins were born! A simple recipe, but one hell of a delicious one!
Ingredients
- All-purpose flour
- Unsalted butter
- Light brown sugar
- Bananas
- Butterscotch chips
What makes these muffins so great?
- Super moist
- Kid friendly
- Simple and can be made in less than 1 hour
- Eat for breakfast or as a snack
- The sweet flavor of the butterscotch chips and ripened bananas
Step by step instructions
- Prep the kitchen and bakeware: Preheat the oven to 400 degrees F. Line a standard muffin tin with muffin liners. Set aside.
- Mash ripened bananas: If your bananas are not ripe enough, pierce the outside of the banana and put on paper towel. Heat in microwave at 30 second intervals until ripened. It should take about 2 minutes. My go to method for years.
- Mix wet ingredients: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time and beating well after each addition. Lastly, mix in the vanilla until it is completely incorporated. Fold in bananas.
- Combine dry ingredients and add to wet ingredients: Whisk together the flour, salt, baking soda and powder. Add them to the wet ingredients and mix until just combined. Don't over mix! Fold in butterscotch chips.
- Transfer batter and bake: Transfer batter to prepared muffin tin and bake for 20 minutes or until toothpick inserted into the center comes out clean. Another indicator that the muffin is done is when you touch the top of the muffin with your finger and it springs back.
Variations and substitutions
- Substitute with gluten free flour to make these muffins for our gluten free fans
- Add a streusel topping or glaze to the tops of each muffins
- Add in nuts to enhance flavor
- Make into mini muffins using this tin
- Substitute chocolate chips for butterscotch chips
- Add pumpkin or applesauce to the muffins
- Both dark and light brown sugar can be used as well as granulated sugar
- Add in vegetable oil to replace the butter. Texture will be just as good
FAQ's
Yes, once they have cooled, place in a ziplock bag or airtight container and freeze for up to 3 months. Thaw overnight at room temperature before serving.
In an airtight container at room temperature for up to 5 days. Put in fridge if you like chilled muffins.
Butterscotch Banana muffins
Equipment
- 1 Standard Muffin tin
- 1 Electric mixer
- muffin liners
- 1 spatula
- Measuring cups and spoons
- Mixing bowls
- Whisk
Ingredients
Butterscotch Banana muffins
- 2 cups all-purpose flour
- 3 medium Bananas very ripe
- ½ cup unsalted butter room temperature
- 2 large eggs
- ½ cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butterscotch chips
- 1 teaspoon vanilla extract
Instructions
Butterscotch Banana muffins
- Preheat oven to 400°F. Line standard muffin pan with liners and set aside. In a small bowl, smash ripened bananas and set aside.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add in eggs one at a time, beating well after each addition and then mix in vanilla until combined.. Fold in smashed bananas.
- In another small mixing bowl, whisk together the flour, baking and powder, and salt. Pour these dry ingredients into the wet ingredients and mix on medium until just combined. Don't over mix.
- Fold in the butterscotch chips and then transfer batter to prepared muffin tin with liners and fill to ⅔ full. Bake for 15 minutes or until tops are slightly golden brown in color. Cool and serve!
Notes
- Store in an airtight container for 3-5 days at room temperature.
Nutrition
More banana recipes to enjoy!
- The best banana cream pie muffins
- Cookie butter banana bread
- Banana split pudding cookies
- Banana foster scones
Fun fact of the day!
On average, 17% of people pee in the pool. Take that with you as summer approaches!
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