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 massiveContinue reading
The post Butterscotch-Pecan Mmmuffins appeared first on Dinner With Julie.