Pecan Butterscotch Muffins

These pecan butterscotch muffins are filled with toasted pecans and butterscotch chips. 

 

The batter is sweetened with the rich flavors of maple syrup and dark brown sugar, giving these muffins the faint flavor of toffee. 

They're made with the perfect blend of ingredients and are ready in a little over 30 minutes. 

Just like vanilla pear muffins, toffee mocha muffins, and pumpkin raisin bran muffins, these are a wonderful addition to your breakfast bread basket. 

If you love pecan tassies (mini pecan pies), you'll love these muffins for breakfast with your morning coffee or tea. 

You'll love these for the holiday season to get in the spirit. With just a few ingredients and two bowls, these are one of the easiest baked treats to make. If you want a "dressier" muffin, add a maple glaze or a coconut streusel on top. 

Make-Ahead Muffin Tips:

These muffins are perfect to make in advance, freeze, and have ready for a busy holiday morning, or any school day actually. 

First, bake the muffins and let them cool completely on a wire rack. 

Next, wrap each muffin individually in plastic wrap and place them in a freezer bag in the freezer. Alternatively, you can quick-freeze them unwrapped for an hour in the freezer, and then transfer them to a freezer bag. 

When you are ready to serve them, let them thaw, wrapped, for an hour or two and then microwave each one for about 15 to 20 seconds to serve warm. 

How to Make these Muffins:

First, toast the pecans on a baking sheet to bring out their flavor. Heat the oven to 375 degrees F and spread the pecans over the sheet. Bake them for about 5 to 7 minutes, until fragrant. 

Next, in one bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, whisk together eggs, brown sugar, maple syrup, buttermilk, butter and vanilla. You should whisk the eggs and sugars first for about two minutes before adding the rest of the wet ingredients. 

After that, add the pecans and butterscotch chips and then scoop the batter into a paper-lined muffin pan. 

Finally, bake the muffins at 375 degrees F for 20 minutes. 

Recipe Variations:

For the pecans, you can easily substitute walnuts or even pistachios. 

For the butterscotch chips, you can substitute more pecans, chocolate chips, or any dried fruit such as raisins, craisins, or dried blueberries. 

You could also add a sweet cream cheese filling (doesn't that sound delicious?). 

More Fabulous Pecan Recipes:

Spiced Pecans with a Rum Glaze

Candied Pecans

Fudge Cake with Cherries and Pecans

Sourdough Maple Pecan Muffins

Pecan Butterscotch Shortbread Cookies

Making muffins is so easy! It's a great way to begin your baking journey. Check out all of the #MuffinMonday recipe posts:

• Cranberry Orange Muffins from Jolene's Recipe Journal
• Peach Jam Muffins from Food Lust People Love
• Pecan Butterscotch Muffins from Karen's Kitchen Stories
• Pumpkin Stout Raisin Muffins from Passion Kneaded
• Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen

Pecan Butterscotch Muffins

Yield: 12 muffins

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

These pecan butterscotch muffins are filled with toasted pecans and butterscotch chips.

Ingredients

• 1 cup roughly chopped pecans
• 190 grams (6 3/4 ounces/1 1/2 cups) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large room temperature eggs
• 1/4 cup packed dark brown sugar
• 1/4 cup pure maple syrup
• 1/2 cup buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

Instructions

1. Heat your oven to 375 degrees F. Spread the chopped pecans over a baking sheet and toast them in the oven for 5-7 minutes, until fragrant. Cool on a plate for 10 minutes.
2. Line a 12-cavity muffin pan with paper liners.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
4. In a large bowl, briskly whisk together the eggs, brown sugar, and maple syrup until pale, about 2 minutes. Whisk in the buttermilk, melted butter, and vanilla. Fold in the toasted pecans and the butterscotch chips.
5. Scoop the batter into the 12 muffin cavities, filling them to about 3/4 full. Bake the muffins for about 20 minutes, until a toothpick inserted in the center comes out with just a few crumbs attached.
6. Turn the muffins out onto a wire rack and cool.

Nutrition Facts

Calories

264

Fat (grams)

12 g

Sat. Fat (grams)

4 g

Carbs (grams)

36 g

Fiber (grams)

1 g

Net carbs

35 g

Sugar (grams)

21 g

Protein (grams)

4 g

Cholesterol (grams)

43 mg

https://www.karenskitchenstories.com/2023/10/pecan-butterscotch-muffins.html

Karen's Kitchen Stories

muffins, pecans, butterscotch

breakfast

American

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