Butterscotch Crumb Muffins

"I found this recipe on About.com, it was posted by Peggy Trowbridge Filippone. But one of the reviewers on that site said that it was originally a Julia Childs recipe. I'm reposting it here because the other site isn't open for reviews. I've made this recipe, and it is amazing, the muffins are rich and moist. I had trouble getting them out of the paper liners, and the were a little concave, but incredibly delicious."
 
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photo by Andi the grate photo by Andi the grate
photo by Andi the grate
Ready In:
1hr
Ingredients:
11
Yields:
18 muffins
Serves:
18
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm actually a Botanist pretending to be an Analytical Chemist. I like to cook but I really don't do it very often. But every once in a while I love to make an extravagant meal for my friends and family.
 
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