It’s cold and windy and blah today. I feel pretty blah myself. The silver lining: these Butterscotch Banana Muffins sitting on my counter!
You always need more recipes to use up bananas, right? I know I do. I used to make my (The Best Ever) Banana Bread every time we had overripe bananas. While that’s still my go-to recipe (SO good!), I’m trying to branch out a bit and find other recipes. After spying half a bag of butterscotch chips leftover from another recipe in my pantry, inspiration hit! Banana and butterscotch? It sounded like it would be a delicious combination, and I was so right!
These Butterscotch Banana Muffins are light and moist and banana-y (it’s a word). I didn’t want crunchy bits of butterscotch in the muffins, so I used my food processor to chop them up to about the size of mini chocolate chips. The butterscotch chips melt into the muffins, giving you all that butterscotch flavor while the banana muffins stay soft and fluffy!
The wonderful texture of these muffins is due, in part, to the buttermilk in the recipe. If you don’t have it on-hand, you can do a quick substitution with vinegar or lemon juice and milk (check out the recipe notes for instructions).
This recipe doesn’t require any special equipment and all the ingredients are readily available at just about any grocery store. That said, I do like to use cookie scoops to portion the batter. This method keeps my hands clean and ensures that the muffins are all the same size. To fill each 3/4 full, I use one scoop from my [large cookie scoop] and one from my [medium cookie scoop].
I love it when a plan comes together! This is what happens when I push myself to use ingredients I have on-hand. I call it “pantry roulette,” and it definitely turned out in my favor this time! I hope you make these babies soon and love them as much as I do! <3
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Butterscotch Banana Muffins
- 2 cups flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 cup butterscotch chips
- ½ cup unsalted butter, at room temperature (1 stick)
- 1 cup sugar
- 1 egg
- ⅔ cup buttermilk (see note)
- 1 tsp vanilla extract
- 2 overripe bananas, mashed
- Preheat oven to 350F.
- In a large bowl, combine dry ingredients (flour, baking soda, baking powder, salt, and cinnamon). Set aside.
- In the bowl of a food processor, pulse butterscotch chips until chopped medium-fine. I pulse them until they're about the size of mini chocolate chips. Set aside.
- In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
- Add egg, then scrape down the sides of the bowl again.
- Add buttermilk, vanilla, and mashed bananas to mixer bowl and mix to combine.
- With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined. Reserve ⅓ cup of the chopped butterscotch chips in a separate bowl, then fold the rest into the batter with a spatula.
- Fill each the wells of the muffin tin about ¾ full (see note). Sprinkle the tops with the reserved chopped butterscotch chips. Bake 17-19 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then remove to a wire rack to cool completely.Enjoy!