I am a fan of a good warm muffin. The hallmarks I always look for is a tender crumb, sweet in flavor (but not too sweet), and that perfect domed top.
In my spare time, one of my hobbies is teaching a few children how to cook, generally through a video call. I provide a unique recipe based on their interests and through just verbal instruction (and the occasional assistance by their parents) we get to work in creating culinary art. Our process is pretty relaxed. Every week, I put the question to my students, "what do you want to make for our next lesson?" They always rattle off lots of great and creative ideas that range from just yummy to truly challenging. This recipe was developed for such a lesson. We were coming up to a baking class and I recommended scones. Nah, they didn't like that idea. "How about muffins I say? Blueberry?" (a personal favorite of mine). I received a mixed reaction and then a counter offer. "How about butterscotch??" by suggestion of an eleven year old. I agreed and immediately went to task creating a recipe that would carry the favor with out going to far into the realm of sweet. Low and behold, the Butterscotch Crumb Muffin came to be and dare I say, it was perfect! Hitting all my prerequisites of what a good muffin should be. Also, to note, when our lesson came and went, his batch of muffins came out more perfect than my own and I am proud to say the student became the teacher that day.
Butterscotch Chip Crumb Muffins
Ingredients:
2 large eggs 1 ½ cups granulated sugar 2/3 cup sour cream ½ cup cooking oil (canola or vegetable) ¼ cup milk (2% or higher milk fat) 1 tsp vanilla extract 2 Cups all-purpose flour 1 tsp kosher or sea salt 2 tsp baking powder ½ tsp baking soda ½ cup butterscotch chips (substitute chocolate chips) 12 paper muffin liners
Crumb Topping:
3 tbsp butter, melted
½ cup all-purpose flour
1/3 cup granulated or brown sugar
¼ cup rolled old fashion oats (substitute with ¼ cup additional flour)
½ tsp salt
Directions:
Preheat oven to 375 degrees.
In a medium mixing bowl add eggs and sugar, mix with a handheld or stand mixer on low then to medium speed until pale and fluffy. Next add sour cream, cooking oil, milk and vanilla, mix again until batter is smooth. Add flour, salt, baking powder and soda, mix to incorporate, batter should be thick. Fold in butterscotch chips.
In a separate bowl, add flour, sugar, rolled oats and salt. Toss to blend. Add melted butter and mix with a fork until you have wet crumbs.
Line a standard sized muffin tin with paper liners. Portion batter between muffin cavities almost all the way full, leaving some room for the crumb topping. Top each muffin with crumbs evenly. Place trays in a preheated oven on the center racks, positioned to allow muffins to rise. Bake 25 to 30 minutes or until golden and center of the muffins bounce back when touched. Remove from heat and cool ten minutes before enjoying.
~Makes a dozen standard size muffins.
*If using a high gluten flour such as King Arthur, follow recipe as written. If using a lower gluten, soft wheat flour such as Gold Medal or Pillsbury, add two tablespoons additional flour. Follow crumb topping recipe as written.
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