As I mentioned in an earlier post, I am always looking for new baked goods to snack on during my work day without making a trip to Starbucks or Dunkin Donuts. I found a really interesting muffin recipe on The Kitchn last week and have been waiting to make a run to the supermarket to grab one important ingredient: butterscotch chips. Although I’ve never been a huge fan of butterscotch, I don’t really see anything wrong with it. And this recipe looked too good to pass up.

Double Chocolate Butterscotch Breakfast Muffins

1/2 cup (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1/2 cup + 2 tablespoons cocoa powder (Dutch or not)
1 1/4 cups dark brown sugar (we love Imperial)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
2 tablespoons vanilla extract
2 teaspoons red cider (or white) vinegar
3/4 cup chocolate chips
3/4 cup butterscotch chips

Preheat oven to 425°F and line muffin cups with papers/parchment. Melt butter in a small microwaveable container and allow to sit and cool slightly while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

Add in the chocolate and butterscotch chips and stir to distribute. Using a large cookie scoop, divide batter between the 12 muffin cups (they will be full!). Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean. (Slightly underdone is just fine; just make sure things aren’t soupy. But overdone will be dry and chokey!)


OH MAN these muffins are awesome. The recipe instructs you to fill the whole muffin cup all the way. Do it! These are some big-ass muffins and they are packed with a ton of flavor. And the butterscotch chips are totally worth it- I wouldn’t recommend substituting anything else, but if you are really against butterscotch, then maybe try some caramel chips instead. Oooo, I can eat one hundred of these.  Stu pawned them off to some very receptive co-workers, and I am already missing the ones he gave away! I’m thinking about making another batch this weekend. I suggest you do the same.