Butterscotch Banana Muffins
Yet another variation of banana muffins, these Butterscotch Banana Muffins are moist, buttery, and loaded with butterscotch chips and pecans.
Servings: 18 muffins
Calories: 188kcal
Equipment
- 12-count muffin tin(s)
- parchment paper muffin liners
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
Ingredients
- ½ cup salted butter * softened
- ¾ cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 ¼ cups mashed ripe banana
- 1 ½ cups flour
- 1 tsp baking soda
- ¼ teaspoon salt
- ¾ cup butterscotch chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F. In a large bowl, cream together the softened butter and brown sugar with an electric handheld mixer. Add the eggs, vanilla extract, and mashed banana and beat until creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add to the combined wet ingredients and mix at low speed just until combined. Fold in the butterscotch chips and chopped pecans.
- Spoon batter into muffin tins lined with parchment liners ¾ full. Top with additional pecans, if desired. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Top with additional butterscotch chips right after baking.
Notes
- Add an additional ¼ teaspoon of salt to the recipe if using unsalted butter.
Nutrition
Calories: 188kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 171mg | Potassium: 100mg | Fiber: 1g | Sugar: 17g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg