Ingredients
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ cup salted butter, at room temperature (1 stick)
1 cup sugar
1 egg, at room temperature
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
3 overripe bananas, mashed
1 cup butterscotch chips
½ package skor bits
Instructions
Grease muffin pans or line with paper liners. Set aside.
In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). 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 and mix to combine. With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined. Fold the butterscotch chips into the batter with a spatula.
Fill each the wells of the muffin tin about ¾ full.
Preheat oven to 425° F. Sprinkle the tops of the muffins with raw sugar, if desired. Bake 7 minutes at 425°F, then *without opening the oven door*, reduce the heat to 350° F and bake for an additional 10-15 minutes, or until a toothpick inserted in the centre comes out clean. Total bake time will depend on the size and moisture content of the bananas you're using, so start checking them at 10 minutes to see if they're done! Cool muffins in the pans 10 minutes, then remove to a wire rack to cool.
Comments
Post a Comment