Friday, April 12, 2013
Oatmeal Scotchies Muffins
Dave walks into the kitchen while these muffins were baking, sniffs around, and is all, "What's that smell?" with disgusted look on his face. Whatever, I showed him the recipe, he says, "Oh," and then leaves. That didn't spark confidence for me at all. Fast forward 20 minutes and he's back saying, "That smells so good." Really, cause not too long ago you were unimpressed. And it's the same smell! I tell him to go away, take the muffins out of the pan to cool on the wire racks and go sit on the couch. A little while later, Dave comes in with his tail between his legs wondering if the muffins are earmarked for anyone in particular. After giving him a proper hard time, I acquiesce. If it's any sign, Dave loved these muffins in the end, gobbling one up and mumbling something about "oh, they're so good" through the crumbs. I don't bake with butterscotch often, so I'm sure that's what threw him for a loop in the smell department, but I thought it was awesome. Plus, you know I love anything that merges two kinds of goodies, like an oatmeal scotchie cookie incarnated to a muffin. Soft on the inside, perfectly golden crusty edges, and lots of flavor from oatmeal and butterscotch chips, which are an amazing match. Make. Eat. Repeat.
I actually struggled with filling the last spot of this week of muffins. Nothing struck my fancy of the dozens of muffin recipes I have yet to try. But then I saw this recently pinned recipe from Elyse at Six Sisters' Stuff and was hooked. Maybe it was the cookie-muffin hybrid. Maybe the butterscotch twist, rather unique for a muffin. Or perhaps the healthy twist that led to soft, tender muffin crumbs made of Greek yogurt and sour cream. Whatever the initial inspiration, I'm glad I found it because these simple muffins (from the two bowls, a whisk and a spoon school of baking) are an excellent way to wake up or enjoy mid morning treat. But they're equally good any time of day. Enjoy this twist on muffins and cookie flavors for a perfect, and quick, breakfast treat.
Oatmeal Scotchies Muffins
1 1/2 cups flour
1 cup oats
1/2 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups fat free plain or vanilla Greek yogurt
1/4 cup fat free sour cream
1/2 cup butter, melted and cooled
1/4 cup fat free milk
1 Tablespoon vanilla
1 cup butterscotch chips
In a medium bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, and salt.
In a large bowl, stir together yogurt, sour cream, butter, milk and vanilla. Whisk in egg.
Add flour mixture to yogurt mixture and stir until just combined. Fold in butterscotch chips, taking care not to overmix.
Divide batter among greased muffin cups. Note: I used an ice cream scoop to divide evenly.
Bake at 375 for 20 minutes or until tops are set and golden and a tester inserted in center comes out clean.
Cool in pan for 5-10 minutes before transferring to wire rack to cool completely.
Makes 12 muffins.
The Cookie Princess
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