If you like warm oatmeal scotchie cookies then you’ll love these muffins.
Course Bread, Breakfast, Muffins/Scones, Oatmeal
Cuisine All-American
Keyword butterscotch chips, muffins, oatmeal
Prep Time 1 hourhour15 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour50 minutesminutes
Author Lynn / Turnips 2 Tangerines
Equipment
6 cup size jumbo muffin pan
12-cup size muffin pan
Ingredients
2cupsold-fashioned oatmeal
1 1/3cupsmilk or almond milk
3/4cupbrown sugar
1/2cupmelted butter, cooled
2eggs, slightly beaten
1teaspoonvanilla extract
1cupflour
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1teaspoonground cinnamon
1cupbutterscotch chips
Instructions
Preheat oven to 400º Grease muffin tin pan. (I used my jumbo muffin pan that makes 6 but you can use a 12-cup size)
In a large bowl combine oats, almond milk or milk and brown sugar. Set aside, let stand for 1 hour. Combine melted butter, eggs and vanilla extract. Add to oatmeal mixture. Stir well.
Stir together flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to oat/egg mixture. Stir just until combined. Gently stir in butterscotch chips.
Spoon batter into prepared muffin pan.
Bake for 35 to 45 minutes, or until toothpick inserted in center of a muffin comes out clean.
Cool in pan for 10 minutes.
Carefully remove muffins from muffin pan and cool on wire rack.
Notes
Recipe Note:This recipe can be made in either a jumbo size muffin pan or a standard size, 12-cup muffin pan. Cooking times will vary slightly. Test muffins after 20 minutes with a toothpick.