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Oatmeal Scotchie Muffins

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 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Author Lynn / Turnips 2 Tangerines

Equipment

  • 6 cup size jumbo muffin pan
  • 12-cup size muffin pan

Ingredients

  • 2 cups old-fashioned oatmeal
  • 1 1/3 cups milk or almond milk
  • 3/4 cup brown sugar
  • 1/2 cup melted butter, cooled
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup butterscotch 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.