Apr 7, 2010

Double Chocolate Butterscotch Muffins

If you can’t tell already from reading my blog - I really love to bake.  And if you are also a baker you know – sometimes you just get the urge to bake and absolutely nothing you can do will stop you.  After I saw this recipe on one of my very favorite cooking websites (the kitchn), I had to make them that very same night.   Especially since I already had all of the ingredients I needed in my kitchen.  My gut instinct was right – they muffins were absolutely delicious.  I am still thinking about them – and I want to make them again soon – they are a perfect way to start your morning off right!




  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1 1/4 cups dark brown sugar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons vanilla extract
  • 2 teaspoons white vinegar
  • 3/4 cup chocolate chips
  • 3/4 cup butterscotch chips


1.  Preheat oven to 425 degrees F and line muffin cups (I had enough batter for 16 muffins) with papers liners.

2.  Melt butter in a small microwaveable bowl and allow to sit and cool slightly while you combine the other ingredients.

3.  Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar.

4.  Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

5.  Add in the chocolate and butterscotch chips and stir to distribute. Using a large cookie scoop, divide batter between the 16 muffin cups.

6.  Bake for 17 minutes until tops of muffins lose their shine and a toothpick in the center comes out clean.

Source: the Kitchn

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  1. The Kitchn is the best! I made these the second I got home after seeing them too. :)

  2. This chocolate muffin looks rich and nice.