Butterscotch Zucchini Muffins
Oh I just love zucchini bread! It's one of my favorite things to make with all the garden fresh zucchini we're gifted. On this particular day though I was already using my loaf pans to make chocolate chip banana bread for my husband and figured I could easily change up my favorite Betty Crocker recipe to make muffins instead.
Wanting even more of a treat, I decided to add in some butterscotch chips. It was a delicious taste pairing.
Ingredients:
3 cups shredded zucchini
1 2/3 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1 cup butterscotch chips
Pre-heat oven to 350. In a large bowl I combined the zucchini, sugar, oil, vanilla, and eggs using a strong wire wisk to break in the eggs. Once it was well mixed I added in the flour, baking soda, baking powder, salt, cinnamon & cloves then folded in the butterscotch chips.
I used cupcake liners in one of my pans and sprayed the other well with non-stick spray (I ran out of liners or I would have used them for all!). Then I used the cupcake scoop we have to fill each cup 2/3 of the way. I popped the pans in the oven and set the timer for 20 minutes; making sure to check in on them periodically since I wasn't entirely sure how long it would take. At 20 minutes I checked to see if the tops bounced back when I lightly pressed on them and that a toothpick inserted in the center came out clean.
I set them on a wire rack to cool. We froze 1/2 the muffins and kept the other 1/2 out for eating. Even my youngest who does not eat zucchini thought these were delicious. Just look at those yummy bits of butterscotch!
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Wanting even more of a treat, I decided to add in some butterscotch chips. It was a delicious taste pairing.
Ingredients:
3 cups shredded zucchini
1 2/3 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1 cup butterscotch chips
Pre-heat oven to 350. In a large bowl I combined the zucchini, sugar, oil, vanilla, and eggs using a strong wire wisk to break in the eggs. Once it was well mixed I added in the flour, baking soda, baking powder, salt, cinnamon & cloves then folded in the butterscotch chips.
I used cupcake liners in one of my pans and sprayed the other well with non-stick spray (I ran out of liners or I would have used them for all!). Then I used the cupcake scoop we have to fill each cup 2/3 of the way. I popped the pans in the oven and set the timer for 20 minutes; making sure to check in on them periodically since I wasn't entirely sure how long it would take. At 20 minutes I checked to see if the tops bounced back when I lightly pressed on them and that a toothpick inserted in the center came out clean.
Linking Up With:
These look good! Will give them a go. Thanks for sharing the recipe. #MMBC
ReplyDeleteI hope you like them!
DeleteWe love zucchini bread here too. It reminds Joe of his sweet grandma. I am going to have to try these; they look amazing!
ReplyDeleteThank you!
DeleteOh wow! This really sounds like an interesting and delicious combination!
ReplyDeleteThanks! I always feel like zucchini bread needs just something extra since the zucchini doesn't have much flavor.
DeleteThat sounds amazing!
ReplyDeleteThank you!
DeleteI'm gathering ideas for back to school muffin baking and I currently have a HUGE zucchini sitting in my fridge so these look perfect!!!
ReplyDeleteThese would be perfect for back to school mornings!
DeleteI just made a batch of these and three out of four of us have decided they're delicious! Also, they make a nice big batch so we're freezing half of them and I guess, Back To School Muffin Baking has begun :) Thanks for a great recipe!
DeleteOh, I am so glad!! You're welcome.
DeleteGood god, these look and sound fantastic. I'm pinning for later, when I get my hands on some zucchini! I got one in each of my Misfits box, but I ate each the next day. Do you use a Better Crocker book? Or is the recipe from a website? If you use a book, which one do you use?
ReplyDeleteI have pages from a very old Betty Crocker cookbook that fell apart. It was red and white checked with a blue binding. I've bought a couple new ones but the recipes aren't the same!
DeleteOh! I know exactly which one you are talking about! I was able to find a 1975 version of the Joy of Cooking on Etsy for less than $30, so if you are ever looking for a copy of the old one, you can probably find it. My mom had a gold embossed one when I was growing. I used to bake religiously from it when I was a teenager. I busted it out again recently and almost everything has shortening in it!
DeleteI think my mom had that same one!
Delete...now that’s a new twist!
ReplyDeleteI love putting a new twist on an old favorite recipe.
DeleteThat sounds so tasty!! I love using zucchini to bake with.
ReplyDeleteMe too! I firmly believe you can never have too much zucchini.
DeleteHi, good idea, thanks. I cooked yesterday, everyone liked it. The only thing, we don't like cloves, I did it without it. Thanks for the idea for these lovely muffins.
ReplyDeleteMy mother tends to omit the cloves from her recipe too but I like just a hint of it. Glad you enjoyed the muffins!
DeleteYummy - can you send some over please? They look delicious x #AnythingGoes
ReplyDeleteI'd be happy to but they're all gone already! Thank you.
DeleteI love butterscotch, these look delicious! I also love that they're a way to sneak in a little bit of veggies. I can definitely use that with all the pregnancy cravings!
ReplyDeleteYes, I love when I can sneak in veggies without them being any the wiser.
DeleteNow these look amazing! Will definitely be giving these a try. Thanks so much for sharing and have a lovely weekend. x
ReplyDeleteYou're welcome! Enjoy.
DeleteYour muffins look delicious! Thanks so much for sharing with us at Full Plate Thursday,499 and hope you have a great week!
ReplyDeleteMiz Helen
Thank you!
Delete