Bakery style Muffins are my absolute favourite. Super fluffy, sticky sweet and the perfect accompaniment to a coffee. Here I will guide you through making a dozen Butterscotch Bakery muffins for you to enjoy, or since many people are baking to give thanks for health care staff and key workers at the moment, these would be a real treat.

What makes a perfect fluffy muffin?

In this recipe the addition of yoghurt, melted butter and oil keep these muffins light and moist for longer. Substituting liquid fats compared to solid is my top tip for fluffier, moister sponges.

Which style of muffin case is best?

Well this depends on what you want your end result to look like. Shorter fluted basic cases are great for showing off that muffin top whereas tulip cases give off a more bakery style in my opinion and allow for taller muffins. The choice is yours, I usually buy my cases off Amazon, as most supermarkets only sell smaller cupcake cases, which are not ideal for these. Just make sure you have a decent muffin tray, and you can even make your own cases using baking paper- there are loads of online tutorials on how to do this.

Ingredients

For the Butterscotch

  • 150g Butter
  • 300g light brown sugar
  • 5g Salt
  • 150g Double Cream

For the Muffins

  • 2 Eggs
  • 120g Plain natural yoghurt
  • 150g light brown sugar
  • 1 tsp Vanilla
  • 190ml Milk
  • 80g Melted Butter
  • 80ml Vegetable Oil
  • 1⁄2 tsp Salt
  • 380g Self Raising Flour
  • 2 tsp Baking Powder
  • 100g toffees or fudge chopped up into small chunks
  • 100g Butterscotch Sauce

For the Cream and decoration

  • 150ml Double Cream
  • 1⁄2 tsp vanilla
  • Pinch Salt
  • 300g Butterscotch Sauce

Equipment

  • 12 hole Muffin Tray
  • 12 Paper Muffin cases
  • 1 piping bag (optional)
  • Mixing Bowl
  • Sauce pan
  • Measuring Scales
  • Whisk
  • Spatula

Muffins fresh from the oven

Method

For the Butterscotch Sauce

  • Place all of the ingredients into a heavy based saucepan and heat on medium, stirring now and then until sugar and butter are melted. Continue to heat, bringing the sauce to a gentle rolling boil, stirring continuously for 3-4 minutes. Transfer the sauce to a bowl or container. Cover loosely and place in the fridge for at least one hour.

For the Muffins

  • Preheat the oven to 220 degrees celsius.
  • Line the muffin tray with your muffin cases and set aside.
  • In a large mixing bowl combine the eggs, sugar, yoghurt, milk, vanilla, oil and melted butter.
  • Whisk to combine.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Add the dry mix to the wet along with the 100g of butterscotch and gently fold together until just combined and no dry spots remain.
  • Spoon the mixture into the muffin cases, trying not to get too much mixture on the sides. This mix is the perfect amount for 12 muffins so just make sure each case gets the same amount of the mix.
  • Dot the chopped fudge or toffee on to the tops of each of the muffins, trying to keep them centred and away from the sides.
  • Bake at 220 degrees celsius for 5 minutes.
  • Reduce the oven to 170 degrees celsius and bake for a further 20-25 minutes, or until a skewer inserted into the center comes out clean and dry.
  • Remove the baked muffins from the oven and allow to cool completely on a cooling rack.

For the decoration

  • Make sure muffins are fully cooled.
  • Whip the cream with the salt and vanilla using a whisk, until it reaches soft peaks. Do not over whisk.
  • Fold in 100g of the Butterscotch sauce to the cream and transfer to a piping bag.
  • Using a toothpick or skewer, create a small hole down the center of each muffin. Cut a small hole in the end of the piping bag, and pipe into the hole in each muffin. You will notice it is filled when the filling starts to ooze out of the top. This will create a core of cream into the middle of our muffins.
  • Spoon 1⁄2 tbsp of the remaining Butterscotch sauce onto the tops of each muffin and spread gently or leave to pool (your choice).
  • Next pipe a design of your choice on the top. Use your creativity here. If the cream is too soft and doesn’t hold its shape, refrigerate for longer.

Enjoy!

Finished Muffin