My daughter tried the Tim Horton's chocolate chip caramel muffin last week and announced it was not a hit. So I decided to make my own and see if I could beat the "not a hit" Tim's muffin.It was an easy peasy challenge to be honest. These were so simple to make and the caramel filling: melted butterscotch chips and 2-3 tablespoons of heavy cream.
LET'S GET STARTED
The muffin recipe is by Williams-Sonoma. The only thing I altered was adding
butterscotch cream to the centers and drizzled over top.
butterscotch cream to the centers and drizzled over top.
Ingredients:
- 2 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup plus 1 tablespoon sugar
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup milk
- 1 cup semisweet chocolate chips
Directions:
Before you start
Preheat an oven to 350°F. Line a 12-cup muffin pan with paper liners.
Mix the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder and salt.
In a large bowl, using an electric mixer, beat the butter and the 1 cup sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula.
Add 1 egg and beat until blended. Add the other egg and the vanilla and beat until well blended. Turn off the mixer and scrape down the bowl with the rubber spatula.
Add half of the flour mixture and beat on low speed just until blended. Pour in the milk and beat just until blended. Add the rest of the flour and the chocolate chips and beat until blended.
Fill the muffin cups
Using 2 large spoons, one to scoop and one to push, fill each lined muffin cup with batter. Sprinkle the 1 tablespoon sugar evenly over the tops.
Bake the muffins
Put the pan in the oven and bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 21 to 23 minutes.
Remove the pan from the oven, set it on a wire rack and let cool for 20 minutes.
Tip the muffins out of the pan onto the rack and serve warm or at room temperature. Makes 12 muffins.
For My Version: MELT 1 cup of butterscotch chips with 4 tablespoons heavy cream. Fill muffin tins 1/2 way with batter. Add 1 teaspoon of butterscotch cream mixture. Cover with batter to top of muffin liner. When cooled, drizzle each muffin with leftover butterscotch cream.
Preheat an oven to 350°F. Line a 12-cup muffin pan with paper liners.
Mix the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder and salt.
In a large bowl, using an electric mixer, beat the butter and the 1 cup sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula.
Add 1 egg and beat until blended. Add the other egg and the vanilla and beat until well blended. Turn off the mixer and scrape down the bowl with the rubber spatula.
Add half of the flour mixture and beat on low speed just until blended. Pour in the milk and beat just until blended. Add the rest of the flour and the chocolate chips and beat until blended.
Fill the muffin cups
Using 2 large spoons, one to scoop and one to push, fill each lined muffin cup with batter. Sprinkle the 1 tablespoon sugar evenly over the tops.
Bake the muffins
Put the pan in the oven and bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 21 to 23 minutes.
Remove the pan from the oven, set it on a wire rack and let cool for 20 minutes.
Tip the muffins out of the pan onto the rack and serve warm or at room temperature. Makes 12 muffins.
For My Version: MELT 1 cup of butterscotch chips with 4 tablespoons heavy cream. Fill muffin tins 1/2 way with batter. Add 1 teaspoon of butterscotch cream mixture. Cover with batter to top of muffin liner. When cooled, drizzle each muffin with leftover butterscotch cream.
