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Tuesday, October 9, 2012

Butterscotch Muffins

Let's get one thing straight. Muffins are not frostingless cupcakes. They should be more dense, with larger holes, and have a wonderful crust surrounding the whole shebang. That's why I never bake muffins in paper. They have to be naked to be at their best.

I've been making these butterscotch muffins for quite a few months, and thanks to Monica, they now look just as delicious as they taste. They are perfectly muffiny, and studded with sweetness from the butterscotch chips. They've also got a gorgeous drizzle of caramel sauce on top that sometimes forms the most perfect crunchy bits around the edge from the burnt sugar.

And with ten seconds in the microwave, you can keep eating these for a couple of days. When they're warm the butterscotch chips quickly become gooey pockets of sweet bliss. I could eat a hundred of them. And the base muffin recipe is highly adaptable. You can add just about anything to it to get to your ideal muffins.

Morning, noon, or night, you can't go wrong with eating a dozen of these, but if you want to share, I'll understand.

All photos by Monica Szczupider

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