The Pioneer Woman Tasty Kitchen
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Jumbo Butterscotch-Oatmeal Muffins

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Level: Easy

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Description

Loaded with butterscotch and toffee, with a tangy oatmeal batter, these sweet and sticky muffins are almost too much of a treat for breakfast!

Ingredients

  • 2 cups Quick Cooking Oats
  • ¾ cups Brown Sugar
  • ¼ cups Sugar
  • 1-⅔ cup Low-fat Buttermilk
  • 2 whole Eggs, Lightly Beaten
  • 1 teaspoon Vanilla Extract
  • ½ cups Butter, Melted And Cooled
  • 1 cup Flour
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1-½ cup Butterscotch Chips
  • ½ cups Toffee Bits (not Chocolate-covered), Plus More For Sprinkling

Preparation

1. Preheat oven to 375 degrees.

2. In a large bowl, combine oats and sugars. Pour buttermilk over mixture, stir to combine, and let sit 5 minutes.

3. In a small bowl, combine eggs and vanilla. Poor cooled butter into egg mixture and combine. Pour butter and egg mixture into oat mixture, and stir to combine.

4. In a small bowl, combine flour, baking powder, baking soda, and salt. Pour flour mixture into oat mixture. Stir until just combined.

5. Add butterscotch chips and toffee bits, stirring gently.

6. Place muffin liners in jumbo muffin tins, and fill about ¾ full. Sprinkle with additional toffee.

7. Bake about 20 minutes, or until golden. Let cool 5 minutes before removing from pans, then let cool on racks.

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