Double Chocolate Butterscotch Muffins

Hold on to your bar stools friends, there are some exciting things coming up for Dishing Up Delights. Nothing too major, but as I approach my two year anniversary of food blogging, I plan on implementing small changes that will hopefully make this site better than ever.



Now let's talk muffins. Make these immediately. Then take them to your coworkers so that you're not tempted to scarf them all down at midnight.




They will love you. I promise.




Double Chocolate Butterscotch Muffins
(From The Kitchn)



Makes 12 muffins

1/2 cup (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1/2 cup + 2 tablespoons cocoa powder
1 1/4 cups dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons vanilla extract
2 teaspoons white vinegar (can also use red or cider vinegar)
3/4 cup chocolate chips
3/4 cup butterscotch chips

Preheat oven to 425 degrees and line muffin cups with papers or parchment. Melt butter in a small saucepan over low heat and allow to sit and cool while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

Add in the chocolate and butterscotch chips and stir to distribute. Using a large scoop, divide batter between the 12 muffin cups. Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean.

Printable Recipe