I recently posted a recipe for jumbo butterscotch-oatmeal muffins, and mentioned that the hubby and I aren't butterscotch fans. So we've never tried that version, although we hear they're quite good.
When I make this recipe for the hubby and me, I swap in some chocolatey substitutions and it tastes like a completely different muffin. But still heavenly. And heart-healthy, with all that oatmeal. And butter.
Can't decide between the two? Mix up the batter, and divide it between two bowls before you add your chips and toffee. Then just make a half-and-half batch. Taste test. See which ones you like better. And pass on the info.
Enquiring minds want to know.
Jumbo Oatmeal-Chocolate Chip Muffins
Makes 9-10 muffins
2 c. quick oats
1 2/3 c. low-fat buttermilk
¾ c. brown sugar
¼ c. granulated sugar
2 eggs, lightly beaten
1 tsp. vanilla
½ c. butter (1 stick), melted and cooled
1 c. flour
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1½ c. chocolate chips chips
½ c. chocolate-covered toffee bits, plus more for sprinkling
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 chocolate 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.