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Butterscotch muffins with caramel sauce
Butterscotch muffins with caramel sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Irresistible buttermilk muffins topped with warm caramel sauce.
Ingredients:
  • 375g self-raising flour
  • 180.00 gm tightly packed brown sugar
  • 310ml buttermilk
  • 90g unsalted butter, melted
  • 185g white sugar
  • 60ml water
  • 40g unsalted butter
  • 45.00 gm tightly packed brown sugar
  • 125ml thickened cream
Instructions:
  • Preheat your oven to 180°C and generously grease a 12-hole muffin pan (1/2 cup/125ml capacity) with cooking spray.
  • In a large bowl, sift flour and stir in sugar. In a separate bowl, whisk together buttermilk, melted butter, and egg. Pour the wet ingredients into the flour mixture and stir until just combined, being careful not to over-mix.
  • Evenly distribute the mixture among muffin pans, filling them three-quarters full. Bake for 20 minutes or until golden brown and cooked through. Allow to cool for 5 minutes before turning out onto a wire cake rack.
  • In a medium saucepan, combine sugar and water. Heat over low heat, stirring with a wooden spoon until sugar dissolves. Let it simmer without stirring until it turns caramel in color. Remove from heat, then stir in butter and brown sugar until dissolved. Slowly pour in cream (be cautious, as it may splatter) and stir until smooth. Allow the caramel sauce to cool until slightly thickened. Serve warm muffins topped with a drizzle of caramel sauce.

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