In general, I am not a huge muffin fan. I can see why other people like them – they are quick to make, easy to grab-and-go and are generally tasty. I don’t hate muffins, by any means. They’ll just never be my first choice. Even the lightest of muffins tend to be too heavy for me that early in the morning.
That being said, I did enjoy these muffins immensely, as did everyone in the house. We had a boatload of company over the past two weeks and so lots of breakfasts were made and eaten. Four different kinds of muffins, bacon, eggs, cereal and buckets of coffee. These muffins flew off the plates in record time! They’re got a great hit of sweetness from the butterscotch with just enough bitterness from the chocolate to balance it out. I’ve lightened them a bit, using half all-purpose flour and half white whole wheat flour. The result is unquestionable – a tasty muffin that is light, fluffy and healthy.
Note – this recipe makes 6 muffins. I’m beginning to half recipes, since we often end up with far too many leftovers. Feel free to double it. If you aren’t good at conversions, email me and I can help you double.
- ¼ cup sugar
- ½ cup buttermilk
- 2 Tbsp. coffee yogurt
- 1½ Tbsp. vegetable oil
- ⅓ cup applesauce
- ½ cup white whole wheat flour
- ½ cup all purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup chocolate chips
- ½ cup butterscotch chips
- Turbinado sugar for sprinkling
- Preheat oven to 400 degrees. Line your muffin tin with paper liners.
- Whisk sugar, buttermilk, yogurt, oil and applesauce in a bowl until well combined.
- In a separate bowl, whisk flours, baking powder, baking soda and salt.
- Add wet ingredients to the dry ingredients and mix until just combined. Fold in chips.
- Divide evenly into muffin tins, ¾ to the top. Sprinkle with turbinado sugar.
- Bake for 14 to 16 minutes until cooked through. Cool on a wire rack.