It’s disgustingly hot outside and I have no energy to ramble, so I’ll keep this short:
MAKE THESE MUFFINS.
Cashew Butterscotch Muffins (47 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 32 muffins
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/3 cup packed brown sugar
- 1/3 cup granualted sugar
- 1 egg
- 1/3 cup butter, melted
- 1 tsp vanilla extract
- 1/4 cup plain yogurt
- 3/4 cup milk
- 1 cup lightly salted roasted cashews, coarsely chopped
- 1/2 cup toffee bits
- Preheat oven to 350F.
- In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
- In a medium bowl, whisk together sugars, egg, butter, and vanilla until well blended. Whisk in yogurt and milk until fully combined.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in cashews and toffee bits.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
These muffins are crazy addicting. They’re moist and tender with a great combination of salty/sweet. Cashews aren’t a crunchy nut, per se, so they don’t really add much of a textural element, but they’re deliciously buttery with a faint hit of salt. The toffee is the best part of these muffins – while baking, the pieces melt and caramelize in the most delicious way.
I know it’s July, and when it’s 90+ degrees outside with a heat advisory, I’m sure the last thing you want to do is bake, but trust me, these are worth it. I bet they’d be amazing with some caramel ice cream, like a muffin sundae. And with that, muffins have officially toppled over the edge from breakfast food to dessert.