Banana-Butterscotch Muffins

In The Joy of Muffins, Genevieve Farrow and Diane Dreher include a chapter called "Between-Meal Muffins," which consists of a miscellany of muffin recipes that are too sweet or spicy or savory to be breakfast muffins or dessert muffins, muffins that have the complexity to be enjoyed alone, when the tastebuds are fully awake and are not distracted by other flavors. These are the muffins I prefer. While blueberries certainly have their place in my summer morning repertoire, I usually prefer a subtle mixture of orange zest and cinnamon sugar, or pine nuts and lemon. These are to be savored on their own, resting crumbly on a napkin next to your computer or, better yet, a good novel and a warm blanket. Some muffins transcend even this "between-meal" status and achieve something, if not greater, then altogether different. These Banana-Butterscotch Muffins heartily resist categorization. They are too sweet for morning, though the banana is reminiscent of a good smoothie, making them too much like breakfast for dessert. "Well, serve them for brunch, then," you might say--depending on your menu, this could be a good choice. If you are serving wintery Christmas-morning foods such as spiced sausage and potatoes, these muffins would be an excellent addition. But if you are planning a lemony, citrusy bridesmaids brunch, well, try blueberry. I tend to crave them late at night, with a steaming cup of tea--the strength of the butterscotch is a perfect stand-in for a hot toddy or other cold weather nightcap. Let others fight shopping crowds; I'd rather be reminded of the holidays with the sultry whisper of butterscotch.

I made this recipe into 36 mini muffins, though I am told it easily makes 12 regular-sized muffins. If you make minis, I recommend chopping your butterscotch chips into roughly smaller pieces or, if you are so lucky, finding mini butterscotch chips to round out the theme. You could also certainly use chocolate chips, of course, but that would be an entirely different experience.

Banana-Butterscotch Muffins

(adapted from Nigella Express)

1/2 cup vegetable oil

2 eggs

1 2/3 cups all-purpose flour (though I imagine these could stand up to whole wheat or white whole wheat flour)

1/2 cup sugar

1 tsp. baking powder

1/2 tsp. baking soda

pinch salt

2-3 very ripe bananas, mashed (slightly over a cup)

1 cup butterscotch chips

1. Preheat the oven to 400 F and either spray a muffin pan (or two minis) well with cooking spray or line with paper liners. The butterscotch chips do not melt like chocolate--instead, they tend to caramelize and stick to the pan. 

2. Mix the flour, sugar, baking powder and soda, and salt in a large bowl with a whisk. 

3. Pour the oil into a medium bowl. Beat in the eggs, then add the mashed bananas. (Be sure to mash them before mixing them in with the eggs and oil to avoid overbeating the eggs.)

4. Add the liquid ingredients to the dry ingredients and gently fold them in. Stir only until all of the dry ingredients are moistened. When there are a few streaks of flour left, add the butterscotch chips and continue folding to distribute them. 

5. Using an ice cream scoop or disher, place the batter in the pans, filling each cup about 3/4 full. Bake regular muffins for 20 minutes and minis for 10-12 minutes, or until lightly browned on top. Cool in pan 5-10 minutes and serve warm.

I have yet to try this, but I imagine these would be excellent with a sweet whiskey glaze. Hmm--what visions of sugar plums might this induce?