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Banana Butterscotch Muffins

by . Featured in NIGELLA EXPRESS
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Introduction

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too.

For US cup measures, use the toggle at the top of the ingredients list.

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too.

For US cup measures, use the toggle at the top of the ingredients list.

Banana Butterscotch Muffins
Photo by Lis Parsons

Ingredients

Makes: 12 muffins

Metric Cups
  • 3 medium - 450 grams (total weight with skin on) - very ripe bananas
  • 125 millilitres vegetable oil
  • 2 large eggs
  • 250 grams plain flour
  • 100 grams caster sugar
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 150 grams butterscotch morsels (or chocolate)
  • 3 medium - mashed measure of 1⅓ cups - very ripe bananas
  • ½ cup vegetable oil
  • 2 large eggs
  • 1⅔ cups all-purpose flour
  • ½ cup superfine sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butterscotch morsels (or chocolate)

Method

  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. Peel and mash the bananas and set aside for a moment.
  3. Pour the oil into a jug and beat in the eggs.
  4. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
  5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.
  1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 12-bun muffin tin with muffin papers.
  2. Peel and mash the bananas and set aside for a moment.
  3. Pour the oil into a jug and beat in the eggs.
  4. Put the flour, sugar, baking soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.
  5. Fold in the butterscotch morsels, then place equal quantities in the prepared muffin tin - I use an ice cream scoop and a spatula - and bake in the oven for 20 minutes.

Tell us what you think

What 29 Others have said

  • I have been using this recipe for at least 10 years. I like to add cinnamon,nutmeg and vanilla to mine. I also add chocolate chips to the batter and top with Skor (butterscotch) pieces when I have some and want really decadent muffins. These don’t last long in my house.

    Posted by Travelteamom on 4th February 2022
  • I used chocolate and mine turned out taller than on the picture, very happy with the result! I feel like a great patissier.

    Posted by SophieDj on 20th January 2022
  • These were so delicious and easy to make. An excellent combination of flavours from the butterscotch and banana which perfectly compliment each other. I ordered the Nestle butterscotch morsels off Amazon as struggled to source in larger supermarkets and anything else would have been a compromise! They are lighter than many banana muffins I have made which I prefer. To avoid over mixing I combined the banana and morsels at the same time. Baked for 21 minutes in a fan oven and left to cool for 10 in the tin. Don’t be tempered to bake for longer my skewer came out with a few sticky crumbs on and they were perfect. I think certainly more superior than any chocolate chip muffins but chocolate chip still have a place and always will in my baking repertoire! So you must make and enjoy!!! Thank you for sharing Nigella.

    Posted by DuchessDebs on 10th January 2022
  • I used dates & walnuts instead of the butterscotch, as that’s all I had in the pantry, and they are FABULOUS!!!

    Posted by Angel76 on 6th May 2021
  • Just popped them in the oven. These are so simple to make and so fun too! Take your time and enjoy yourself while doing these, and I can't wait to see how they turn out.

    Posted by Radio_Rabbit on 5th February 2021
  • Made using chopped up Thornton's fudge and wholemeal SR flour (still added the raising agents though). Very very nice. Don't stud the fudge on the surface alone as it drips down, bits well inside were fine though and didn't 'disappear'.

    Posted by Krayola on 13th August 2020
  • We made these with 4 very very ripe bananas & leftover lockdown fudge/rolos/toffees, all of the old Christmas Tub assortments that always get left. Totally delicious & so easy, the time consuming part was chopping the sweets.

    Posted by shaar on 6th July 2020
  • Once you have beaten eggs and oil don’t be tempted to use electric mixer to beat all other ingredients, it all sticks to the beaters and motor slows down. Best to mix together with wooden spoon. Really good muffins.

    Posted by FromSGR13 on 5th July 2020
  • Made these with salted caramel chips, and I had 4 bananas so I replaced a bit of the oil. Turned out delicious!

    Posted by chowderpuff on 26th June 2020
  • These is my favourite muffin recipe. I add cinnamon, and when I can get them, I use cinnamon chips (from the USA) instead of butterscotch chips - so good!

    Posted by LeaGe on 26th June 2020
  • Baked a batch of these over the weekend - very simple to make and turned out fantastic ... absolutely delicious (used dark chocolate chunks instead as my local supermarket doesn't sell butterscotch morsels)

    Posted by mclougb6 on 1st October 2018
  • Ooooh! Beautiful! Can't wait to try these over the weekend. My husband doesn't like bananas or anything made with bananas for that matter but I do hope that this will change his mind!

    Posted by PeckishMe on 7th September 2016
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