Fall is my favorite time of the year. I love the cool weather, the changes of colors and all of the tastes and sights of the holidays that take place this time of the year. It seems that every time I open a cooking magazine, something delicious is calling me and its name often has the word caramel in it. These chocolate chip caramel muffins are the perfect easy breakfast recipe.
For a healthy muffin recipe, try these cinnamon apple muffins. They are only 102 calories each.
Welcome in fall with these delicious chocolate chip caramel muffins.
Ever since I was a kid and chomped into my first caramel apple, I’ve had a fondness for the taste. I try it out with pretty much any flavor combination just to see if it works. And these chocolate chip caramel muffins? Whoa…these muffins. So yummy! They remind me of my dad, since his favorite candies were Turtles.
This is a busy time of the year for me, just like it is for everyone, so I am in the mood for taking shortcuts. Normally, I make muffins from scratch, but when time is short, I make use of some “helpers”.
Today’s helper is my friend Martha White. This company makes great tasting muffin mixes. But, you know me ~ I can’t leave well enough alone, so I started with a Chocolate Chip Muffin Mix and then got tinkering with it. I’m glad I did. I made what is already a great tasting muffin into one that is really extra special.
I was sort of in a Turtle mood, so I decided to add butterscotch morsels and chopped pecans to my batter. Plumping out the wet ingredients meant that my muffins filled the muffin cups really well…’cause, really…who wants a 3/4 filled muffin cup? That is just being too controlled and responsible. I don’t go for the huge ones you see in the stores (my hips hold me back!) But I do like to see a muffin puffs up over the top of the muffin cup.
The muffins came together if a flash. And when I took them out of the oven I was pleased with the way they looked. I was almost ready to just dig right in and have one or four. All that luscious goodness staring at me and beckoning. I mean, who could resist?
But all of a sudden the recipe tinkerer in me decided to take it up a notch and make a pecan butterscotch glaze. A rich, sweet, gooey and crunchy glaze. Yup. That’ll do it, I said, and off I went. 1/4 cup of butterscotch bits, some chopped pecans and a bit of milk and into the microwave. Ready in a flash and just itching to drizzle over those delicious looking muffins.
I have died and gone to heaven. My only question right now, is will this be breakfast, or dessert for dinner. Answer is…BOTH!!
The muffin is light and airy with crunchy bits of butterscotch, chocolate and pecan and the glaze is rich and creamy and makes you want to lick the plate clean. My mood for today? Feeling VERY HAPPY right about now.
All my extra little “adjustments” took me no more than about 5 minutes, but these beauties will rival any high end baker. Trust me on it. YOU GOTTA MAKE THEM! I used just one package of the muffin mix, so I made 6 muffins (I don’t trust myself with caramel…) but the recipe could easily be doubled.
Do you take shortcuts in your cooking this time of the year? Tell us about it in the comments below!
- 1 package Martha White Chocolate chip muffin mix
- 1/2 cup skim milk
- 1/4 cup butterscotch morsels
- 1/4 cup chopped pecans
- 1/3 cup butterscotch bits
- 1 tablespoons chopped pecans
- 1 tablespoon skim milk
Preheat the oven to 425º F. Add 1/2 cup of skim milk to the muffin mix. Fold in 1/4 cup of the butterscotch morsels and 1/4 cup of the chopped pecans into the batter.
Line a cupcake pan with paper liners and spoon the batter into the muffin cups. They will be almost full.
Bake the muffins for 14-18 minutes until the top if lightly browned. Allow to cool slightly.
Combine the remaining 1/3 cup butterscotch bits and chopped pecans with 1 tbsp of skim milk. Heat it in the microwave for about 1 minute, stirring from time to time, until the glaze is thick and smooth. Drizzle it over the slightly cooled muffins.
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