Butterscotch Brickle Muffins
- 1 stick butter, softened
- 4oz. cream cheese softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- 1 3/4 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8-12 oz. butterscotch baking chips
- 1 cup heath toffee bits plus more for topping
- 1/4 cup maple syrup(or pancake syrup)
Using a mixer, beat butter and cream cheese until smooth. Add in sugars and beat for 1 minute. Add in eggs, and vanilla. In a seperate bowl, combine the flour, baking powder and soda and salt. Add slowly to the wet ingredients. Toss in heath bits and stir.
In a greased or lined muffin pan, add a ice cream scoop amount of the thick batter/dough. Then sprinkle several butterscotch chips on top. Using more batter, cover the chips. Once complete, bake for 20-25 minutes. Cool.
In a sauce pan combine remaining butterscotch chips and maple syrup. Set over a low to medium flame while constantly stirring to prevent any burning. Once all the chips are melted remove from heat.
*The butterscotch will be tacky. If it sits just heat it up while stirring!
Top your muffins with the butterscotch and sprinkle with heath toffee bits. Enjoy!!!