Butterscotch Muffins with Caramel Sauce

Oops, forgot to take a photo of the sauce for this one, but I’m sure you’ll get idea.  I’ll just have to make it again so I can update the recipe.

This is a quite decent alternative to stick date pudding – moist buttermilk muffins with caramel sauce.  The muffins also taste quite alright without the sauce.   The original recipe came from Taste.com.au and I just made a few tweaks.


Butterscotch Muffins with Caramel Sauce

Serves 12
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Dessert, Sweet Things
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Warm
Website Taste.com.au
Butterscotch muffins with Caramel Sauce


  • 1 1/4 cup plain wholemeal flour
  • 1 1/4 cup plain white flour
  • 5 teaspoons baking powder
  • 3/4 cups brown sugar (tightly packed )
  • 1 1/4 cup buttermilk
  • 90g unsalted butter (melted)
  • 1 egg (lightly beaten)

Caramel Sauce (Optional)

  • 3/4 cups white sugar
  • 1/4 cup warm water
  • 40g unsalted butter
  • 1/4 cup brown sugar (tightly packed )
  • 1/2 cup thickened cream


1. Preheat the oven to 180°C and prepare two 6-hole muffin trays.
2. Sift the flours and baking powder into a large bowl, adding the husks back in. Stir in the sugar.
3. Whisk together the buttermilk, egg and butter. Add to the flour mixture and mix until just combined.
4. Divide the mixture evenly between the muffin trays.
5. Bake in the oven for 20 minutes or until golden brown and a skewer placed in the centre comes out clean.
6. Allow to cool in the pan for 5 minutes then turn out onto a wire rack out.
For the Caramel Sauce:
7. While the muffins are cooking, place the white sugar and water into a medium-sized saucepan and stir over low heat until the sugar has dissolved. Simmer without stirring until it turns a caramel colour.
8. Remove from the heat and add the butter and brown sugar. Stir until the sugar is dissolved.
9. Slowly add the cream to the pan and stir until smooth. Allow the mixture to cool slightly and thicken.
10. Serve the muffins warm drizzled with caramel sauce.


Low Chemical / Failsafe

Serve these muffins with the caramel sauce as a dessert or on their own as a snack.

Both the muffins and the sauce can be frozen.


Coming Up Next Time: Lasagne, Chips and Salad


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