Dessert, Muffins, Recipes

Oatmeal Scotchies Muffins Recipe

Oatmeal Scotchies Muffins
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One of my favorite cookies has always been my mom’s Oatmeal Scotchies.  I love the flavor of butterscotch chips!  These muffins have the same amazing taste of oatmeal scotchies, but in muffin form.  They are delicious!

Oatmeal Scotchies Muffins Recipe:
(Makes 12 muffins)
1 1/2 cups all-purpose flour
1 cup old fashioned oats
1/2 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups vanilla Greek yogurt
1/4 cup light sour cream
1/2 cup melted butter
1/4 cup low fat milk
1 Tablespoon vanilla
1 large egg
1 cup butterscotch chips
Preheat oven to 375 degrees.  Combine flour, oats, baking powder, baking soda, salt and brown sugar and set aside.  Mix yogurt, sour cream, melted butter, milk and vanilla until well blended.  Add egg and mix to combine.  Combine wet and dry ingredients.  Fold in butterscotch chips, but do not over mix.  Scoop batter into a greased muffin tin.  Bake for 15-20 minutes or until an inserted toothpick comes out clean.
(Recipe adapted from Love From The Oven)
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  1. says

    If you don’t want to use the yogurt, is there something you can substitute? I really don’t like the taste of yogurt so I am worried it will effect the taste of the muffins?

  2. says

    Elyse, I think I should skip your blog until I’m done with my fast. I gave up SWEETS for most of January. These look so good I could eat the picture on the screen. Yikes! :)

    BTW, thank you for the two great ebooks about blogging. They are absolutely excellent and worth far more than the humble price you are charging. I printed them out, put them in a binder and am going through, page by page, highlighting. What a blessing! Sinea from Ducks ‘n a Row
    BLOG HOP on Wednesdays. Please stop by!

  3. says

    I just found your blog through Pinterest! It’s so cute! I just started a blog a little while ago called Truffles n’ Treadmills, so your book is perfect to get me going!

  4. says

    Anette, I actually created the recipe that these are based off of (they simply used all purpose flour in place of the white whole wheat in mine, aside from that, it’s my recipe). These were a result of repeatedly tweaking and changing a sour cream muffin recipe, so you are probably good to go if you want to use more sour cream in place of the yogurt. My original intent was to cut back on the sour cream, hence the Greek yogurt.

    I created these specifically for my daughter who is an extremely picky eater. She is terribly critical of everything, especially when she knows I’ve made substitutions. These get a huge thumbs up with her. I promise you do not taste the yogurt at all, so you might want to give them a try. For all of the things I bake and share on my site, my muffin recipes are my most personal and the ones I spend the most time testing and developing (over and over), because they are for my kiddos first, the blogosphere second. You can check out the original, as well as my other muffin maker over recipes at: :)

  5. says

    Christi – thank you for the reply – I did see that they credited you with the original recipe and went to your site after I posted the question :) I will try the way you wrote it and see what happens. I love oatmeal scotches and didn’t get a chance to bake a batch at Christmas so I have chips calling to be used :) Thank you for your time and the help! Annette

  6. says

    I halfed the recipe and tried these today. I don’t know if it is a “mental” thing but still thought I could taste some of the yogurt (and I don’t like yogurt) :(. The chips part was tasty – would probably try to come up with a replacement for the yogurt and try again. :)

  7. courtney says

    i must have done something wrong. i had way too much batter for only 12 muffins. they are overflowing in their cups in the oven as we speak. did you mean makes 24?

  8. sona says

    I am not a cook, so have a couple questions. I made these today and the taste is excellent. However, the bottom of the muffin papers were drenched with I am assuming butter (when I took them out of the oven) and the muffins stuck to the papers so much that half the muffin was uneatable. I used a nonstick pan, so do they need less time to bake. I checked them at 16 minutes and the toothpick was not quite clean, so let them stay for one more minute. Would like to try again, but dont want to be left with half muffins again…..any help?

    • Cyd says

      Hi Gina, just click on the MAGIC button under the picture and then click on NUTRITION. It will give you the servings, calories and all the nutritional info on this recipe. It’s our new sister site – We have over 20,000 recipes out there. Great place to check when looking for a delicious recipe plus all the nutritional info on every recipe. Hope you’ll stop by and check it out!

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