What is the recipe for pecan butterscotch muffins?

Question

I want to know what ingredients you use?

Answer 1

You can use this recipe and use muffin tins to bake the muffins

Butterscotch Pecan Crumb Cake

1 1/4 cups all-purpose flour
1 cup firmly packed light or dark brown sugar
1/4 teaspoon salt
1/3 cup butter -- softened
1 cup chopped pecans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons pure vanilla extract
1 egg -- well beaten

Preheat the oven to 350 degrees. Butter an 8- or 9-inch round or square baking pan; dust with flour, tapping out the excess, and set aside.
Into a medium bowl, sift together the flour, sugar, and salt. Add the butter. With a pastry blender, 2 knives, or your fingers, work the mixture to form fine crumbs. Remove 1/2 cup of the crumbs; add the pecans and set aside.
To the crumbs remaining in the bowl, add the baking powder and baking soda, then beat in the buttermilk, vanilla, and egg just until blended. The batter will not be smooth; do not overbeat.
Spread the batter in the pan; sprinkle evenly with the reserved crumbs.
Bake until the cake shrinks from the sides of the pan and the crumbs are golden, 40 to 45 minutes. Cool the cake in the pan on a wire rack. Serve warm or at room temperature. This recipe yields one 8- or 9-inch cake.