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Butterscotch Muffins

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Total Time
Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Jill Hazelton, Hamlet, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 21, 2022

Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. My son won first-place purple ribbons in a 4-H competition with these treats. —Jill Hazelton, Hamlet, Indiana

Test Kitchen Approved

Butterscotch Muffins

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Yield: 1-1/2 dozen
Prep: 20 min
Cook: 15 min
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 4 large eggs, room temperature
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • topping:
    • 2/3 cup packed brown sugar
    • 1/2 cup chopped pecans
    • 2 teaspoons ground cinnamon
Text Ingredients

Directions

  1. In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter.
  3. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 each: 284 calories, 13g fat (2g saturated fat), 47mg cholesterol, 352mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 3g protein.
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