Not Just For Weekends, Butterscotch Cheesecake Muffins
Weekday mornings at our house start early and they don’t leave time for elaborate breakfasts. Other than dry cereal from a box, muffins come from pouches, cinnamon rolls come from tubes, and pancakes come from a box in the freezer. But with an extra five minutes of prep time, you can make 18 butterscotch cheesecake muffins that taste and smell so delightful you’ll be skipping out the door to work.
The idea for these came from one of our favorite butterscotch muffins. All I did was switch out the vanilla pudding mix with cheesecake pudding mix and instead of the cinnamon and brown sugar topping, I tossed on colored turbinado sugar.
Make your morning even simpler by combining the dry mix the night before. Stir it together in a bowl, pop the lid on, and in the morning just crack open the eggs and pour in the liquids. Of course you can customize these to your liking – just stand in the pudding mix aisle and pick two flavors you want in your muffins.
Butterscotch Cheesecake Muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 3.4 oz dry instant butterscotch pudding mix
- 3.4 oz dry instant vanilla pudding mix
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup water
- 4 eggs, large
- ¾ cup vegetable oil, or canola oil
- 1 teaspoon pure vanilla extract
- sugar for sprinkling on top, turbinado or regular sugar
- Heat oven to 350°F. Grease muffin pan.
- In a large bowl, stir together the flour, sugar, pudding mixes, baking powder, and salt.
- In a smaller bowl, whisk together the water, eggs, oil, and vanilla.
- Gently stir the wet ingredients into the dry ingredients, stirring just until the batter is wet.
- Pour batter into greased muffin cups and sprinkle tops with turbinado sugar. Bake at 350° for 20-25 minutes.
All text and images © Staci Mergenthal • Random Sweets