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–+ servings
butterscotch cinnamon chip muffin

Butterscotch Cinnamon Chip Muffins

Staci at Random Sweets
Never turn down the opportunity to eat butterscotch.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 18 muffins
Calories 321 kcal

Equipment

  • muffin pan

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 3.4 ounce package instant butterscotch pudding mix
  • 1 3.4 ounce package instant vanilla pudding mix
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2½ teaspoons cinnamon
  • 4 large eggs
  • ¾ cup vegetable or canola oil
  • 1 cup water
  • 1 teaspoon pure vanilla extract
  • 10 ounce package cinnamon chips

Instructions
 

  • Heat oven to 350° Fahrenheit. Grease 18 muffin cups or line muffin pan with cupcake papers.
  • In a large bowl, stir together flour, sugar, instant butterscotch pudding mix, instant vanilla pudding mix, baking powder, salt, and cinnamon.
  • In a separate bowl, whisk together eggs, oil, water, and pure vanilla extract.
  • Gently stir the egg mixture into the flour mixture just until combined with some flecks of flour still visible. Stir in cinnamon chips.
  • Scoop muffin batter into cups about 2/3 full. Spray tops of muffins lightly with cooking spray. Bake at 350° Fahrenheit 20-25 minutes or until toothpick inserted in the middle comes out clean. Cool on wire rack. Store in airtight container up to 3 days or freeze up to 3 months.

Nutrition

Calories: 321kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 261mgPotassium: 122mgFiber: 2gSugar: 25gVitamin A: 61IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Keyword brunch, butterscotch, cinnamon, cinnamon chips, muffins, pudding mix

All text and images © Staci Mergenthal • Random Sweets

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