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–+ servings
stack of butterscotch muffins

Butterscotch Muffins

Staci at Random Sweets
A hockey player's favorite, these butterscotch muffins will make you jump out of bed in the morning.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 18 muffins
Calories 241 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
  • 4 large eggs
  • ¾ cup vegetable or canola oil
  • 1 cup water
  • 1 teaspoon pure vanilla extract

Topping

  • ⅔ cup packed brown sugar
  • ½ cup chopped pecans
  • 2 teaspoons ground cinnamon

Instructions
 

  • Heat oven to 350°F. 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, and salt.
  • 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.
  • Scoop muffin batter into cups about 2/3 full.
  • Stir together the brown sugar, pecans and cinnamon. Spoon the topping onto each muffin cup, lightly pressing down with the spoon, just enough for the topping to slightly stick to the batter.
  • Bake at 350°F 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: 241kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 36mgSodium: 194mgPotassium: 53mgFiber: 1gSugar: 19gVitamin A: 55IUVitamin C: 0.04mgCalcium: 45mgIron: 1mg
Keyword brunch, butterscotch, cinnamon, muffins, pudding mix

All text and images © Staci Mergenthal • Random Sweets

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