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Butterscotch cheesecake muffins

Butterscotch Cheesecake Muffins

Staci at Random Sweets
Using instant vanilla and cheesecake pudding mixes add a depth of flavor and richness to this easy muffins.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 18
Calories 229 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 229kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 36mgSodium: 259mgPotassium: 31mgFiber: 0.4gSugar: 20gVitamin A: 53IUCalcium: 35mgIron: 1mg
Keyword muffins, pudding mix

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All text and images © Staci Mergenthal • Random Sweets

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