Show Subscription Form

Butterscotch Muffins Recipe
Butterscotch Muffins Recipe photo by Taste of Home

Butterscotch Muffins Recipe

Read Reviews
4.5 17
Publisher Photo
Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. "My son made them for a 4-H competition and they won first-place purple ribbons," writes Jill Hazelton of Hamlet, Indiana.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 18 servings


  • 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 eggs
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon

Nutritional Facts

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


  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 near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.
Originally published as Butterscotch Muffins in Quick Cooking January/February 2002, p21

Nutritional Facts

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

Reviews for Butterscotch Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 20, 2015

"These have potential! I only put a half cup of sugar and they were still too sweet. The texture was really weird and the flavor too eggy. Why in the world does it call for 4 eggs? Next time it needs no added sugar and only 2 eggs and 1/4 of the flour changed to whole wheat. Maybe even skip the vanilla pudding mix and just use the butterscotch pudding. That is almost a completely new recipe though I guess!"

Reviewed Nov. 25, 2014

"I was very disappointed in these. They are very dense and heavy. I was hoping for a lighter muffin. Not worth the calories."

Reviewed Jun. 13, 2014

"These are awesome! I'll cut back a little on the sugar next time since there's sugar in the pudding mixes, but the flavor of these is amazing. They're super easy too-the batter goes together in no time at all. The muffins will be heading to a church bake sale tomorrow-I'm sure they'll be a good seller."

Reviewed Jul. 30, 2012

"Everyone knows I've just made these when they step into my house. They smell delicious and taste even better. Seriously DELISH!!!"

Reviewed Aug. 16, 2011

"One of favorite things to do when we have a garage sale is to make up a batch of these muffins to sell. My family members insist on each having one for themselves. They are always very popular. So yummy."

Loading Image