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Butterscotch Muffins

 Butterscotch Muffins
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.
18 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 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 McCormick® Pure Vanilla Extract
  • TOPPING:
  • 2/3 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon

Directions

  • 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.
  • Fill greased or paper-lined muffin cups two-thirds full. Combine the
  • topping ingredients; sprinkle over batter.
  • 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.

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Butterscotch Muffins (continued)

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.