Butterscotch pudding gives a distinctive flavor to these muffins topped with brown sugar and nuts. My son won first-place purple ribbons in a 4-H competition with these treats. —Jill Hazelton, Hamlet, Indiana
Butterscotch Muffins
Butterscotch Muffins
Prep Time
20 min
Cook Time
15 min
Yield
1-1/2 dozen
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 large eggs, room temperature
- 3/4 cup canola oil
- 1 teaspoon 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 each: 284 calories, 13g fat (2g saturated fat), 47mg cholesterol, 352mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 3g protein.
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